Sample Menus
Our sample menus, expertly curated by Chef Brian, are a celebration of each season, crafted with the finest ingredients. Each dish reflects the essence of its time of year, from the vibrant flavors of spring to the hearty warmth of winter, ensuring a dining experience that is as natural and dynamic as the changing seasons.
Summer
Heirloom Tomatoes
“Olathe Sweet” Sweet Corn, Avocado, Cotija Cheese
Cucumber Gazpacho
Horseradish, Smoked Trout, Preserved Lemon
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Ember Roasted Wagyu
Carrot, Beef Fat Confit PotatoCilantro Chimichurri
Ahi Tuna
Eggplant, Olive, Arugula
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Palisade Peaches and Cream
Roasted Almond, Mint
Strawberry Shortcake
Sweet Biscuit, Vanilla Creme Chantilly
Autumn
Pan Roasted Bosc Pear
Shropshire Bleu Cheese, Pecan, Lemon, Port
Smoked Ham Hock Consommé
Indigenous Beans, Mirepoix, Crispy Ham
_________
Freedom Ranger Chicken
Celery Root, Herb Salad, Sauce Perigourdine
Berkshire Pork
Butternut Squash, Collard Greens, Apple
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Chocolate Budino
Winter Citrus, Pistachio
Carrot Cake
Cream Cheese Frosting, Orange, Mint
Winter
Heirloom Beets
Pistachio, Chèvre, Chorizo Citrus Vinaigrette
Diver’s Scallops
Butternut Squash, Mushroom, and Black Eye Pea HashWinter Truffle, Sage
__________
Striped Bass
Smoked Bacon, Root Vegetables, Chowder Sauce
Aged Rohan Duckling
Caramelized Onion Tarte Tatin, Orange, Truffle Vinaigrette
_________
Buttermilk Panna Cotta
Apple Pie Filling, Pie Dough
Almond Financier
Arizona Grapefruit, Vanilla Creme Chantilly
Spring
Handmade Gnocchi
Duck Confit, Pea, Carrot, Morel, Pan Glacé
Asparagus “Mimosa”
Egg Yolk Jam, Crispy Prosciutto, Preserved Lemon
__________
Navarin of Lamb Printanier
Petite Vegetables and Herbs, Natural Braising Jus
Scottish King Salmon
Cauliflower, Leek, Beurre Blanc
__________
Meyer Lemon Posset
Strawberry, Pistachio, Mint
White Chocolate Mousse
Rhubarb, Almond, Basil
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