Family Style Appetizers to Start

Second Course - Choice of

• Soup of the Day

• Summer Cookhouse Salad

  Organic Greens, Apples, Candied Pistachios, Dried Cranberries, Cambozola Cheese, Maple Balsamic Vinaigrette

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For The Table Additions

• Pine Creek Smoked Trout

  herb roasted crostini, cripsy capers, preserved lemon, dill aoili - Add $24

• Charcuterie Board

  Local Jumpin Good Goat & Imported Cheeses, Imported Prosciutto, Speck, Sopresata, Fig Jam, Crackers, Fresh fruit - Add $34

• Chef Selection

  Alpine Pate

  chicken liver mousse, petite salad,

• Pickle Jar

  dilly beans, b&b cucumbers, sweet baby peppers, saffron cauliflower, spicy carrots

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Third Course Choice Of

• Chef Selection

  Seared Scottish Loch Salmon

  roasted squash, roasted peach chutney, toasted hazelnut

• Grilled Wild Boar Chop

  braised red cabbage, wild burgundy mushrooms, applejack jus

• Sautéed Ruby Red Rainbow Trout

  rocky mountain succotash, huckleberry vinaigrette

• Roasted Natural Chicken

  Grilled eggplant and red onion, marble potatoes, sherry chicken jus

• Baked Ratatouille (Vegan)

  yellow squash, zucchini, bell pepper, eggplant, sweet onion, olive oil, alpine pistou

• Rocky Mountain Elk Chop 10oz

  roasted squash, wild burgundy mushrooms, blueberry coulis

Dessert, Choice Of

• Chocolate Brownie - Vanilla Ice Cream, Stawberry

• Blueberry Crisp - Vanilla Ice Cream, Whip Cream

• Rice Pudding - Coconut milk braised rice, Colorado honey and saffron sultans, Chantilly cream

• NY Style Cheesecake - peach preserves

• Chocolate Ice Cream, Vanilla Ice Cream, or Seasonal Sorbet