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

Hoisin BBQ Pork Spare Ribs
Sprinkled with Toasted Sesame Seeds   7

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

Calamari
Golden Fried, Marinara & Lemon Aioli Drizzle   9

Duck Egg Rolls
On Sweet and Spicy Maple Sauce   8.5

Tuna Roll Tempura
On Asian Aioli with Wasabi Drizzle   9.5

Maryland Crab Cake
Pan Seared Lump Crab Cake with Spicy Remoulade   10

Crab Chili Relleno
Roasted Poblano Chili stuffed with Lump Blue Crab & Monterey Jack, pan fried, over Chipotle Chili Tomato Sauce   11

Mussels Provencale
PEI Mussels steamed in White Wine Garlic Broth with Sundried Tomatoes & Capers   9

FROM THE GARDEN

Seafood Caesar
With Grilled Shrimp, Crabmeat & Lobster   12

Roasted Chicken Cobb
With Avocado, Bacon Bits, Hard Boiled Egg, Gorgonzola & Balsamic Vinaigrette   12

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

PAN ROASTED SOUPS

Shrimp Bisque with Sherry   5 cup   9.5 bowl
Lobster Bisque with Crouton   5.5 cup   10.5 bowl
Shrimp & Andouille Sausage Gumbo  5.5 cup   10.5 bowl

FROM THE GRILL & OVEN

Filet Mignon
Our Signature Filet on Port Wine Demi Glace with Mushroom Ragout topped with Maytag Blue Cheese Crumbles over Garlic Mashers   33

Exotic Mixed Grill
New Zealand Red Deer Loin on Blackberry Chocolate Demi, Colorado Ostrich Filet on Pomegranate Black Pepper Sauce & Colorado Lamb Rib Chop dusted with Moroccan Garam Masala on Red Wine Jus with Potato Croquette   35

12 oz. Terry Bison Ranch Buffalo Strip Steak
With Sundried Cherry Demi Glace and Twice Baked Potato with Mascarpone Cheese   34

Chipotle Pork Tenderloin
Topped with Frizzled Tabasco Onion Rings over Garlic Mashers  19

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
With Housemade Fries   31

Colorado Rack of Lamb
Double-boned Chops dusted with Moroccan Garam Masala on Red Wine Lamb Jus with Potato Croquette   36

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

Potato Crusted North Atlantic Salmon
Over Colorful Edamame Relish with Applewood Smoked Bacon & Corn on Sweet Pea Coulis   28

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   25

Colorado Ostrich Filet
On Pomegranate Black Pepper Sauce with Panko Crusted Potato Croquette   26

Herbs of Provence Half Roasted Chicken
Seasoned with Garlic, Rosemary & Cracked Red & Black Pepper on Marsala Demi Glace with Roasted Yukon Gold Potatoes  17

NOODLES, RICE & VEGETARIAN

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

New Zealand Clams Arrabiatta
A Bistro favorite - Over Linguini with Spicy Tomato 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
Jumbo Shrimp pan seared with Jalapeno, Corn, Roasted Garlic & Serrano Ham, flamed with Tequila over Creamy Poblano Polenta   20

ENJOY A SAMPLING OF OUR SENSUAL VALENTINE'S 2010 MENU: