Menu
STARTERS
AHI TUNA WANTONS Sesame crusted seared Tuna, Wakame, Mango, Wasabi crema, Sweet Soy and Scallion. Served on a Wanton crisp
CHILE RUBBED
SHRIMP Jumbo Shrimp rubbed in Chef Isaac's Chile Blend, Sweet Chile and Cilantro
BAKED ALPENBERT EN CROUTE Locally make "Alpenbert" cheese wrapped in puff pastry and served with Palisade Peach preserves and fresh baguette from local favorite " Smell That Bread Bakery"
LOCAL SAUSAGE COMBO Locally crafted game sausages accompanied by spicy BBQ and grain mustard
CAPRESE SKEWERS Fresh Mozzarella, Cherry Tomato, fresh Basil and Olive oil topped with a Fig balsamic reduction
CRUDITES Assorted vegetables and dip
STUFFED BABY BELLA
MUSHROOMS Baby Bella mushrooms stuffed with charred Sweet onion and Brie cheese
CHARCUTERIE PLATTER Assorted meats , cheeses and vegetables, with assorted crackers
(gluten free available)
BACON WRAPPED SCALLOPS Fresh Diver Scallops wrapped in hardwood smoked bacon with
locally produced Pacific rim BBQ
SALADS
ROQUEFORT Baby spinach, Roquefort cheese, candies walnuts, and Craisins lightly tossed in a home made raspberry vinaigrette
CEASAR Crisp Romaine, shaved Parmesan, tomato and crouton tossed with classic Ceasar dressing
FARM TO TABLE Mixed greens, Strawberries, Goat Cheese, Red onion, and candied pecans gently tossed in a balsamic vinaigrette
GARDEN Mixed greens, shredded carrots, sliced mushrooms, red onion, grape tomatoes, cucumbers, with choice of Ranch, Bleu cheese, or Balsamic vinaigrette
ENTREES
BEEF TENDERLOIN OSCAR 8-oz beef tenderloin wrapped in hardwood smoked bacon, topped with jumbo lump crab and bernaise sauce.
Accompanied with roasted garlic Parmesan whipped potatoes and asparagus.
SNAKE RIVER FARMS AMERICAN WAGYU BONE IN NY STRIP 16 ounce American Wagyu bone in NY strip steak lightly seasoned with Chef’s smoky BBQ spice and topped with Maitre d'hotel butter. Accompanied with loaded baked potato and roasted asparagus.
COLORADO LAMB T-BONES Rubbed in Chilean Merken spice and topped with Chimichurri sauce. Accompanied with roasted fingerling potatoes and broccoli.
PORK LOIN Chili crusted and topped with apricot cranberry compote and pomegrante balsamic reduction. Accompanied with crispy brussel sprouts and acorn squash - goat cheese mash.
HERB SEARED CHICKEN Herb Seasoned and Topped with Gorgonzola cream sauce. Accompanied with a roasted root vegetable medley and wilted spinach.
PETITE LOBSTER TAILS Two 5-6 oz Cold water lobster tails, with chefs special spice, butter and lemon. Accompanied with loaded baked potato and sautéed sugar snap peas.
PARMESAN ENCRUSTED MAHI MAHI In season Mahi-Mahi crusted in Parmesan and oven baked. Accompanied with Lemon Garlic Risotto and steamed Broccoli.
BAKED RUBY RED TROUT Seasoned with Jamaican jerk and served with creamy Curry sauce and Mango relish. Accompanied with polenta cake and mushroom-squash hash
BAKED RASPBERRY CHIPOTLE SALMON 7oz Baked Salmon filet. Accompanied with Coconut Cilantro Lime Jasmine rice and sautéed snow peas.
HONEY CHIPOTLE SHRIMP SKEWERS Sweet and smokey shrimp served over Coconut Curry rice and Cabo Slaw
desserts
BANANAS FOSTER Fresh Bananas in a buttery Rum sauce Served with Vanilla Ice Cream
CHOCOLATE FONDUE Swiss style Chocolate Fondue. Served with fresh fruit, Lady fingers and Marshmallows (available vegan)
RED WINE POACHED PEARS Served with Mascarpone cheese and gastrique.
VEGAN ICE CREAM Served with Coconut whipped cream and fresh berries
HOMEMADE APPLE BROWN BETTY Served with Vanilla Ice Cream