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

___________

Ember Roasted Wagyu

Carrot, Beef Fat Confit PotatoCilantro Chimichurri

Ahi Tuna

Eggplant, Olive, Arugula

___________

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

________

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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