First Course, Family Style Offering

• Assorted Appetizers

  Assorted Appetizers from our Chefs

Second Course, Choice of:

• Soup of the Day

• Cookhouse Salad

Second Course, Additions for the Table

• Pine Creek Smoked Trout Dip

  Dill aioli, lemon, grilled brioche

  27
• Chef Selection

  Buffalo Momos

  Nepalese dumplings, spicy roasted tomato sauce, ponzu, cilantro salad

  18

• Ashcroft Baked Cheese

  Brie, cambozola, house made fig jam, assorted crostini

  26

• Fried Quail Legs

  Spicy honey cider dressing, whole grain mustard-lemon aioli

  15

Third Course, Choice of:

• Sautéed Ruby Red Rainbow Trout

  Pecan brown butter Meniere, green beans, pan roasted marble potatoes, heirloom cherry tomatoes

• Seven-Ounce Natural "Baseball Cut" Beef Strip Loin Steak*

  Smoked potato gratin, Brussel sprouts, tender belly bacon, Ashcroft steak sauce

• Roasted Natural Half Chicken

  Honey glazed carrots, chive mashed potatoes, lemon pan jus

• Slow Braised Braised Beef Cheeks

  Parmesan polenta, braising juices and vegetables, red wine jus

• Seven-Ounce North American Buffalo Tenderloin

  Butternut squash puree, braised fennel and celery, blue spruce bordelaise

  add 35

• Mustard Herb Crusted Colorado Rack of Lamb *

  Berkshire sausage white bean cassoulet, roasted garlic vinaigrette, braised tomato

  add 40
• Chef Selection

  Ten-Ounce Rocky Mountain Elk Chop

  Sweet potato hash, bourbon roasted red onion, huckleberry jus

  add 40

• Vegetarian — Roasted Acorn Squash GF

  quinoa, dried cranberries, bosq pear, French Horn Mushroom, herb salad, tikka masala

• Baked Potato Dumplings

  French horn mushroom-tomato ragout, melted tellagio cheese, herb salad