Gluten-Free
Starters
hazel dell trumpet mushrooms; roasted asparagus; italian parsley; lemon; truffle oil; manchego cheese
red and yellow beets; jumpin' good goat chèvre; pistachio; aged balsamic; fresh basil
house made burrata; aged balsamic & local wildflower honey marinated strawberries; pine nuts; basil
snow and sugar snap peas; meyer lemon vinaigrette; marscapone cheese; prosciutto; marcona almonds
shaved fennel; chervil; chives; orange supremes; cider vinaigrette; toasted pepitas
humboldt fog, goat’s milk cheese, vegetable ash (cypress grove, arcata, ca); camembert, soft ripened cow's milk (mouco cheese company, fort collins, co); seahive, cheddar rubbed with sea salt & honey (beehive cheese cmpany, uintah, ut); local honeycomb; marcona almonds; dried cranberries & figs
Entrees
rosemary parmesan crust; port wine peach mint demi-glace; yukon gold mashed potatoes with goat chevre; broccolini, aged balsamic
pinot noir, mystic mountain mushroom demi; pinwheel au gratin potatoes; roasted asparagus with lemon chive butter
braised barbacoa style with chiles guajillo, tomato, garlic, and avocado leaves; kale; hatch chili cheddar polenta; lime gremolata
misoyaki sauce; black forbidden rice; sweet soy hazel dell organic wild mushrooms
tahini wildflower honey glaze; red and white quinoa harissa tabbouleh; citrus carrot puree; charred heirloom cherry tomatoes
peach chili coulis; yuzu bamboo sticky rice; ponzu roasted summer squash
wild caught shrimp; hokkaido scallops; new orleans barbeque sauce; big john's cajun cheddar blue grits; spinach, hickory smoked bacon
grilled lion's mane mushrooms; sauteed mystic mushroom exotic mushrooms; seared risotto; heirloom tomato sherry coulis; black garlic sauteed spinach; marcona almond lemon pesto
Desserts
handcrafted boulder's ice cream alchemy sorbet; seasonal fruit garnish
breckenridge bourbon; candied pecans
We encourage you to inform your server of any and all allergies so that we can prepare the best possible dish for you.