first

Warm Mushroom Salad frisée, crisp bacon, aged goat cheese sherry vinaigrette				15
Baby Organic Mixed Green Salad aged sherry and extra virgin olive oil dressing				10
Warm Fennel Soup roasted peppers, olive tapenade crouton extra virgin olive oil				12
Black Bass Ceviche Verde honeydew melon, avocado, cucumber and radish jalapeño-lime emulsion				18
Linguine With Goat Cheese cremini mushrooms and baby arugula white truffle oil				17
Yellowfin Tuna Tartare japanese cucumber, shiso leaf and sweet miso asian ginger vinaigrette				16
Grilled Octopus fingerling potatoes, grilled leeks and caper berries aged red wine vinaigrette				17

second

Roasted Striped Bass artichoke hearts, haricots verts and braised shallots green and black cerignola olive sauce				25
Crisp Soft Shell Crab fingerling potatoes, haricots verts, red onion and chipotle white wine lime emulsion				26
Alaskan Spot Prawn Risotto prosciutto di parma, meyer lemon, butternut squash and wilted greens				28
Seared Halibut roasted cauliflower, fingerling potatoes and green grapes white verjus emulsion				25
Roasted Free Range Chicken Breast potato gnocchi, market vegetables and green cabbage red wine chicken reduction				26
Colorado Lamb Loin soft polenta, english peas, fava beans and pickled ramps				28

lunch prix fixe $31

appetizers
Green and White Asparagus Salad roasted beets, pearl onion and fiddlehead ferns white balsamic vinaigrette
Warm Fennel Soup roasted peppers, olive tapenade crouton extra virgin olive oil
Grilled Vegetable Bruschetta goat cheese, pesto, aioli and balsamic dressing
entrees
Wild Mushroom Ravioli roasted select mushroom with parmigiano reggiano garlic butter
Miso Marinated Black Cod bok choy, shiitake mushrooms and sticky rice soy lemongrass ginger sauce
Cumin Scented Grilled Flank Steak crispy potatoes, asparagus and chipotle aioli
desserts
Mascarpone Cheesecake candied meyer lemon, pomegranate sorbet
A Trio of Sorbets composed daily
Gotham Chocolate Cake served warm with pistachio ice cream