Brunch

Streusel Topped Oatmeal with Sultana Raisins

Rolled Oats, Golden Raisins, Warm Vanilla Cream & Brown Sugar Topping
6

Chanterelle Mushroom French Toast & Smoked Duck Sausage

Savory Battered Sourdough, Fresh Chanterelles Mushrooms, Glace de Canard finished with truffle oil and served with Smoked Duck & Calvados Sausage
10

Chimayo Chile & Sassafras Cured Salmon

Wild King Salmon, Chimayo Chile & Sassafrass Cure. Served with Roasted Spanish Onions, Capers, Whipped Cream Cheese & a Toasted Bagel
10

Roasted Squash & Goat Cheese Enchiladas

Blue Corn Tortillas, Roasted Butternut & Zucchini squash, Caramelized Onions & Goat Cheese. Served With Ancho Chile and two eggs
10

Buckwheat Pancakes with Stewed Berries

Three Buckwheat Cakes with fresh Seasonal Berries stewed with thyme & maple
7

Soft Scrambled Eggs with Toast Points & "Cav

Velvety Scrambled Eggs, Asiago Toast Points and Flying Fish "Caviar"
9

Steak & Eggs

Grilled Beef Tenderloin, Roasted Yukon Gold Potatoes and a Garlic & Sherry Cream sauce. Served with two eggs
14

French Toast with Organic Banana Chutney & Pecans

Sweet Battered Sourdough, Organic Banana Chutney with Candied Pecans & Pure Maple Syrup
8

Colorado Lamb & Egg's

Seared Lamb "Lollipops" with Cardamom Scented Yogurt & Roasted Yukon gold Potatoes. Served with two eggs
12

Tale of Two Benedicts

Classic Benedcits with your choice of either Smoked Trout, Lobster or Kurobuta Ham. Served with Roasted Yukon Gold Potatoes.
12

Lunch

Wine Bar Sliders

Sirloin of Beef, Caramelized Onions & Gorgonzola Served on a Ciabatta Rolls
9

Roasted Beet Carpacchio Salad

Roasted Red & Golden Beets, Organic Field Greens, Grape Tomates & Herbed Goat Cheese drizzled with a Chipotle-Sherry Vinaigrette
7

Smoked "DLT" Sandwich

Smoked Duck Breast on Pumpernickel-Raisin Bread with Sweet Potato "Butter". Served with Root Vegetable Chips.
10

Big Kid's Mac n Cheese

Whole Wheat Penne Pasta, Monterey Jack Cheese, Yellow Tomato-White Truffle Relish
8

Wine Bar PB & J

Roasted Pistachio Butter & Persimmon Preserves on Sour Cherry-Chocolate Bread. Served with root vegetable chips
8

Toasted Almond & Honey Chicken Salad

Free Range Chicken, Toasted Almonds, Golden Raisins and a hint of apple cider. Served on baguette.
8

Wine Bar "BLT"

Cider Brined Bacon, Asian Pear, Sliced Tomatoes & St. Andre Brie Cheese. Served on baguette.
9

Dinner

Warm Spinach Salad with Pancetta & Red Wine

Organic Baby Spinach, Hard Cooked Organic Eggs, Roasted Spanish Onions, Toasted Pistachios & Warm Pancetta-Red Wine Vinaigrette
8

"Caesar's" Salad

Haricot Vert, Grape Tomatoes, Humboldt Fog Goat Cheese, Poached Lentils & Organic Field Greens, Kalamata Olive Puree & Red Wine Essence
9

Roasted Beet Carpacchio Salad

Roasted Red & Golden Beets, Organic Field Greens, Grape Tomates & Herbed Goat Cheese drizzled with a Chipotle-Sherry Vinaigrette
7

Smoked Trout Cake with Hatch Green Chile Aioli

Smoked Rainbow Trout, Sweet Peppers, Roasted Corn, Refried Anasazi Beans, Micro Greens, Hatch Green Chile Aioli & Pepper Oil
10

Shrimp & Roasted Tomato "Cocktail"

Spicy Poached Mexican Shrimp, Roasted Tomato Preserves, Chile Dusted Crispy Won Tons & Winter Melon Pico de Galo
12

Sweet Glazed Ahi Tuna Tartare

Big Eye Ahi Tuna, Yuzu and Wasabi Flying Fish Roe, Shitake Mushrooms & Grilled Japanese Eggplant Salad finished with Reduced Soy Sauce & Blood-Orange Gastrique
12

Dry Aged Buffalo Carpacchio & Smoked Onion Coulis

Dry Aged Buffalo Tenderloin, Capers, Micro Greens, Smoked Onion Coulis & Saba
16

Portobello Mushroom & Crispy Polenta

Portobello Mushrooms, Crispy Polenta, Gorgonzola, White Wine, Rosemary, Roasted Vegetable Jus
13

Grilled Kurobuta Pork Chop

Marinated Kurobuta Pork Chop, Maple Lacquered Bacon, Whipped Potatoes & Green Peppercorn Brandy Sauce
14

Petite Filet of Beef with Chile "Rojo"

Petite Filet of Beef, Crispy Polenta, Port Wine Braised Shallots & New Mexico Ancho Chile
15

Salmon & Chips

Grilled Salmon Filet, Roasted Yukon Gold Potatoes, Spicy Carrot Slaw & Saffron “Tartar Sauce” with Malt Vinegar Reduction & Maldon Sea Salt
14

Polynesian Style Scallop “Sandwiches”

Diver Sea Scallops, Kurobuta Ham & Grilled Pineapple, Sweet Potato Puree with Warm Mango Cream & Port Wine Reduction
15

Seared Lamb T Bones with Warm Lavendar Vinaigrette

Seared Lamb T Bones, Herbed Red & White Lentils with a warm Lavendar Vinaigrette
18