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

  cucumber frissée salad, horseradish dressing, caper berries, red onion, tomatoes, honey mustard, herb bread crisp

  27
• Chef Selection

  Buffalo Momos

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

  18

• Ashcroft Baked Cheese and Bresola

  brie, cambozola, fig jam, assorted crostini

  26

• Brussels Sprouts

  French pan roasted, bacon, caramelized onion, fresh herbs

  15

Third Course, Choice of:

• Sautéed Ruby Red Rainbow Trout

  cauliflower purée, kale, roasted shallot, oven roasted tomato, lemon caper butter sauce

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

  chive mashed potato, Brussels sprouts, bacon, onion, rosemary cabernet jus

• Roasted Boulder Natural Chicken Coq au Vin

  organic cremini mushrooms, oven roasted shallots, baby carrot, chive mashed potato

• Seven-Ounce North American Buffalo Tenderloin

  chive mashed potato, kale, cured tomato, ancho chili sauce, chive oil

  add 35

• Colorado Rack of Lamb

  aged white cheddar grits, kale, tikka masala sauce, mint oil

  add 40
• Chef Selection

  Ten-Ounce Rocky Mountain Elk Chop

  smoked sweet potato puree, kale, rosemary cabernet sauce

  add 40

• Vegetarian — Wild Mushroom Caramelized Onion Shepherd's Pie

  brussel sprouts, cured tomato, lemon butter caper sauce

• Vegan — Stuffed Acorn Squash

  quinoa, celery, onions, glazed carrots, fresh herbs, dried cranberries, haricot vert, enoki mushroom, tikka masala sauce, chive oil