Homemade black bean hummus, marinated roasted peppers, mixed olives,
and grilled to order herbed flat bread

Baby greens with grilled asparagus, oven-cured tomatoes, hearts of palm, and lemon-dill vinaigrette

Green chile Caesar salad with frizzled tortillas and cotija cheese

Baby spinach salad with roasted apples, blue cheese,
and dijon-balsamic vinaigrette

Organic heirloom tomatoes with fresh mozzarella, basil, and a balsamic reduction

Roasted Duck and porcini mushroom Empanadas, with Papaya salsa and
sweet chili sauce

Sautéed jumbo shrimp with white wine, fresh herbs, and grilled flat bread

Smoked Scottish salmon layered with potato-leek cakes, baby arugula,
capers, and a horseradish crème fraîche

*Fresh fish(es) of the day

*Seared sea scallops with a corn and wild mushroom crêpe, sautéed sugar
snap peas, and a roasted garlic cream

Yellow Pumpkin and Ricotta Ravioli with sautéed field greens and pink Kettle One Vodka sauce

Grilled Free Range Chicken, asiago cream sauce, Penne pasta with broccolini and roasted red peppers

Forest Mushroom & Boursin Stuffed Pork Chop with stone ground
mustard cream sauce garlic whipped potatoes, citrus grilled asparagus

Dijon and herb roasted chicken breast with sautéed baby spinach,
horseradish glazed carrots, and a chardonnay reduction sauce

*Juniper dusted Maple Leaf Farms duck breast with sweet potato and
brie gratin, caramelized fennel, and a port and roasted garlic reduction

Thyme Seared Veal Scaloppini with lemon caper cream sauce
corn and red bell pepper polenta, and baby carrots

*10 oz. green chile cheeseburger, seasoned with garlic and cilantro,
with Mexican cheeses stuffed inside, topped with an avocado-tomatillo
salsa, served with Sweet Potato Fries

12.00

* Sugar & Chili Cured Lamb Tender Loin with sweet potato molasses & jalapeño purée, sautéed asparagus with cherry barbeque sauce

*USDA Prime cracked pepper flat iron steak, grilled and served with baby green beans, griddled sweet potato hash, and roasted onion and brown ale glaze

*USDA Prime 8 oz. filet mignon, grilled and topped with feta and fresh herbs,
served with sautéed broccolini, prosciutto and tarragon mashed potatoes,
and green peppercorn cream

Culinary Staff - Joshua Huffman, Cheryl Adams