with evoo

grape and teardrop tomatoes tossed with fresh ciliegine mozzarella, proscuitto di parma, and drizzled with a fig vincotto over baby spinach and arugula

romaine lettuce tossed with basil dressing, crispy chickpeas, and finished with a lavash cracker

pulled duck, shaved asparagus, roasted tomatoes, fried chickpeas, and white balsamic-thyme vinaigrette

layers of fresh white crab, avocado, and baby arugula, with a pink grapefruit vinaigrette

prince edward isle mussels sauteed with fresh basil, thyme, oregano and garlic with a white wine butter sauce

ask your server for the feature ingredients

sauteed garlic, chorizo sausage, tomatoes, white wine and scallions

eggplant, red peppers, yellow tear drop tomatoes, and onions, marinated and grilled served with a side of wild rice

roasted tomatoes, buffalo mozzarella, fresh basil, parmesan and evoo

seared blackened mahi, over grilled romaine with artichoke caponata and crumbled feta cheese

tossed with yellow and red vine ripe tomatoes, linguini pasta, confit garlic and a fresh herb butter

over a cauliflower puree with a fried potato julienne and a fig-mango-bacon chutney

organic ashley farms chicken roasted with caramelized garlic and fresh sage over oven roasted spring vegetables and finished with a pan jus

house smoked pork, served over roasted tomato risotto, and finished with whole grain mustard demi

fresh ground organic colorado lamb topped with mozzarella, tomatoes, arugula and roasted garlic aioli

over a fresh green bean, kidney bean, and cannelloni bean salad, with yellow tomato gazpacho and arugula

sauteed with cherry peppers, spanish onions, red peppers, balsamic, and topped with a grilled portabella