• Snacks

    • house made manchego & truffle TATER TOTS


      roasted garlic aioli

    • house made RICOTTA


      charred farmer's market peaches, grilled baguette

    • Appetizers

    • ahi TUNA CRUDO*


      avocado, kumquat soy vinaigrette, crispy rice, chiles

    • crispy spanish OCTOPUS


      chorizo sauce, fingerling potato, cilantro, yuzu emulsion



      sundried tomato vinaigrette, crispy gyoza, lolla rossa



      jalapeño, buttermilk aioli, green apple, fry bread

    • seasonal house made SAUSAGE


      nightly preparation

    • colorado LAMB MEATBALLS


      anson mills grits, tahini vinaigrette, cucumber salad

    • grilled FLATBREAD


      ramp pesto, house ricotta, grilled oyster mushrooms, thyme

    • applewood grilled ASPARAGUS SALAD


      shaved piave, cured local egg yolk, aged sherry vinaigrette, pickled onion rings

    • local garden SALAD


      daily preparation from chef's garden



      whipped greek yogurt, johnny cake, basil

    • Handmade Pastas

    • hand made GNOCCHI


      fava beans, tomatoes, ramp pesto, fontina cheese

    • sweet corn AGNOLOTTI


      morels, sweet corn, chives

    • ricotta CAVATELLI


      rabbit ragout, swiss chard, pecorino, toasted bread crumbs

    • Entrees

    • pan roasted alaskan HALIBUT


      corn emulsion, citrus relish, herbed quinoa

    • ritz crusted WALLEYE


      marinated tomato salad, tartar sauce, crispy local fingerling potatoes

    • 14 day dry aged DUCK BREAST


      braised thigh, swiss chard, farro, grilled palisade peaches, citrus jus

    • barbecued VEAL CHOP


      creamed corn, sweetbread hush puppies, chiopotle glaze

    • grilled colorado beef TENDERLOIN STEAK


      beef fat confit shallots, potato pavé, grilled oyster mushrooms, broccoli purée

    • pretzel crusted berkshire PORK CHOP


      sweet orange mustard sauce, crispy polenta, grilled asparagus

    • braised bone-in berkshire PORK SHORT RIBS


      generously marbled short ribs, carrot puree, citrus roasted baby carrots, carrot top salsa verde

    • Side Dishes

    • Side Dishes

      grilled ASPARAGUS $12

      garlic scented SWISS CHARD $9

      caramelized potato GNOCCHI $9

      herbed QUINOA $9

      roasted baby CARROTS $10

      farro RISOTTO $9

      creamed CORN $10






executive chef david gutowski

dining room manager lou wilson


*These items may be served raw or undercooked, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness

Children’s Menu

    • Children Appetizers




      $8 cup $10 bowl

    • Children Entrees

    • petit FLAT IRON STEAK


      potato gnocchi & glazed carrots

    • roasted CHICKEN BREAST


      potato gnocchi & glazed carrots

    • 7 X wagyu BEEF CHEESEBURGER*


      french fries



      butter, marinara, parmesan cheese



      french fries

    • Brownie Ice Cream Sundae


      vanilla ice cream & chocolate brownie, chocolate sauce, whipped cream, cherry


Bar Beverages

    • Beer

    • coors light


      lager colorado 4.2% abv

    • trumer pils


      german style pilsner 4.5% abv

    • vail brewing company "hot mess blonde"


      blonde ale abv 5.4, ibu 20

    • alaskan "amber ale"


      amber ale abv 5.3, ibu 18

    • avery brewing "white rascal"


      witbier style white ale 5.6% abv

    • great divide "denver pale ale"


      american pale ale abv 5, ibu 40

    • river north ipa


      ipa abv 7.1, ibu 70

    • odd13 "nOOb"


      ipa abv 6.2, ibu 80

    • elevation "double ipa"


      double imperial ipa  8.3% abv, ibu 95

    • telluride "face down brown"


      brown ale abv 5.7

    • epic brewing "son of a baptist"


      coffee stout abv 8.0, ibu 60

    • clausthaler


      “classic” germany .5% abv

    • Cocktails

    • house-batched seasonal shrub


      nightly selection: choose your base spirit or enjoy as a non-alcoholic mocktail ($6.50)

    • a lemon thyme


      house infused citrus vodka, leopold orange liqueur, fresh lemon, thyme syrup, saffron bitters

    • garden & tonic


      botanical-infused bombay gin, house-batched tonic shrub, alpine herbal liqueur, cracked peppercorn medley, juniper berries

    • watermelon margarita


      jalapeño tequila, watermelon, fresh strawberries, lime, chili-salt rim

    • rocky mountain tiki


      barrel-aged rum, banana, almond, a blend of tiki liqueurs, lime, banana chips

    • roasted pineapple mojito


      house infused roasted pineapple rum, fresh mint, fresh lime, fresh pineapple, club soda

    • kentucky lullaby


      buffalo trace bourbon, amontillado sherry, peppercorn-spiced honey, fresh lemon, orange & grapefruit bitters, ginger rinse, pine ice cube

    • upper east side


      barrel-aged cocktail of four roses bourbon, espinheira ginga, rhubarb, cherry & black walnut bitters, served in an oak barrel-smoked glass

    • Dessert

    • apple currant BREAD PUDDING


      salted caramel sauce, vanilla ice cream, almond streusel

    • chocolate mousse TERRINE


      layered milk, white & dark chocolate mousse, dark chocolate ganache french macaron, caramelized marcona almond, port reduction

    • vanilla chai CRÈME BRÛLÉE


      fresh fig, spicy shortbread cookie

    • colorado peach COBBLER


      buttery biscuit, house churned vanilla bean ice cream

    • cinnamon sugar CHURRO PUFFS


      fig & goat’s milk ice cream, sourdough shortbread crumble, house-made spiced rum sauce, candied plums

    • house churned ICE CREAM


      ice cream

      vanilla, chocolate, nightly selection


      nightly selection

    • brownie ice cream SUNDAE - CHILDREN


      vanilla ice cream & chocolate brownie, chocolate sauce, whipped cream, cherry


      pastry chef kyle smothers

Wine Desserts – By The Glass