Amuse Bouche
OCEAN, LAND & AIR
FOIE GRAS BUTTER BRIOCHE CROUTON, JAMON IBERICO & KALUGA CAVIAR
1st Course
TWO DUNGENESS CRAB CAKES
WITH SPICY REMOULADE
THREE CHEESE & TRUFFLE PORTOBELLO
AGED BALSAMIC REDUCTION
OCTOPUS CARPACCIO
SERRANO MIGNONETTE, GRILLED LEMONS
CREAM OF GREEN CHILE
HOUSE SIGNATURE SOUP
CAESAR SALAD
WITH PANCETTA
2nd Course
RFB CHICKEN
WILD MUSHROOM & TRUFFLE MARSALA
MISO MARINATED CHILEAN SEA BASS
WASABI RISOTTO, STIR-FRY VEGETABLES
RACK OF COLORADO LAMB
OYSTER VICHYSSOISE
SALMON WELLINGTON
ARTICHOKE & CHEESE STUFFED, SPINACH PUREE
GRILLED ANGUS TENDERLOIN
FOUR-CHEESE DAUPHINOISE POTATOES AND SAUTÉED BABY SPINACH
GRILLED ANGUS TENDERLOIN
FOUR-CHEESE DAUPHINOISE POTATOES AND SAUTÉED BABY SPINACH
RATATOUILLE TERRINE
BROCCOLINI MOLE, WILD MUSHROOMS (Vegetarian Option)
SURF AND TURF +$35 UPCHARGE
WAGYU RIBEYE & BACON-WRAPPED SHRIMP, WHIPPED GARLIC POTATOES, CHIPOTLE BUTTER
