Dinner Menu Febrary 14, 2013
STARTERS
Seared Foie Gras on Duck Confit with Apple Slaw 15.
Seared Veal Sweet Breads on Parsnip Puree, Quail Egg ad Green Peppercorn Pan Jus12.
Cider Brined Squab Breast and Confit on Apple Compote with Crisp Basil 12.
House Cured Snapper with Citrus - Caviar Salad and Cilantro Aioli 11.
Roasted Beet Carpaccio with Apple- Walnut Salad and Grain Mustard Dressing 10.
SECOND COURSE
Fire Roasted Shrimp Bisque with Sorrel Creme Fraiche 8.
Roasted Squash Salad with Local Feta, Avocado, Cilantro and White Balsamic Reduction 10.
Champagne - Brie Soup with Grape Relish 9.
Salad of Gitas Greens with Warm Goat Cheese Cake, Petite Root Vegetable and Grain Mustard Dressing 10.
MAIN COURSES
Pink Peppercorn Crusted Filet Mignon on White Cheddar Grits and Chanterelle Pan Jus 36.
Seared Gulf Snapper on Black Rice Cake, Pea Puree and Citrus Salad 30.
Broiled Cold Water Lobster with Warm Root Vegetable Salad with Saffron Brown Butter 45.
Colorado Rack of Lamb with Fingerling Potato and Spicy Mint Pesto 46.
Iron Skillet Duck Breast on Grilled Polenta, Apple Slaw and Hibiscus Pan Jus 29.
Eggplant Lasagna with Goat Cheese Feta, Arugula and Fire Roasted Heirloom Tomato 20.
SIDES
Pommes Frites with Garlic Confit 5.
Local Squash Souffle with Saffron Aioli 6.
Pan Fried Brussels Sprout with Pesto 6.
Lobster Mash Potato with Basil Butter 8.
VALENTINE INNOVATION MENUSix Course 110 with Wine Pairing 155
Choose from two menus - "THE LADY" or "THE TRAMP
"THE LADY" Menu
Amuse
Gulf Shrimp Ceviche
Wine: Champagne
First Course
Confit of Wild Pheasant
On Grilled Abricot
Wine: Chardonnay
Second Course
Crisp Dana Blue
On Warm Frisee salad
Wine
Third Course
Blue Crab and Lobster Bolognaise with Fabio's Black Pepper Pasta
Wine: Barolo
Fourth Course
Seared Duck on Pea Puree
Wine: Merlot
Colorado Lamb on Hibiscus Butter
Wine: Merlot
Fifth Course
Olive Oil Poached Veal Mignon
On Silky Herb Polenta and Plum Chutney
Wine: Pinot Noir
Sixth Course
Triple Chocolate Souffle
With Cherry Compote
Wine: Prosecco
"THE TRAMP" Menu
Amuse
Seared Foie Gras
Wine: Champagne
First Course
Braised Lamb Belly
on Roasted Apple Compote and Pan Jus
Wine: White Bordeux
Second Course
Grilled Portabello and Serrano Ham
on Sweet Basil Leaves and Manchego Fondue
Wine
Third Course
Blue Crab and Lobster Bolognaise with Fabio's Black Pepper Pasta
Wine: Barolo
Fourth Course
Colorado Lamb on Hibiscus Butter
Wine: Merlot
Fifth Course
Olive Oil Poached Veal Mignon
On Silky Herb Polenta and Plum Chutney
Wine: Pinot Noir
Sixth Course
Triple Chocolate Souffle
With Cherry Compote
Wine: Prosecco
Sixth Course
Iron Skillet Buffalo Loin
on Pancetta Mash Potato and Brandy Demi Glace
Wine: Cabernet Sauvignon
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