Gluten-Free
Starters
humboldt fog cheese; frisee; spiced pecans; pomegranate;
port apple cider vinaigrette
red and yellow beets; jumpin' good goat chèvre; pistachio; aged balsamic; fresh basil
house made barrata; roasted heirloom carrots & parsnips; za’atar spice; chimichurri; arugula
delicata; butternut; baby kale; dates; figs; cranberries; tahini dressing
shaved fennel; chervil; chives; orange supremes; cider vinaigrette; toasted pepitas
humboldt fog, goat’s milk cheese, vegetable ash (cypress grove, arcata, ca); camenbert, soft ripeded 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
caramelized shallot madeira demi; pinwheel au gratin potatoes; black garlic sauteed spinach
braised barbacoa style with chiles guajillo, tomato, garlic, and avocado leaves; kale; hatch chili cheddar polenta; lime gremolata
misoyaki sauce; sticky black forbidden rice; sweet soy hazel dell organic wild mushrooms
seared duck breast; duck confi t; garlic parsnip puree; roasted red beets; pomegranate molasses
sherry tomato coulis; lemon marcona almond pesto; smashed tri colored fingerling potatoes; roasted heirloom carrots
seared sea scallops; lemon caviar beurre blanc; parmesan truffle spinach potato cake
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.