first courses
(choice of one)
chilled yellow tomato gazpacho soup
loberster relish andcilantro oil
roasted chicken and strawberry salad
fresh mozzarella, prickly pear vinaigrette and toasted almonds
baby romaine with arizona shrimp
chayote squash, jicama and chipotle vinaigrette
dungeness crab cake
roasted tomatillo sauce
Main courses
(choice of one)
duck tamale and breast of duck with a fried egg
port razcherry reduction and tomatillo sauce
wood fired loin ofcolorado lamb
sweet potato gratin, swiss chard and baby vegetables
pan roasted alaskan halibut
baby artichokes, marbled potatoes, carrots and saffron corn jus
dad's aged prime rib of beef
crisp onions, cowboy mash, baby green beans and cabernet reduction
dessert
(choice of one)
chocolate gratin
strawberry compote
granny smith apple and red current cobbler
tahitian vanilla ice cream
raspberry panna cotta
passion fruit coulis
executive chef michael rusconi
chefs jamie gallimore , montez crane, montez crane, justin olsen, and trevor tucker
some items may contain undercooked proteins, this may increase the chance of food borne illness
as a courtesy to all guests, the use of cellular phones is prohibited in dining areas
for parties of eight or more eighteen percent gratuity will be included on the check
