Dinner Menu

First 

Filet Mignon Steak Tartare   

shallots, capers, chives, roasted bone marrow, dijon mustard, cured & smoked egg yolk,

calabrian chile & smoked sea salt house made potato chips   18

Poached Lobster Strawberry Gazpacho (GF)   

heirloom tomatoes, fresh vegtables, lemon basil oil, grano padano crisp  12

Romaine   

shaved grana padano, parsley croutons, lemon, 

white spanish anchovy, ceasar dressing   11

 Red Beets (GF, V)  

balsamic pickled, belgian endive, cordillera farm honey, 

seka hills olive oil, burrata, proscuitto, marcona almonds  12

Small Plates

Grilled Shrimp Panzanella  (served chilled)

toasted bread, hierloom cherry tomatoes, orange supreme, grano padano

pickled red onion, red wine vinaigrette, local micro greens    15

Housemade Fried Pickles (GF,V)    

served with Taos Hum raw green hot sauce crema   10

Deconstructed Elote (GF,V)    

pan seared brown butter, cilantro chile aioli

black citrus zest, queso panela    12

Truffle Fries (GF)   

house-cut fries tossed with truffle oil & grana padano, roasted garlic rosemary aioli   10

Entrées

Harris Ranch Filet Mignon   

roasted garlic & chive potato mash, grilled asparagus, mole demi glace, red chile onions   4oz. 30

10 Day Dry Aged Lamb Chops   

Colorado quinoa tabouleh, fresh fig port yogurt, grilled endive, za’atar pepitas    54

Palmetto Farms Poussin  

buttermilk fried, house made sweet corn waffle, bacon braised local greens,

peach habanero maple reduction     28

 Catch of the Day – MP

Root Vegetable Noodles (GF, V)

buttermilk fried, house made sweet corn waffle, bacon braised local greens,

peach habanero maple reduction     23  

add petit filet mignon 22, wild shrimp 11, grilled chicken breast 7  

Executive Chef James Crowther III

Sous Chef Adam Dooling