Menu
STARTERS
AHI TUNA WONTONS Sesame crusted seared Tuna, Wakame, Mango, Wasabi crema, Sweet Soy and Scallion. Served on a Wonton crisp.
LOCAL SAUSAGE COMBO
Locally crafted game sausages accompanied by spicy BBQ and grain mustard.
STUFFED BABY BELLA MUSHROOMS
Baby Bella mushrooms stuffed with charred Sweet onion and Brie cheese
CHILE RUBBED
SHRIMP SKEWERS
Jumbo Shrimp rubbed in Chef Isaac's Chile Blend. With Sweet Chile and Cilantro
BACON WRAPPED SCALLOPS
Fresh Diver Scallops wrapped in hardwood smoked bacon with locally produced Pacific rim BBQ.
CRUDITES
Assorted vegetables and dip
BAKED BRIE
EN CROUTE
Brie cheese wrapped in puff pastry and served with Palisade Peach preserves and fresh sliced baguette
CAPRESE SKEWERS
Fresh Mozzarella, Cherry Tomato, fresh Basil and Olive oil topped with a Fig balsamic reduction
CHARCUTERIE PLATTER
Assorted meats , cheeses and vegetables, with assorted crackers (gluten free available)
OPEN-FACED CRAB RANGOONS
Wonton crisp, sweet chili, sweet soy and scallion
SMOKED SALMON MOUSSE CUP
Cream cheese, phyllo cup, caper, red onion, and scallion
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
BURRATA SALAD
Mixed greens, roasted butternut squash, burrata cheese, toasted pipits, roasted red peppers, with Maple Dijon Vinegarette
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
NEW YORK STRIP
12 ounce New York 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 pomegranate 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 RASPBERRY CHIPOTLE SALMON
7oz Baked Salmon filet
Accompanied with rice pilaf and steamed broccoli
BACON WRAPPED CRAB STUFFED SHRIMP
Accompanied with jalapeño hollandaise, red chili pesto, asadero grits, and seasonal vegetables
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)
GRANDMA’S APPLE CRISP
Served with Vanilla Ice Cream
RED WINE POACHED PEARS
Served with Mascarpone cheese and gastrique
PEANUT BUTTER CHEESECAKE
Oreo crust and topped with chocolate ganache
CREME BRULEE
Served with Fresh Berries