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| Prelude | |
| Ahi Tuna Tartar* | 14 |
| diced tuna tossed with lemon vinaigrette, red onion, tomato concasse, topped with wasabi tobika over a sesame tuille |
|
| Escargots | 12 |
| raditional parsley garlic butter | |
| English Pea Griddle Cakes | 10 |
| a light puree of english peas garnished with a tomato basil relish, and mascarpone cheese | |
| Mushrooms Neptune | 15 |
| cremini mushroom caps stuffed with lobster, topped with garlic cream cheese | |
| Sauté Brie | 10 |
| creamy brie cheese lightly sauté, garnished with fresh fruit | |
| Lobster Martini | 16 |
| slices of chilled Maine lobster with grapefruit salsa | |
| Les Soupes et Les Salades | |
| The Best Baked French Onion Soup | 9 |
| caramelized onions seasoned with saffron, laced with brandy and sherry, topped with four cheeses |
|
| Portobello Bisque | 10 |
| Portobello mushrooms and sherry finished with a drizzle of white truffle oil | |
| Spinach and Wild Mushroom Salade | 9 |
| tender leaves of baby spinach tossed with a hazelnut vinaigrette and topped with sauté wild mushrooms | |
| Fennel, Orange, and Walnut Salade | 9 |
| spring greens tossed in a honey orange dressing garnished with fennel, orange, and walnuts | |
| Avocado and Tomato Salade | 9 |
| spring mix tossed in a pumpkin seed dressing topped with tomato, avocado slices, and toasted pumpkin seeds |
|
| Arugula, Beet,and Goat Cheese Salade | 8 |
| fresh arugula tossed in a orange hazelnut dressing garnished with roasted beets, goat cheese, and hazelnuts | |
| Entrees | |
| Seared Ahi Tuna Salade* | 26 |
| marinated and seared ahi tuna , served over spring greens with cappelini, pickled ginger, sesame seeds and toasted macadamia nuts |
|
| Roasted Duck | 32 |
| crisp, roasted duck accompanied by our wild rice and mushroom cake, finished with a sun-dried cherry sauce |
|
| Mushroom Streudel | 24 |
| assorted mushrooms sauté with garlic and thyme, tossed with feta and provolone cheese, wrapped in a puff pastry |
|
| True Dover Sole | 39 |
| served à la meunière | |
| Colorado Rack of Lamb a la René* | for two 88 |
| our widely acclaimed Specialty of the House, carved tableside served with mango chutney and mint hollandaise |
for two 47 |
| Seared Scallops | 26 |
| six ounces of tender, sweet scallops seared to perfection, served over a prickly-pear beurre rouge |
|
| Center Cut Filet Mignon* | 29 |
| grilled with sauce béarnaise | |
| Chicken Picatta | 23 |
| breast of free-range chicken sauté in lemon butter with capers and linguini | |
| Grilled Ahi* | 27 |
| Ahi tuna marinated in a citrus, basil, and cilantro marinade, grilled and served with a pineapple habanero sauce | |
| Veal Oscar | 35 |
| thinly sliced sauté of veal topped with béarnaise, king crab, and asparagus | |
| Eggplant Tower | 22 |
| slices of eggplant layered between fresh spinach, ricotta and provolone cheese topped with tomato coulis | |
| Tenderloin of Antelope* | 42 |
| seared all-natural tenderloin of antelope with a whisky juniper berry sauce | |
| Madame Oak Creek | 32 |
| scallopini of veal sauté with wild mushrooms and laced with Madeira sauce served with linguini | |
| Pork Tenderloin | 24 |
| medallions of all natural pork tenderloin sauté served on a bed of bing cherry jus and drizzled with a pine nut cream | |
| Après Dinner | |
| Artisanal Cheese | 16 |
| manchego, cambozola, and Irish cheddar served with fresh fruit, crostini | |
| Sweet Romance | two for 20 |
| romantic flambé specialties prepared tableside Cherries Jubilee, Bananas Foster or Crepes Suzette |
|
| Gluten-Free Menu | |
| Lobster Martini | 16 |
| slices of chilled maine lobster with grapefruit salsa | |
| Escargots | 12 |
| traditional parsley garlic butter | |
| Sauté Brie | 10 |
| creamy brie cheese lightly sauté, garnished with fresh fruit | |
| Mushrooms Neptune | 15 |
| cremini mushroom caps stuffed with lobster, topped with garlic cream cheese | |
| Avocado and Tomato Salade | 9 |
| spring mix tossed in a pumpkin seed dressing topped with tomato, avocado slices, and toasted pumpkin seed | |
| Fennel, Orange, and Walnut Salade | 9 |
| spring greens tossed in a honey orange dressing garnished with fennel, orange, and walnuts | |
| Arugula, Beet,and Goat Cheese Salade | 8 |
| fresh arugula tossed in a orange hazelnut dressing garnished with roasted beets, goat cheese, and hazelnuts | |
| Center Cut Filet Mignon | 29 |
| grilled with sauce béarnaise sauce | |
| Pork Tenderloin | 24 |
| medallions of all natural pork tenderloin sauté served on a bed of Bing cherry jus and drizzled with a pine nut cream | |
| Seared Scallops | 26 |
| six ounces of tender, sweet scallops seared to perfection, served over a prickly-pear beurre rouge | |
| Roasted Duck | 32 |
| crisp, roasted duck finished with a sun-dried cherry sauce | |
| Grilled Ahi | 27 |
| Ahi tuna marinated in a citrus, basil, and cilantro marinade, grilled and served with a pineapple habanero sauce | |
| Tenderloin of Venison | 42 |
| seared all natural tenderloin of antelope with a whisky juniper berry glaze | |
| Colorado Rack of Lamb a la René* | for two 88 |
| our widely acclaimed Specialty of the House, carved tableside |
for two 47 |
| An eighteen percent gratuity will be added for separate checks and parties of seven or more. |
