Roasted Spaghetti Squash | $14
Agave-glazed spaghetti squash topped with roasted tomato Marinara
Risotto Neapolitan | $16
Basil, roasted red pepper, and Parmesan risotto cakes served with blackened tofu and balsamic reduction
Pork Pommerey | $16
Cajun-rubbed, slow-roasted, and served with a rich whole-grain mustard sauce
Pesto Chicken | $20
Oven-roasted chicken breast topped with a pest caprese salsa
Chicken Picatta | $18
Sautéed chicken cutlets served with lemon, capers, sun-dried tomato, and artichokes
Pork Tenderloin | $18
Cherrywood-smoked and served with a Port wine reduction
Pork Chop | $17
Grilled boneless Tender Belly pork chop served with an apple chutney
Green-Curry Salmon | $20
Atlantic salmon with a lemongrass green-curry sauce
Braised Beef Brisket | $20
Lightly seasoned, slowly cooked, and thinly sliced;served with a smoky BBQ sauce
Filet Madagascar | $31
Choice beef tenderloin topped with a rich brandied peppercorn sauce
Elk Tenderloin | $28
Cocoa-rubbed, grilled, and served with brandied cipollini onions
Pinot Noir Chicken | $19
Slow-roasted bone-in chicken served with a roasted shallot Pinot Noir demi-glacé
Shrimp Scampi | $22
Jumbo shrimp served in a white wine and lemonbutter sauce with peppers
Top Sirloin Steak | $23
Marinated and charbroiled sirloin steak with a peppered demi-glacé, caramelized onions, and roasted red peppers
Prime Rib Roast | $24
Slow-roasted prime rib; sliced and served with rich red wine au jus and horseradish sauce
Herbed Chicken | $18
Lightly-seared chicken breast topped with a Melba demi-glacé
Teriyaki Tofu | $14
Grilled tofu served with a pineapple Teriyaki sauce
Front Range Broil | $18
Beef flank steak marinated in balsamic vinegar, spices, and olive oil; charbroiled and sliced thin; served with a roasted tomatillo salsa
Bison Short Ribs | $22
Herb encrusted; roasted overnight in an Ranger IPA; served with a peach glacé
