two bacon wrapped scallops, 2 stuffed baby portabellas and 2 ounces of lumpy ridge elk tips.

various imported and domestic cheeses, sausages, dried fruits and more. a perfect start paired with a glass of crisp riesling.

four ounces of marinated elk leg and seasonal vegetables served on a skewer with a cajun brandy sauce. this is a must try if you have never eaten elk.

the classic served with our house prepared cocktail sauce.

french brie stuffed with dried: mango, pineapple, cranberry and apricot. wrapped in flakey puff pastry and served with fresh fruit and baguette slices.

cremini mushrooms stuffed with crab, bread crumbs and seasonings topped with smoked gouda.

tender sea scallops wrapped in maple pepper bacon and served with sauteed baby spinach. topped with bearnaise sauce.

vine-ripened heirloom tomatoes topped with fresh basil and fresh mozzarella, seasoned with olive oil and balsamic vinegar glaze.

locally smoked salmon served with dill cream cheese, onions, capers, pine nuts and toast points with a raspberry sauce.

sweet caramelized onions in our homemade stock. topped with melted gruyere cheese and croutons.

fresh greens and shoestring beets together with walnuts, blueberries, mandarin oranges, and feta in a lemon basil vinaigrette

fresh field greens with garden vegetables and your choice of homemade dressing.

romaine and mixed greens served with 5 ounces of tenderloin tips. topped with bleu cheese dressing.

crisp romaine lettuce, croutons and shredded parmesan tossed in our homemade caesar dressing.

hand-cut tenderloin filet, served over a balsamic demi-glaze, topped with bleu cheese, pistachios and bearnaise. served with oven roasted rosemary potatoes. wine pairing: escudo rojo chilean blend

choice of two skewers of beef tenderloin, two skewers of marinated shrimp or one of each. served with southern rice and cajun dipping sauce. wine pairing: cashmere cline

hand-cut angus new york strip, coated with a blackened seasoning and pan seared to order. served with green chile-white cheddar mashed potatoes. wine pairing: fleur de lyeth cabernet blend

short ribs braised for 8 hours and served in a coffee e.p. brewery porter sauce. served on a bed of green chile-white cheddar mashed potatoes. beer pairing: odell's 90 schilling

colorado lamb chops crusted with a parmesan herb breading, pan seared and served with a raspberry sauce. served with southern rice. wine pairing: colores del sol-malbec

slow roasted, herb-rubbed prime rib dipped and served with au jus. served with green chile-white cheddar mashed potatoes. limited supplies nightly.

tender denver leg of elk medallions served with balsamic onions. served with a sweet potato puree. wine pairing: shoofly shiraz

hand-cut and grilled to perfection, topped with mushrooms and onions sautéed in a light raspberry demi-glace. served with green chile-white cheddar mashed potatoes. wine pairing: colores del sol malbec

a five ounce lobster tail served with drawn butter paired with a four ounce filet mignon served macgregor style. served with oven roasted rosemary potatoes. wine pairing: escudo rojo chilean blend

beef tenderloin tips cooked in an aged burgundy wine reduction. served on a bed of green chile-white cheddar mashed potatoes. wine pairing: fleur de lyeth cabernet blend

pine-nut crusted chicken breast, baked with mozzarella on top of a wild mushroom ragout and served with green chile-white cheddar mashed potatoes.wine pairing: beringer merlot

all natural chicken breast stuffed with wild boar sausage, heirloom tomatoes, bell pepper, jalapeños and pepper jack cheese. topped with a smokey tomato puree. served with green chile-white cheddar mashed potatoes. wine pairing: beringer chardonnay

marinated duck, slow roasted, topped with a bing cherry peppercorn sauce and served with a sweet potato puree. wine pairing: carmel road pinot noir

grilled loin chop served with a sour montmorency cherry sauce and sweet potato puree.wine pairing: carmel road pinot noir

five-ounce broiled cold water lobster tail(s). served with drawn butter and southern rice.

panko crusted tilapia topped with a mandarin orange marmalade shrimp cream sauce. served on a bed of southern rice. wine pairing: conundrum

wild salmon blackened, topped with a fiery cream sauce. served with southern rice. wine pairing: beringer chardonnay

eight ounce trout filet baked in herb butter. served over mild green chile and topped with fresh thyme. served with southern rice. wine pairing: mezzacorona pinot grigio

fresh cod filet, potato crusted and pan seared and topped with a creamy dijon sauce. served with southern rice. wine pairing: giesen sauvignon blanc

tender pan seared sea scallops served with a roasted red pepper coconut sauce serve with southern rice. wine pairing: beringer chardonnay

grilled chicken breast topped with smoked gouda cheese and chipotle dijon. served with tri-colored potato wedges.

seven ounces of angus chuck, or five ounces of buffalo topped with lettuce, tomato and onions. your choice of cheese: cheddar, pepper jack, smoke gouda, bleu or swiss. served with tri-colored potato wedges.

shells stuffed with ricotta, white cheddar, bleu and parmesan cheeses, toasted almonds and pear slices. topped with a creamy sun-dried tomato sauce.

italian arborio rice surrounded by an assortment of steamed vegetables.

pizza margharita as a base: fresh mozzarella, basil, tomato and italian herbs on a thin naan crust.