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Its fall, and that means the dishes get heartier and more earthy. This salad has a scratch made truffle vinaigrette, Colorado goat cheese, crispy prosciutto that we imported from Italy, and fall greens
Pan seared calamari with currants, pine nuts, capers, and an Italian Pinot Grigio tomato broth
House made tomato sauce, burrata cheese, basil
Four cheese cheesecake, green apples, red pepper jam, basil pesto, roasted garlic, and crostini
Mussells & Sausage
Prince Edward Island Mussells steamed with Dry Dock Apricot Blonde Ale, Polidori Anduoille sausage, garlic, and tomatoes
Colorado Beets, shaved cucumbers, blue cheese, sea salt
From the Sea
Shrimp & Grits
The hit of the 2013 & 2014 Taste of Greenwood Village! Crispy rock shrimp, anduoille jambalaya, and house made white cheddar grits
Chef's Fresh Fish Features
This week, Chef is featuring Smoked Salmon Alfredo & Ruby Trout Almondine
Sustainably raised flame grilled Chilean Verlasso Salmon, toasted greek orzo, seared spinach, California organic sun dried tomatoes, balsamic drizzle