First Course - Family Style Appetizers - Daily Chef Selection

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

• Chef Selection

  Pine Creek Smoked Trout

  Grilled Brioche, Crispy Capers, Preserved Lemon, Dill Aoili - Add $28

• Charcuterie Board

  local cured meats, Colorouge-Mouco Dairy, Cheddar Ruby Mnt. Wine Soaked-Jumpin Good Goat Dairy, Blue Buena Vista-Jumpin Good Goat Dairy, Seasonal Preserves, cornichons, olive oil flatbread crackers - Add $34

• Baked Camembert

  Bee Squared Honeycomb, Seasonal Preserve, Rosemary, Maldon Salt, Sliced Apple, Grilled Bruschetta - Add $28

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Second Course Choice Of

• Rocky Mountain Trout

  Spinach-Mushroom Duxelles, Root Vegetable Wild Rice Pilaf, Cantaloup Micro Greens, Lemon oil

• Ox Tail Ragu

  Creamy Polenta, Bee Squared Honey Glazed Heirloom Carrots, Spicy Mustard Micro Greens

• Joyce Farms Crispy Chicken

  Roasted Airline Breast, Confit Leg, Potato Pave, Creamed Spinach, Hunters Sauce

• Baked Alaska

  Parmesan Crust Baked Cod, Parsnip Puree, Tallow Roasted Brussels Sprouts, River Bear Bacon Lardon

• 10oz Sous Vide Black Angus Sirloin

  Roasted Garlic Whip Potatoes, Sweet & Sour Braised Greens, Red Wine Glazed Shallots, Mole Demi, Micro Greens

• Heirloom Cauliflower Steak (V)

  pan roasted, smoked onion soubise, lemon-garlic braised spinach, wild mushroom vegan demi

• Wild Field Harvested Elk

  4oz Medallion, 4oz Elk Merguez, Wild Rice Risotto, Rosemary-Honey Glazed Heirloom Root Vegetables, Black Cherry Demi - Add $35