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Eat

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—  Smaller plates  —

 

—  Colorado Lamb Tartare*  —
Castlevetrano, romenesco tapenade, mint,soft boiled quail egg
$13

—  Seven Green Salad  —
lemon vinaigrette
$9

—   Frisée Salad  —
crispy poached egg, wild mushroom vinaigrette, pickled shallots
$14

— Grilled Octopus  —
molasses glaze, pomegranate, blood orange, fig, sweet potato croquettes
$15

— Marrow Bone  —
Fennel & Onion Jam
$8

— Baked Pancetta  —
spaghetti squash, roasted cipollini onions, persimmon
$15

 

—  entrée  —

Our menus are highly seasonal and subject to change, some items may not be available every evening .

 

—  Pear & Butternut Squash Pave  —
brussels sprouts, pumpkin seeds, apple cider emulsion
$23

—  Cioppino  —
corvina, snow crab, mussels, cockles, cranberry-tomato broth, vermouth
$30

—  Verlasso Salmon  —
golden beets, braised baby fennel, mandarins, walnuts, citrus beurre blanc
$26

—  Smoked Chestnut Tortellini  —
salt baked celery root, sweet and sour dates
$24

—  Chicken Ballotine  —
carrot sriracha puree,cauliflower, peas, green herb curry
$27

—  Lamb  —
butchers cut, rutabaga mustardo, kumquat, cabbage rolled braised lamb
$26

 

—  the Butcher  —

 

—  Dry-Aged New York Strip*  —
22 oz bone-in, sauce bordelaise or béarnaise-choice of side
$59

—  Bavette Steak  —
8 oz, sauce bordelaise or béarnaise-choice of side
$32

—  Colorado Pork Chop*  —
14 oz bone-in, Chipotle marinade-choice of side
$32

—  Hudson Valley Duck Breast*  —
24oz. bone in, 21 day dry aged, choice of  side/sides
$30/50

—  Ribeye*  —
24 oz bone-in, sauce bordelaise or béarnaise-choice of side
$80

—  Sides  —

—  Crispy Rosemary Potatoes  —
$8

— Maple Glazed Carrots   —
$8

—   Swiss Chard Gratin  —
$8

—  Charred Brocollini  —
$8

—  French Fries  —
$8

*There is a risk associated with consuming raw or undercooked meats, poultry, seafood, shellfish or eggs. This may increase your risk of food born illness. If you have a chronic illness, your are at the greatest risk of illness from raw or undercooked protein. If unsure of your risk, consult your physician. *These items are cooked to order and may be served raw or undercooked. Guests concerned with food allergies must be aware of the risk. Please inform your server if you have any food allergies or dietary concerns.

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—  Dessert  —

 

Handmade daily, exclusively in-house

— Fig & Honey Cotta —
sherry wine consomme, chantilly
$8

—  Chocolate Ellie (GF)  —
flourless chocolate, seasonal berries
$8

—  Raspberry - Rhubarb Cheese Cake—
salted caramel, grand marnier tuile
$8

—  The C&G Sticky Toffee Pudding  —
burbon ice cream & toffee sauce
$8

—  Ice Cream Scoop—
House made Chef selection
$3

—  Sorbet Scoop—
House made Chef selection
$3

—  Seasonal Ice Cream Flight—
House made Chef selection
$9

—  Seasonal Sorbet Flight—
House made Chef selection
$9