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FIRST COURSES

 

SQUASH & BERRY
lola rosa greens | apple | cranberry | stracciatella | maple-cider vinaigrette | puffed quinoa

ROASTED BEET
house made ricotta | mint | pistachio | honey-sherry emulsion

ASPARAGUS
frisee | poached egg | bacon vinaigrette | shaved parmesan

MIXED GARDEN
shaved seasonal jardiniere | roasted pumpkin seed | aged red wine vinaigrette

DUCK CONFIT
arugula | haystack farms goat cheese | fresh fennel | toasted pecan | butternut-sage vinaigrette pomegranate

WHITE BEAN AND CHORIZO
fennel | harissa-creme fraiche

ELEGANT “BORSCHT”
compressed apple | pistachio | fennel pollen

PARSNIP & CAULIFLOWER VELOUTE
chestnuts | blackberry

COLORADO CHILI
lamb bacon | elk sausage | duck confit | white cheddar | chipotle sour cream

BUTTERNUT SQUASH SOUP
riesling soaked cranberries | chili oil | fresh thyme

BOURBON GLAZED QUAIL
cippolini onion jam | parsnip puree | strawberry | pickled celery

OCTOPUS A LA PLANCHA
castelvetrano olive tapenade “toast” | charred shallot | espelette

HERITAGE PORK BELLY
chanterelle “risotto” | pickled blueberry | fresh coriander

WINTER BOUNTY
braised chioggia beets & turnips | rainbow swiss chard | celery root puree | parsnip chip

AHI TUNA CARPACCIO
compressed watermelon | carrot & cucumber various ways | whiskey-soy reduction | caviar

GNOCCHI
sauce bolognese | parmigiano reggiano | basil | preserved lemon oil

SWEET POTATO AGNOLOTTI
chanterelle mushrooms | nutmeg ricotta | sage | pecan-brown butter

PORK BELLY “CARBONARA”
tagliatelle | pork lardon | cured egg yolk

SHORT RIB TORTELLINI
honey glazed parsnips | tomato & apricot ragu | stracciatella

WHOLE GRAIN SPAETZLE
pork sausage | caramelized fennel | apple | pomegranate molasses

MAINE LOBSTER RAVIOLI
porcini farce | sherry nage | black truffle