Dinner
Appetizers/Starters
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FIELD GREEN SALAD
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7.00 |
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Shaved prosciutto di Parma & Parmigiano-Reggiano, pickled onions, pine nuts, warm balsamic vinaigrette |
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FULL MOON CLASSIC CAESAR SALAD
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7.00 |
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Hearts of romaine, garlic, anchovies, extra virgin olive oil, ciabatta croutons |
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GRANNY SMITH APPLE AND ARUGULA SALAD
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7.00 |
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Apples, walnuts, Haystack Mountain goat cheese, spiced apple vinaigrette |
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GRILLED BLACK MISSION FIG SALAD
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8.00 |
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Baby field greens, shaved prosciutto di Parma, balsamic vinaigrette |
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CRISPY POLENTA & GRILLED ANJOU PEAR
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8.00 |
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Toasted pine nuts, dolce latte Gorgonzola sauce |
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CRISPY MAINE CRAB CAKES
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10.00 |
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Fresh lump crabmeat blended with aromatics, served with a spicy aïoli |
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PRINCE EDWARD ISLAND MUSSELS
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9.00 |
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Tomato, garlic, white wine, crostini |
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POTATO GNOCCHI - Parmigiano
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7.00 |
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Duck and porcini Bolognese, Parmigiano |
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POTATO GNOCCHI - Reggiano
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14.00 |
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Duck and porcini Bolognese - Reggiano |
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AHI TUNA TARTARE
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8.00 |
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Shallots, lemon, chives, chilies, Sardinian flatbread |
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ROASTED RED AND GOLDEN BEET SALAD
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8.00 |
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Haystack Mountain goat cheese toast, baby arugula, toasted almond citrus vinaigrette |
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Entrees
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SUMMER VEGETABLE RADIATORE
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12.00 |
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Snap peas, zucchini, tomato, French beans, sweet corn, carrots, garlic, balsamic, pesto |
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FOREST MUSHROOM AND ALBA TRUFFLE RISOTTO
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12.00 |
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Shiitake and oyster mushrooms, shallots, grilled free-range chicken breast |
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COMPOSED LOCAL ORGANIC VEGETABLE TASTING
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13.00 |
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Truffle risotto cake, butternut squash cannelloni, five grain salad, grilled summer vegetables, marinated bean salad |
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CRISPY PAN SEARED DUCK BREAST
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18.00 |
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Soft polenta, summer vegetables, caramelized Colorado peach sauce |
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BALSAMIC ROASTED PORK TENDERLOIN
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17.00 |
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Soft polenta, French beans, balsamic thyme pan sauce |
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MIXED GRILL
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24.00 |
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Tenderloin of beef and pork, free-range chicken breast, oven dried tomato tart, tapenade hollandaise |
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COLEMAN COLORADO LAMB PREPARED TWO WAYS
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19.00 |
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Grilled lamb medallion, braised lamb and mushroom cannelloni, braising greens, lamb essence |
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HORSERADISH AND CELERY ROOT CRUSTED WILD KING SALMON MEDALLION
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19.00 |
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Salt roasted Yukon gold potatoes, pickled cucumber and dill sauce |
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PAN SEARED ECUADORIAN SHRIMP SUMMER SALAD
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17.00 |
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Field greens, panisse, grape tomatoes, summer vegetables, warm roasted red pepper vinaigrette |
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PISTACHIO CRUSTED HALIBUT
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20.00 |
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Shallot roasted potatoes, summer vegetables, citrus emulsion |
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Entrees
Lunch
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MIXED GREEN SALAD
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5.00 |
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Organic baby greens, pickled onions, balsamic vinaigrette and bruschetta |
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CRISPY POLENTA & GRILLED PEAR
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6.00 |
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With Gorgonzola dolce latte sauce and toasted pine nuts |
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TUSCAN POTATO GNOCCHI
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7.00 |
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Duck livers, shallots, sage, extra virgin olive oil and spring vegetables |
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GRILLED CHICKEN CAESAR SALAD
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9.00 |
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Free range chicken breast with hearts of romaine, garlic croutons and Caesar dressing |
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WARM ROCK SHRIMP SALAD
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11.00 |
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Organic baby greens, avocado, pickled ginger, white wine pan vinaigrette |
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RADIATORE PRIMAVERA
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7.00 |
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Zucchini, snap peas, French beans, sweet corn, carrots, garlic, basil pesto, and balsamic syrup |
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PAN SEARED SEAFOOD
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10.00 |
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Fresh fish, rock shrimp, baby greens, tomatoes, garlic and Champagne vinegar pan sauce |
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WARM CRISPY DUCK CONFIT SALAD
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9.00 |
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Organic baby greens, pickled onions, orange segments, and orange ginger vinaigrette |
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WILD MUSHROOM LINGUINE
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8.00 |
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Fresh shiitake and oyster mushrooms, garlic and Parmigiano-Reggiano |
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GRILLED PORK TENDERLOIN
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9.00 |
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With soft polenta, spring vegetables and Prosciutto di Parma mustard sauce |
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