• Snacks

    • house made manchego & truffle TATER TOTS


      roasted garlic aioli

    • house made RICOTTA


      paonia cherry mostarda, 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



      coconut yogurt bavarois, macadamia crumble,

    • 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, palisade cherry mostarda, 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

    • ska "blonde"


      blonde ale abv 5 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

    • ballast point "manta ray"


      double imperial ipa  8.5% abv, ibu 70

    • 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

    • melon-tamarindo margarita


      house jalapeno tequila, fresh melon shrub, tamarind-chile agave, lime juice, basil, lime salt rim

    • distrito federal


      barrel-aged cocktail of tequila, mezcal, herbal italian vermouth, chocolate & orange bitters, burnt orange peel, served in an oak-barrel smoked glass

    • 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

    • marbled chocolate BREAD PUDDING


      liquid cheesecake, vanilla anglaise, cocoa nib crumble, vanilla bean ice cream

    • flourless CHOCOLATE CAKE


      salted milk jam, local goats milk ice cream

    • grand marnier CRÈME BRÛLÉE


      pine nut granola, palisade cherry compote

    • local rhubarb & strawberry COBBLER


      buttery biscuit, house churned vanilla bean ice cream

    • greek DONUT PUFFS


      -dips: brownie batter, vanilla anglaise, orange-caramel

    • 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 jes anderson

Wine Desserts – By The Glass