LUNCH Appetizers
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Crispy Calamaria and Rock Shrimp
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Laced with a Roasted Red Pepper, Tomato and Lemon Aioli, Sticky Rice Sticks, Sprinkled with Black Sesame Seeds and Coarse Sea Salt |
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Smoked Chicken Quesadilla
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Smoked Chicken with Black Bean Spread, Jalapeno Jack Cheese, Tomato Corn Relish and Cilantro Sour Cream |
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Seared Ahi Tuna Skewers
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Seared Rare on a Bed of Wild Greens with a Sticky Rice Terrine and Topped with a Lemon-Ginger Vinaigrette |
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Soups and Salads
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FLATZ Mountain Chili
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A different Selection Daily! A Unique Blend of Fresh Colorado Mountain Ingredients |
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Smoked Chicken and Three Pepper Soup
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Sweet Corn and Hickory Spiced Chicken Breast Meat Blended with Shallots, a Trio of Sweet Peppers, Fresh Vegetables, Creole Seasonings and Heavy Cream. |
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Mountain Trail Cobb Salad
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Bob Cobb's Traditional Ingredients, Roast Chicken, Vine Ripe Tomatoes, Hickory Smoked Bacon, Avocados, Jumbo Hard Cooked Eggs, Fresh Chives, Maytag Blue Cheese, Tossed and Served to you in a Crisp Iceberg Lettuce Leaf. |
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Iceberg Wedge Salad
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Topped with Bleu Cheese Dressing, Smoked Tomato Vinaigrette, Walnuts, Pears and Focaccia Croutons. |
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FLATZ House Salad
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Organic Micro Greens Tossed in a Maple Vinaigrette, with Sweet and Spicy Pecans, Shaved Red Onions and Wild Berries. Topped with Cream Cheese Fries. |
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Roasted Garlic Caesar Salad
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Baby Romaine Hearts, Tossed in a Creamy Garlic Enhanced Dressing and Focaccia Croutons. |
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Smoked Chicken Orange Cashew Salad
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Organic Greens Tossed in an Orange Vinaigrette with Spicy Sweet Roasted Cashews, Topped with Gorgonzola, Crisp Leeks and Smoked Chicken. |
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Grilled Steak Salad
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Grilled Marinated Steak Served over Mixed Micro Greens with Bleu Cheese, Roasted Garlic, Tomatoes, Grilled Onions, Red Peppers and a Balsamic Vinaigrette. |
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Curry Chicken Salad
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A Traditional Chicken Salad Seasoned with Curry and served with Banana Nut Bread, Cream Cheese and Chunk Fresh Fruit. |
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Entrees
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Penne Pasta with Wild Game Sausage
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Penne Pasta Tossed in a Portobello Mushroom Marinara, with Fresh Herbs, Spinach and Wild Game Sausage, served in a Parmesan Bowl. |
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Grilled Front Range Chicken Breast
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Seasoned in Fresh Herbs and Bread Crumbs, with Sweet Garlic Mashed Potatoes, Green Beans, Baby Carrots and Topped with a Wild Mushroom Sauce. |
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Field Mushroom Linguini
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Roasted Portobello, Chanterelle, White and Brown Button Mushrooms, Blended with Buckwheat Linguini and a Gorgonzola Chive Cream Sauce. |
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Black and White Sesame Tuna
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Ahi Tuna Coated with Black and White Sesame seeds on a Marinated Portobello Mushrooms with Baby Bok Choy and Wasabi Mashed Potatoes. |
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Trout Picatta
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On Sweet Garlic Parsley Linquini, Tossed with Artichokes, Plum Tomatoes, Olives and Fresh Herbs in a Lemon Caper Sauce |
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Sandwiches
All Sandwiches served with your choice of French Fries, Cucumber Tomato Salad or Fresh Fruit
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Grilled Buffalo Brisket Rueben
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On Marble Rye, Stacked with a Caraway Sauerkraut, Swiss Cheese and a Pickled Louis Sauce |
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Grilled Chicken Wrap
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Roasted Red Peppers, Spinach andBoursin Cheese, wrapped in a Fresh Tortilla |
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Grilled Three Peaks Sirlion Burger
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The Classic American Comfort Food Served with White Cheddar Cheese, Bacon and a Sweet Potato Tumbleweed. |
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Mountain High Club
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Stacked Three High with Roasted Turkey, Lettuce, Tomatoes and Hickory Smoked Bacon |
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Swordfish Club
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Marinated in Citrus and Herbs then Stacked with Watercress, Vine Ripened Tomatoes and Brie Cheese, served with a Shrimp Remoulade on Brioche Bread |
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Portobello Mushrooms Sandwich
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Grilled Portobello with Carrots, Zucchini, Squash, Red Pepper, Onion and Tomato, served on Focaccia with Pesto Aioli and Brie Cheese. |
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Desserts
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Vanilla Bean Cheesecake
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A Delicious Blend of Creamy Cheesecake, Vanilla Beans and a Medley of Fresh Berries. |
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FLATZ Chocolate Tower
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Filled with Barvarian Cream and Fresh Berries, served with a slice of Chocolate Torte. |
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Key Lime Pie
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With Graham Cracker Macadamia Nut Crust |
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DINNER Appetizers
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Crispy Calamari and Rock Shrimp
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Laced with a Roasted Red Pepper, Tomato and Lemon Aioli, Sticky Rice Sticks, sprinkled with Black Sesame Seeds and Coarse Sea Salt. |
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Smoked Chicken Quesadilla
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Smoked Chicken with Black Bean Spread, Jalapeno Jack cheese, Tomato Corn Relish and Roasted Red Pepper sauce. |
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FLATZ Crab & Shrimp Cake
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Lump Crab and Gulf Shrimp Cake on a Portobello Mushroom with a Sweet Potato Haystack and Roasted Red Pepper Sauce. |
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Seared Ahi Tuna Skewers
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Seared Rare on a bed of Wild Greens with a Sticky Rice Terrine and Topped with a Lemon Ginger Vinaigrette. |
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Beef Tenderloin Brochettes
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Miniature Brochettes Skewered with Aged Tenderloin, White Button Mushrooms and Vegetables. Served with Maker's Mark Bourbon and Asian Barbecue Dipping Sauce. |
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Soups and Salads
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Snapping Turtle Gumbo
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Snapping Turtle meat simmered in a Louisiana Style Chicken Stock and garnished with a Sour Cream Muffin |
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Butternut Squash Soup
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Laced with Cinnamon Liquor and Garnished with Toasted Squash Seeds. |
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Smoked Chicken and Three Pepper Soup
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Sweet Corn and Hickory Spiced Chicken Breast Meat blended with Shallots, a Trio of Sweet Peppers and Fresh Vegetables, Creole Seasonings and Heavy Cream. |
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FLATZ House Salad
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Organic Micro Greens tossed in a Maple Vinaigrette, with Sweet and Spicy Pecans, Shaved Red Onions and Wild Berries, Topped with Cream Cheese Fries. |
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Tomato Mozzarella Salad
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Served on Baby Greens, with Fresh Basil, Shallots and Sweet Garlic, drizzled with Balsamic Syrup Extra Virgin Olive Oil. |
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Roasted Garlic Caesar Salad
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FLATZ version of the traditional....Torn Heart of Romaine in a creamy Garlic Enhanced Caesar Dressing, Freshly Grated Parmesan Cheese and Focaccia Croutons. |
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Iceberg Wedge Salad
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Topped with Bleu Cheese Dressing, Smoked Tomato Vinaigrette, Walnuts, Pears and Focaccia Croutons. |
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Pastas
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Penne Pasta and Wild Game Sausage
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Penne Pasta tossed in a Portobello Mushroom Marinara with Fresh Herbs, Spinach and Wild Game Sausage, served in a Parmesan Bowl. |
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Salmon Picatta
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Sauteed Salmon Filet on Sweet Garlic Parsley Linguini, Tossed with Artichokes, Plum Tomatoes, Olives and Fresh Herbs in a Cream and Lemon Caper Sauce. |
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Shrimp and Whole Wheat Linguini
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Sauteed Shrimp, Artichokes, Domestic and Wild Mushrooms, Asparagus tossed with Whole Wheat Pasta and Cilantro. |
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Seafood
All of our Seafood Selections are Flown in Fresh from the Pacific Coast and the Gulf of Mexico
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Grilled Swordfish Steak
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Grilled with Cajun Spices and Finished with a Crab Meat Roll and Green Lip Mussels. Served on Tomato Basil Fettuccini with Beurre Blanc. |
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Black and White Sesame Tuna
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Coated with White and Black Sesame Seeds on a Marinated Portobello Mushroom with Baby Bok Choy, Wasabi Mashed Potatoes, Red Miso and Soy Citrus Glaze. |
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Cioppino Capellini
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Green Lip Mussels, Sea Scallops, White Gulf Shrimp, Ahi Tuna and Swordfish over Capellini Pasta, in a Tomato Saffron Broth. Served with Grilled Breads. |
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Halibut Confit
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Roasted Corn Polenta with Orange Onion Confit, Beurre Blanc and Seasonal Vegetables. |
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Pan Seared Trout
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Fresh Herb and Chili Seasonings, Crawfish and Langostinos. Pine Nut accented sauteed Spinach with Mashed Sweet Potatoes and Cinnamon Butter. |
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FLATZ Grille
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New York Strip Steak
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With Dauphinois Potatoes, Fresh Asparagus, Topped with Onion Straws and Roasted Red Chili Ketchup with a Wild Mushroom Sauce. |
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Center Cut Filet Mignon
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A 9oz Cut Char grilled with a Bleu Cheese Potato Pancake, Fresh Asparagus and a Morel Mushroom sauce. |
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Grilled Front Range Chicken Breast
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Seasoned in Fresh Herbs and Bread Crumbs, with Sweet Garlic Mashed Potatoes, Green Beans, Baby Carrots and a Wild Mushroom Sauce. |
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Colorado Porterhouse Lamb Chops
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Broiled Lamb Chops and a Bleu Cheese Crusted Potato Pancake Stack, with Baby Carrots and Fresh Vegetables, Served with a Whole Grain Mustard Sauce. |
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Grilled Breast of Duck
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A Duo of Savoy Duck Breasts served over Roasted Corn Polenta and Finished with a Cherry Glaze. |
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FLAT Mixed Grille
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Grilled Porterhouse Lamb Chop, Beef Medallions and Savoy Duck Breast served with Garlic Mashed Potatoes. |
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Broiled Center Cut Pork Chop
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Balsamic Burnt Sugar Glaze, Roasted Apples and Mashed Sweet Potatoes with Cinnamon Butter. |
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Desserts
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FLATZ Chocolate Tower
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Filled with Barvarian Cream and Fresh Berries. Served with a Slice of Chocolate Torte. |
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Creme Brulee
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The Classic French Dessert. |
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Vanilla Bean Cheesecake
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A Delicious blend of creamy Cheesecake, Vanilla Beans and a Medley of Fresh Berries. |
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Key Lime Pie
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With a Graham Cracker-Macadamia Nut Crust. |
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Trio of Sorbet
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A Medley of Raspberry, Mango and Lemon Sorbet with Fresh Berries. |
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