ENTREES

COLORADO LAMB
a unique preparation of colorado lamb created daily by our chef - market price


CEDAR PLANK SALMON
king salmon grilled on a cedar wood plank; apricot honey glaze; yukon gold scallion potato hash; green beans 27


CENTER CUT NEW YORK STEAK
twelve ounce strip loin; grilled asparagus; truffled "twice baked" potato; cognac compound butter 31


PRAIRIE RAISED CHICKEN BREAST
mouco camembert; smoked bing cherry demi; roasted fingerling potatoes; brussel sprouts 26


AHI TUNA
sesame crusted; soy reduction; wasabi-plum tomato risotto; grilled bok choy 28


BLACKBERRY ELK
garlic granola crust; marion blackberry demi-glace; garlic mashers; fresh baby carrots 38


GINGER SEA SCALLOPS
ginger infused crust; orange butter sauce; scallion coconut basmati; fresh snap peas 27


HARRIS RANCH FILET MIGNON
eight ounce natural black angus tenderloin; malbec demi glace; yukon gold anna potatoes; braised balsamic shallots; crispy onions; sautéed garlic spinach 32


CURRIED EGGPLANT
sautéed seasonal squash; anna potato; tomato cilantro accompaniment 18


IDAHO TROUT STUFFED WITH BLUE CRAB
lemon tarragon butter sauce; toasted almond colorado yukon mashers; green beans 26


PRIME RIB
twelve ounce slow roasted; vermont cheddar potatoes au gratin; creamed spinach; au jus 29

add a four ounce lobster tail 10