FIRST COURSE (HOT)
Grilled Octopus 7.50
jerk marinated with black bean puree and mango vinaigrette
Seared Foie Gras 14.00
with pineapple ginger polenta, port sauce and grapes
Whole Breaded Shrimp 8.50
with artichoke ragout and red pepper aioli
Grilled Ostrich 9.50
with sauteed plantains and a kiwi salsa

MAIN COURSE
Grilled Salmon 23.00
with black lentils, roasted pepper, and balsamic sauce
Sauteed Chilean Sea Bass 23.00
with grilled asparagus, roasted red potatoes, cauliflower coulis and lobster sauce
Seared Tuna Steak 22.00
with wilted red swiss chard, pomme frites, and a wasabi putanesca sauce
Roasted Amish half chicken 16.50
with whole grain mustard, hazelnuts and dried apricots, cous cous and baby vegetables
Roasted Colorado Lamb Chops 28.00
w/ rice pillow, fava beans & roasted red pepper leak sauce
Char Broiled Beef Filet 25.00
w/ corn risotto, cilantro oil, and red wine sauce
Grilled Vension Chop 26.00
w/ grilled vegetables ala bourguignonne
Broiled Duck Leg & Breast 17.00
w/ a sweet potato parsnip struedel and fig sauce
Penne Pasta w/ eggplant 13.50
roasted tomatoes, and fresh mozzarella

SOUPS
Chicken Veal Broth 6.00
with cous cous dumplings
Roasted Red Pepper Puree 6.00
with mussels and scallops

SALADS
Mixed Greens with a creamy tarragon dressing 4.00
Roasted Fennel, Shitake Mushroom, Jicama Salad Topped with Vermont white cheddar and an arugula vinaigrette 7.00
Grilled Pear and Beet Salad with curry vinaigrette and caramelized Spanish Onions 6.50