APPETIZERS
- Rogue River Blue Cheese Salad
“Two Roots” mixed greens, Asian pears, toasted pepitas, hazelnut vinaigrette, local flowers
28 - Jumbo Lump Crab Beignets
firecracker sauce, lemon, baby herbs
32 - Prince Edward Island Mussels
yellow onions, tomatoes, Pernod, lobster broth, garlic, parsley, baby herbs
45 - Colorado Lamb Meatballs
local onion soubise, chermoula, baby herbs
38 - Crispy Duck Leg Confit
roasted red pepper marmalade, roasted parsnip purée, crispy leeks, baby herbs
45
HOUSEMADE PASTA APPETIZERS
- Rigatoni all'Arrabiata
crispy pancetta, burrata, baby herbs
38 - Local Potato Gnocchi
ground Colorado lamb sausage, creamy leek sauce, baby herbs
47
ENTRÉES
- Wild Black Sea Bass
roasted delicata squash, local mushrooms, potato velouté, ground & toasted pepitas, local baby herbs & flowers
87 - Braised Prime Short Ribs
fingerling potatoes, Brussels leaves, Madeira sauce, toasted pistachios
92
Chef de Cuisine Cesar Vazquez