Bowl of Soup Du Jour

Cookhouse Salad (GF)

organic greens, apples, candied pistachios, dried cranberries, cambozola cheese,

Pine Creek Chilled Smoked Trout Dip

cold dip, quinoa flax seed crackers, crispy capers, preserved lemon

Rocky Mountain Elk Stuffed Crimini Mushrooms

shaved truffle, Emmental, creamy buerre noisette, black garlic molasses, fried garlic

Curtido with Grilled Flatbread

spanish style pickled summer vegetables, salsa roja, flatbreads

Felix’s Frijoles Rancheros

Creamy Oaxacan cheese and black bean dip, chiles toreados, assorted crispy tortillas

Pan Roasted Prince Edward Island Mussels

chanterelles, saffron Pernod nage, pistou baguette crisps

Ashcroft Charcuterie Board

daily cured meats, and a variety of daily cheeses seasonal fruit jam,

Sautéed Ruby Red Rainbow Trout (GF)

saffron jasmine rice, green papaya salad, cherry tomato confit, kaffir lime beurre blanc, Thai basil

Roasted “Joyce Farms” Poussin Chicken

grilled Palisade peach spoonbread, chicken cheddar brat, charred local asparagus, hatch chile chicken jus

Crispy Seared Colorado Catch Striped Bass

bamboo rice, choy sum, ume plum compote, yuzu ponzu

Grilled Picanha Steak

Crispy Lyonnaise potatoes, sauteed Chanterelles, sauce vert

Rocky Mountain Elk NY Strip Steak(GF)

crispy roasted duck fat sunchokes, Colorado honey glazed thumbelina carrots, bone marrow bordelaise, blackberry gastrique

Peri Peri Rubbed Grilled Colorado Bison Back Ribs(GF)

hickory smoked red bliss potato mash, mango sweet corn salsita, crispy onion

Grilled “Broken Arrow Ranch” Quail Frisée Salad

dukkah dusted quail, mission figs,“Laz Ewe“ chevre, pancetta lardons, Marcona Almonds, Dijon sherry vinaigrette

Roasted Romanesco & Spring Vegetable “Tagine”

chick peas, ramps, thumbelina carrots, asparagus, wild mushrooms, Italian cous cous, chermoula sauce