Appetizer

Baked brie with caramelized apples & croissant, grilled wild boar sausage, and smoked salmon with prosciutto & chevre, garnished with balsamic reduction

Soup or Salad

Salad du Jour
Soup du Jour

Entrees

Grilled Elk Tenderloin served with a port reduction of blueberry and sage, served with Yukon gold sweet potatoes

Colorado rack of lamb with a sauce Grand Marnier
Served with Yukon gold sweet potatoes

Prosecco poached salmon with a pink peppercorn and grapefruit beurre blanc, served with a coconut saffron risotto

Oven roasted chicken with a wild mushroom and apricot stuffing, served with a coconut saffron risotto

Thai peanut tofu with with spiced plantains and wakame salad, served with coconut saffron risotto

Baked lasagna with scratch made noodles, sauce puttanesca and reggiano parmesan, served with garlic bread and roasted red pepper coulis

All entrees served with seasonal roasted vegetables

Dessert

Based on the whim of the Chef

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