GLUTEN-FREE MENU

STARTERS

SEARED BLACKENED AHI TUNA
lemongrass mango ginger sauce; cabbage, cilantro & onion chiffonade 12

PROSCIUTTO WRAPPED SCALLOPS
lemon butter sauce; tomato and fennel 10

CAESAR SALAD
hearts of romaine; shaved reggiano 9

SPINACH SALAD
hickory smoked hazel dell mushrooms; red onions; grape tomatoes; roasted macadamias & almonds; 10-year aged balsamic vinaigrette 9

ROASTED RED & GOLD BEETS
house pickled onion; buena vista goat cheese; fresh basil 10

ENTREES

CHEF'S CATCH OF THE DAY
your server will describe for you today's special preparation of fresh fish - market price

CEDAR PLANK SALMON
organic king salmon grilled on a cedar wood plank; citrus honey glaze; yukon gold potato & scallion hash; roasted beets 29

WAGYU BEEF FLANK STEAK
pan seared; wild mushroom & plum tomato demi-glace; fingerling potatoes in buena vista goat cheese cream; roasted brussel sprouts 32

DUCK BREAST
pan seared; eggplant-stuffed roasted tomato; root vegetable puree; duck basil demi-glace 28

CENTER CUT FILET MIGNON
eight ounce natural black angus tenderloin; malbec demi glace; yukon gold anna potatoes; braised balsamic shallots; sautéed garlic spinach 36

PRIME RIB
twelve ounce slow roasted; vermont cheddar potatoes au gratin; creamed spinach 30

BLACKBERRY ELK
pan-seared; marion-blackberry demi-glace; garlic thyme mashers; fresh baby carrots 39

DESSERTS

BOULDER ALCHEMY HONEY LAVENDAR ICE CREAM
8

BANANA SPLIT
caramelized bananas; macadamia nuts; vanilla gelato; coconut rum chocolate ganache 8

CRÈME BRÛLÉE
vanilla custard; crisp sugar top; seasonal garnish 8