Menu

Spring 2019

Table Leaves & Side Tables

Chilled ASPARAGUS, Watercress, TARRAGON-GRAPEFRUIT Curd,
Spring ONION& Toasted PISTACHIO 12

Crispy SWEETBREADS, Shallots, Bacon & GOODNESS 14

ROMAINE Leaf, Parmesan, Croutons & CAESAR Dressing 8

House Made FLATBREAD, HEAD CHEESE, Tomato-NDUJA Spread, GOAT
CHEESE& DILL-Pickled Fennel 13

SOUP of DUSTIN’S Choice

Smoked PAPRIKA FETTUCCINI “Carbonara,” Spring PEAS, RICOTTA, Mint, BABY
SQUASH, Kale & POACHED EGG 12/20*

Organic Mixed GREENS, Cucumber, Tomato & BALSAMIC Vinaigrette 7

TUNA Tartar, AVOCADO, Scallions, LEMON-GINGER Sauce & Wonton Crisps 15*

Head of the Table

COFFEE Rubbed NEW YORK Strip, Black Pepper Crème, MASHERS, Roasted FENNEL &
Spring Onions, CHERRY DEMI Glaze 33*

Rocky Mountain TROUT, Fried BABY ARTICHOKES, Red Pepper Flakes, Roasted CAULIFLOWER, Arugula-LOVAGE AIOLI, Red Pepper-Sauce AMÉRICAINE 23

Grilled PORK Cut of the Day, MUSTARD Greens, GREEN GARLIC &
Turnip Sauté, Vermouth-MOREL DEMI Glaze 27*

Tables BURGER of the DAY

HALIBUT,DILL & HAM BUTTER-Red Potatoes, ASPARAGUS & RHUBARB HOLLANDAISE 33*

Colorado LAMB LOIN, FAVAS, Whipped FETA & LAVENDER TOAST,
HARISSA-Orange Vinaigrette 28*

Seared Jumbo Wild SCALLOPS, SMOKED GARLIC-Preserved Lemon RISOTTO, Kale-Herb MUSHROOM Sauté & UNI BEURRE BLANC 32*

Crispy ½ CHICKEN, TANDOORI Baby Carrots & Squash Sauté, Creamy
CUCUMBER-DILL Dressing 22

Pan Seared HALLOUMI, Spring PEA & RADISH Sauté, MINT-Radish Leaf PESTO, SORREL
& ALMOND Cream 20

**2% Kitchen Livable Wage Surcharge will be added to your bill for our hard working kitchen team**

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. These items may be served raw or undercooked or contain raw or undercooked ingredients.

End Tables