The Thanksgiving

Thanksgiving Dinner from 2pm - 8pm.

To reserve, please call the restaurant directly for up to date availability.





Green Chile Clam Chowder  

croutons, lemon extra virgin olive oil, micro cilantro  12


Sunchoke Soup

truffle oil, black peppercorn crème fraiche, roasted apple & butternut squash 11


Radicchio Salad

port wine poached pears, pecans, gorgonzola, pickled fennel,

citrus maple vinaigrette  12


Marinated Roasted Beets

organic mixed greens, house-made labneh cheese,

orange supreme, pepitas, apple balsamic vinaigrette  12


Hydro Bibb Wedge

pickled red onion, gorgonzola, red chile candied bacon, cherry tomatoes, walnuts, gorgonzola herb dressing  12


Grilled Romaine Caesar

shaved grana padano, garlic croutons, lemon, white spanish anchovy, caesar dressing   11


Cheese Board

chef’s daily selection of cheeses, salazar pork rillette,

house-smoked ruby trout gelée, dried fruit mostarda, cornichons,

house-made crackers, crostini   20


P.E.I. Mussels

garlic, fennel, pastrami bacon, jalapeño, cherry tomatoes,

saffron butter, grilled baguette  17


Roasted Brussels Sprouts & Shishito Peppers

chile ponzu, pastrami bacon lardons,

fried garlic chips, bonito flakes  12






All Natural Colorado Turkey

chive potato mash, cornbread, sausage & fennel stuffing, rosemary gravy,

cauliflower gratin, fresh cranberry sauce  30


Harris Ranch Petit Filet Mignon

roasted garlic chive potato mash, roasted brussels sprouts, mole demi glace,

crispy onions   29


Braised Lamb Shoulder

butternut squash puree, red wine cipollini onion agrodolce, au jus   32



warm peruvian lima bean salad, lemon dijon mustard, remoulade beurre blanc  38


Zucchini “Pasta”

zucchini ribbons, heirloom grape tomatoes,

oyster mushrooms, arugula pesto, white spanish anchovy, grana padano, shaved fennel 23


add crab cake 18,  marinated flat iron steak 10,  wild shrimp  9, or grilled chicken breast 7




Executive Chef James Crowther III

Sous Chef Adam Dooling