Menu
STARTERS
AHI TUNA WANTONS Sesame crusted seared Tuna, Wakame, Mango, Wasabi crema, Sweet Soy and Scallion. Served on a Wanton crisp.
LOCAL SAUSAGE COMBO
Locally crafted game sausages accompanied by spicy BBQ and grain mustard.
STUFFED BABY BELLA MUSHROOMS
Baby Bella mushrooms stuffed with charred Sweet onion and Brie cheese
CHILE RUBBED
SHRIMP SKEWERS
Jumbo Shrimp rubbed in Chef Isaac's Chile Blend. With Sweet Chile and Cilantro.
BACON WRAPPED SCALLOPS
Fresh Diver Scallops wrapped in hardwood smoked bacon with locally produced Pacific rim BBQ.
CRUDITES
Assorted vegetables and dip.
BAKED BRIE
EN CROUTE
Brie cheese wrapped in puff pastry and served with Palisade Peach preserves and fresh baguette from local favorite "Smell That Bread Bakery".
CAPRESE SKEWERS
Fresh Mozzarella, Cherry Tomato, fresh Basil and Olive oil topped with a Fig balsamic reduction.
CHARCUTERIE PLATTER
Assorted meats , cheeses and vegetables, with assorted crackers (gluten free available).
SALADS
ROQUEFORT
Baby spinach, Roquefort cheese, candies walnuts, and Craisins lightly tossed in a home made raspberry vinaigrette
CEASAR
Crisp Romaine, shaved Parmesan, tomato and crouton tossed with classic Ceasar dressing
FARM TO TABLE
Mixed greens, Strawberries, Goat Cheese, Red onion, and candied pecans gently tossed in a balsamic vinaigrette
GARDEN
Mixed greens, shredded carrots, sliced mushrooms, red onion, grape tomatoes, cucumbers, with choice of Ranch, Bleu cheese, or Balsamic vinaigrette
ENTREES
BEEF TENDERLOIN OSCAR
8-oz beef tenderloin wrapped in hardwood smoked bacon, topped with jumbo lump crab and bernaise sauce.
Accompanied with roasted garlic parmesan whipped potatoes and asparagus.
NEW YORK STRIP
12 ounce New York strip steak lightly seasoned with Chef’s smoky BBQ spice and topped with Maitre d'hotel butter.
Accompanied with loaded baked potato and roasted asparagus.
COLORADO LAMB T-BONES
Rubbed in Chilean Merken spice and topped with Chimichurri sauce.
Accompanied with roasted fingerling potatoes and broccoli.
PORK LOIN
Chili crusted and topped with apricot cranberry compote and pomegranate balsamic reduction.
Accompanied with crispy brussel sprouts and acorn squash - goat cheese mash.
HERB SEARED CHICKEN
Herb Seasoned and Topped with gorgonzola cream sauce.
Accompanied with a roasted root vegetable medley and wilted spinach.
PETITE LOBSTER TAILS
Two 5-6 oz Cold water lobster tails, with chefs special spice, butter and lemon.
Accompanied with loaded baked potato and sautéed sugar snap peas.
PARMESAN ENCRUSTED MAHI MAHI
In season Mahi-Mahi crusted in parmesan and oven baked.
Accompanied with lemon garlic risotto and steamed broccoli.
BAKED RUBY RED TROUT
Seasoned with Jamaican jerk and served with creamy Curry sauce and Mango relish.
Accompanied with coconut cilantro-lime jasmine rice and sautéed snow peas.
BAKED RASPBERRY CHIPOTLE SALMON
7oz Baked Salmon filet
Accompanied with rice pilaf and steamed broccoli.
HONEY CHIPOTLE SHRIMP SKEWERS
Sweet and smoky shrimp served over Coconut Curry rice and Cabo Slaw.
desserts
BANANAS FOSTER
Fresh Bananas in a buttery Rum sauce Served with
Vanilla Ice Cream
CHOCOLATE FONDUE
Swiss style Chocolate Fondue. Served with fresh fruit, Lady fingers and Marshmallows (available vegan)
GRANDMA’S APPLE CRISP
Served with Vanilla Ice Cream
RED WINE POACHED PEARS
Served with Mascarpone cheese and gastrique.
VEGAN ICE CREAM
Served with Coconut whipped cream and fresh berries
CREME BRULEE
Served with Fresh Berries