The Cuisine is on-line 1/7.
CUISINE
Pricing varies from smaller tapas to larger entrée portions
Oysters on the Half- daily selection
meyer lemon champagne mignonette, jalapeno relish, vodka horseradish crème fraiche
3
Roasted Baby Beets
chevre', smoked almond, chervil emulsion, olive oil compressed celery, olive oil dust
6.11.17
Lobster Hush Puppy
lemon hollandaise, blood orange gastrique, candied jalapeno
6.12.18
Pan Seared Diver Scallop
tomato-coconut curry crème, black garlic, mint oil
8.15.23
Kajiki Toro Sashimi
pickled cabbage, avocado emulsion, house sea salt, lime chips
9.17.25
Hudson Valley Duck Confit Strudel
carmelized onion, candied chile, capriole goat cheese, shallot sherry cream sauce
8.15.23
Pan Seared Fois Gras
huckleberry lavender coulis, coconut pain perdu, amaretto glace
17.32.47
Baby Arugula
bourbon vanilla poached baby pear, candy rosemary pecan, crottin du perigord, smoked honey blueberry vinaigrette
7.13.19
Groganica Farms Greens
smoked trout, oeufs mollets, radish, crostini, xeres Dijon vinaigrette
7.13.19
Brown Sugar & Chile Braised Pork Belly
kimchi, radish, avocado crema, cucumber relish
6.12.18
Potato Wrapped Scottish Salmon
sautéed spinach, almond, golden raisin, orange chervil cream
9.17.25
Pan Fried Veal Sweetbreads
tarragon, grain mustard cream, crispy shallot, celery pistou
9.17.25
Pepper Crusted Ahi Tuna
roasted carrot ginger puree, roasted jalapeno/lime emulsion, crystallized fennel flower, bourbon barrel soy
17.34
Creekstone Farms Dry-Aged Filet of Beef
Chef's choice of accompaniments, sauce bernaise
18.35
Creekstone Ribeye
smoked onion ragout, bone marrow butter, pommes frites
18.35
Colorado Rack of Lamb
dijon, lamb reduction, toasted panko, celeriac puree, carved carrots
12.24.36
Bolognese
herb ricotta, pappardelle, evoo
13.25
Seared Duck Breast
brown sugar sesame lacquer, shaved cucumber, bourbon apple, peanut butter dust
15.29
Executive Chef: Michael Crouch
Sous Chef: Matthew Kelley
1765 Mellwood Ave
502.618.1745
Reservations are Encouraged