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Winter 2011- 12
Starters
Fresh Oysters on the Half Shell 3 / each
Baked Oysters Rockefeller
6 Oysters Baked with Creamed Spinach,
Bacon, Mixed Cheeses and Breadcrumbs 20
Chestnut and Sherry Soup with Confit Celery
Root and Fennel Pollen 9
“Caesar” Salad with Toasted Almonds,
Manchego Cheese, and Sourdough Crouton 9
Roasted Beet Salad, Arugula, Pistachios,
Cabra Al Vino, Sour Cranberry Vinaigrette 10
Seared Escolar Sashimi, Kohlrabi ‘Slaw’,
Preserved Lemon, Yuzu Chili Vinaigrette 12
Thistle Whistle Farms Goat Cheese Tortellinis
with Crispy Sweetbreads, Fines Herbes,
Saba 14
Charcuterie & Cheese: Chef’s Selection of
House Made Cured Meats
and Artisa Cheeses 17
Entrées
Colorado NY Strip, Purple Potato Purée,
Brie Creamed Spinach En Croute 38
Double Cut Pork Chop,
Sweet Potato Pierogies,
Sausage and Cabbage Ragu 36
Colorado Lamb Rack, Yukon Gold Potato
and Artichoke Gratin,
Oven Dried Tomatoes, Sauce Daube 39
Chicken Ballotine with Braised Leg,
Soft Polenta, Braised Greens, Fig Mostarda 30
Molasses Cured Duck Breast, Confit Leg,
Beluga Lentils,Brussels Sprouts, and Radishes
37
Scallops, Winter Squash Velouté, Caramelized
Cauliflower, Caper Raisin Emulsion 38
Sides
Purple Potato Purée 5
Braised Winter Greens 4
Roasted Winter Squash 6
Sautéed Brussels Sprouts and Carrots 5
The Bistro’s Truffled Mac and Cheese 8
…..Add Bacon 10
Reservations strongly encouraged
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