STARTERS

Oysters on the Half Shell
½ dozen  10 full dozen  19

Shrimp Cocktail
With Housemade Cocktail Sauce   10

Macaroni & Cheese with Maine Lobster
With Mascarpone & Vermont Sharp White Cheddar with White Truffle Oil Drizzle  12

Ahi Tuna Poke
Sushi Grade Ahi marinated in Sesame Oil, Soy & Vietnamese Chili on Avocado Tower, Wonton Crisps, Wasabi & Pickled Ginger   12

Carpaccio of Smoked Buffalo
On Peppercorn Dijon with Capers, Asiago Curles & Toast Rounds   10

Baked Brie
In Phyllo with Raspberry Jam, Port Wine Syrup, Crackers   9.5

Calamari
Golden Fried, Marinara & Lemon Aioli Drizzle   10

Duck Egg Rolls
On Sweet and Spicy Maple Sauce   9

Tuna Roll Tempura
On Asian Aioli with Wasabi Drizzle   9.5

Maryland Lump Crab Cake
Pan Seared on Sweet Corn Sauce with Jalapeno Corn Tartar Sauce   12

Crab Chili Relleno
Roasted Poblano Chili stuffed with Lump Blue Crab & Monterey Jack, pan fried, over Chipotle Chili Tomato Sauce   12

Mussels Provencale
PEI Mussels steamed in White Wine Garlic Broth with Sundried Tomatoes & Capers   10

FROM THE GARDEN

Seafood Caesar
With Grilled Shrimp, Lump Crabmeat & Lobster   12.5

Roasted Colorado Free Range Chicken Cobb
With Avocado, Bacon Bits, Hard Boiled Egg, Gorgonzola & Balsamic Vinaigrette   12.5

Spicy Thai Rice Noodles with Grilled Bistro Steak
Noodles dressed in Sesame Vinaigrette with Cucumbers, Carrots, Red Bell Peppers & Napa Cabbage over Greens  16.5

Deluxe Wedge Salad
Iceberge Lettuce Wedge, Hearts of Palm, Maytag Blue Cheese, Dried Cranberries, Pumpkin Seeds, Applewood Smoked Bacon, Tomatoes & Balsamic Vinaigrette   7

Arugula Salad with Tempura Artichoke Hearts
Toasted Pine Nuts, Tomatoes, Parmesan Crisp & Roasted Garlic Vinaigrette   4.5

PAN ROASTED SOUPS

Shrimp Bisque with Sherry   5 cup   9.5 bowl
Lobster Bisque with Crouton   5.5 cup   10.5 bowl
Corn & Crab Chowder  5 cup   9.5 bowl

FROM THE GRILL & OVEN

Filet Mignon
Our Signature Filet on Port Wine Demi Glace with Mushrooms and Maytag Blue Cheese Crumbles over Garlic Mashers   33

Mixed Grill
New Zealand Red Deer Loin on Blackberry Reduction,  Petite Filet with Port Wine Demi & Colorado Lamb Rib Chop crusted with Dijon, Asiago & Panko Crumbs on Red Wine Lamb Jus with Potato Croquette   38

Chipotle Pork Tenderloin
Topped with Frizzled Tabasco Onion Rings over Garlic Mashers  19.5

Lamb Shank
A hearty bone-in Shank braised in Merlot with Root Vegetables, Thyme & Rosemary topped with Olive Tapenade over Yukon Gold Potatoes   25

16 oz. Bone-in Rib Eye
Seasoned, grilled & well marbled for flavor
With Housemade Fries   31

Colorado Rack of Lamb
Double-boned Chops crusted with Dijon, Asiago & Panko Crumbs with Lamb Jus & Potato Croquette  38

Tournedos of Beef Au Poivre
Five Peppercorn Crusted Filet, flamed with Brandy, finished with Green Peppercorns & Cream over Garlic Mashers   33

FROM THE SEA

Pan-Asian Inspired Ahi Tuna
Dusted with Five Spice Powder & Ginger with Yakitori Glaze over Shrimp Fried rice with Shrimp Dumplings   29

Chilean Sea Bass with Pine Nuts & Basil Crust
Over Lobster Cream Sauce with Garlic Mashers   28

Bouillabaisse
Stocked with Fresh Fish, Lobster, Clams & Mussels in Tomato Saffron Broth garnished with Red Pepper Coulis Croutons, Lemon Aioli Drizzle  26

POULTRY

Duck Trilogy
Confit of Duck Leg & Muscovy Duck Breast on Grand Marnier & Raspberry Demi with Duck Egg Roll & Garlic Mashers   26

Colorado Free Range Chicken Provencale
Half Chicken Roasted with Herbs of Provence on Marsala Sherry Wine Sauce over Roasted Potatoes  18

NOODLES, GRAINS & VEGETARIAN

Penne Pasta Gorgonzola with Candied Pecans
Tossed with Sun Dried Tomatoes & Exotic Mushrooms in Creamy Gorgonzola Sauce   18

New Zealand Clams Jay's Way
Baby Clams sauteed with Serrano Peppers, Garlic, Pancetta, White Wine & Butter with Red Pepper Flakes over Linguini   18

Shrimp & "Grits"
Pan Seared Shrimp with Jalapeno, Corn, Roasted Garlic & Serrano Ham, flamed with Tequila over Creamy Poblano Polenta "Grits"  20

Seafood Raviolis on Tomato Cognac Sauce
Stuffed with Shrimp, Lump Crab, Lobster & Ricotta   24

Mushroom Quinoa (Keen-wa) Risotto
Tossed with Portobello Mushrooms, Peas, Red Bell Peppers, Roasted Garlic & Wilted Spinach  18