ENTREES

Red Meat:

Garlic infused Tri Tip or Red wine and cracked pepper Marinated Tri-tip

Grilled herb-crusted Coulotte steak topped with chimichurri

Steak Strips topped with shrimp drizzled with a garlic cream sauce

Prime Rib incrusted with rock salt and herbs, served with blackberry habanero sauce and creamy horseradish

Oven-roasted salmon:

Spring option: topped with roasted asparagus + leeks

Summer option: topped with heirloom tomatoes and basil aioli

Fall/Winter option: topped with sautéed forest mushrooms

Pan-seared Duck breast:

Spring/Summer: blackberry compote

Fall/Winter: dried Mission fig compote or port sauce

(Price dependent on current market pricing)

ADDTIONAL ENTREES:

Bay Scallops or White fish with lemon beurre blanc Sauce

Colorado rack of lamb (Price dependent on current market pricing); Topped with a port sauce

Fall/Winter: Braised pot roast

Hickory smoked ribs

Pulled Pork sandwiches with homemade bbq sauce and jalapeno cilantro slaw

Vegetarian Entrees:

Large Portobello mushroom: stuffed with Italian bread crumbs, herbs, garlic, onions, bell peppers, and parmesan cheese

Fall/Winter: Autumn squash stuffed with forest mushrooms, greens + farro, topped with feta cheese

Fall/Winter: Polenta cakes topped with forest mushrooms, roasted red pepper topped with balsamic reduction +parm, feta, or gorgonzola

Eggplant Parmesan topped with marinara

Chicken:

Spring/ Summer option: Salt brined Chicken breast marinated in olive oil, garlic, & rosemary

Fall/Winter option: Bone-in herb roasted chicken thighs  

Bone-less skinless Chicken Thighs

Smoked Chicken with our homemade BBQ dry rub served with seasonal BBQ sauce

PORK TENDERLOIN:

Slow roasted pork tenderloin:

Spring: Topped with blackberry compote

Summer: Topped with peach, or berry compote

Fall/Winter: Topped with apple or fig compote

Bone in pork chops topped with salsa Verde

Pasta (as a side or entree):

Spring/Summer: Three cheese ravioli with cherry tomatoes, fresh basil + shaved Parmesan

Fall/Winter: Linguini with caramelized onions + forest mushrooms in a light cream sauce

Fall/Winter: Three cheese ravioli with butternut squash, sage + toasted walnuts in a brown butter sauce

Penne pasta tossed with pesto, home-made alfredo, or meat marinara