SEASONALLY CURATED, Globally-INSPIRED - BRECKENRIDGE, CO

Lobster tails lightly battered in champagne tempura, rolled in panko, and flash fried. Served with a Thai-style aioli & Cilantro.

Grilled Mexican street corn fritters with Baja-inspired remoulade & cotija cheese.

Caribbean braised pork shoulder over handmade & flash-fried sopes. Garnished with red wine pickled red onion-jicama slaw & lime crema. 

Prosciutto-wrapped melon with pomegranate reduction & mint

Crispy plantain tostones served with pepperoncini mayo & citrus microgreen salad.

Mongolian-flavored fried Chinese egg roll filled with bison, carrot, cabbage, & scallion. Served with sriracha mayo.  

Large sea scallops pan-seared over savory popcorn puree & a micro radish salad with lemon vinaigrette. 

Roasted Roma tomato pureed with summer herbs. Garnished with basil & garlic croutons.

Simmered red radish that's pureed with caramelized leeks, shallot & garlic. A bright & savory soup served with a roasted hazelnut-spinach pesto. 

House blackened grilled romaine served with a panko-fried soft-boiled egg, shaved asiago, and grilled lemon.

Thinly shaved yellow squash & zucchini ribbons tossed in creamy green goddess dressing on a bed of marinated heirloom tomato. Garnished with fried shallot.

Mixed greens, fresh strawberry, burrata cheese, torn prosciutto & candied pecans tossed in a Colorado local honey vinaigrette. 

Gem lettuce garnished with chardonnay-pickled cherry tomato, crispy bacon, goat cheese, fried tobacco onions & creamy chervil-tarragon buttermilk dressing.

Green pea, mint, arugula, radicchio and shaved parmesan with  local honey-red wine vinaigrette. 

Thai-marinated chicken drumsticks coated with cornstarch, rice flour, and deep fried. Served with cast-iron coconut-chile cornbread, orange-pickled red onion kale salad & sweet mae ploy sauce. 

Breckenridge Rum & citrus marinated grilled chicken breast over roasted summer vegetables, penne pasta, & luscious white wine-basil cream. 

Halved roasted Cornish game hen served with fried sunchokes, grilled escarole, tarragon-chicken jus & lemon compound butter. 

Grilled beef tenderloin steak served with creamy bearnaise sauce, Yukon potatoes, charred asparagus, and a small creole-style crab cake.

Ribeye steak marinated in pineapple juice, orange juice, and other Caribbean flavors served with roasted fingerlings, grilled broccolini, and a Breckenridge Rum butter sauce.   

Tandoor-marinated grilled lamb kebobs over harissa-mint toasted couscous served with grilled watermelon-red onion skewers and dried cherry butter. 

Citrus marinated grilled flank steak served with blackened shrimp, Mexican-style red beans & rice, and chimichurri sauce. 

Thinly shredded hashbrown-crusted salmon cast iron pan seared with whole grain mustard served over summer succotash, and a white wine-dill beurre blanc sauce. 

Pacific Halibut pan-seared over Persian-inspired basmati pilaf with cranberries, turmeric, & toasted almond. Served with sweet and mildly-spiced harissa-braised carrots. 

Blackened Colorado trout served over creamy black bean puree and dirty rice. Garnished with grilled mango salsa and basil compound butter. 

Grilled shitake mushroom skewers with garam masala toasted farro, baba ghanoush, and pickled watermelon radish.  

Fettucine tossed in savory cashew-cream & basil pesto sauce. Served with toasted pepitas and a microgreen salad dressed with lemon vinaigrette. 

Marinated tofu grilled and glazed with Korean BBQ sauce. Served over fried pineapple quinoa, and grilled scallion. 

House-made gnocchi sauteed and tossed in a roasted tomato Breckenridge Vodka cream sauce with grated parmesan and fresh basil. 

Chocolate torte dressed with peanut butter whiskey mousse and grated chocolate.

Mediterranean-style orange olive oil served with blueberries soaked in lemon, sweet chardonnay crema, and powdered sugar. 

Sweetened drop biscuits filled with strawberry & cheesecake mascarpone. 

Breckenridge bourbon-baked blackberries with allspice, nutmeg, and lemon. Topped with cinnamon streusel and served with vanilla ice cream. 

County fair-style funnel cake made with coconut milk batter and deep fried. Served with tangy mango lassi, toasted coconut, and cardamom whip cream for dipping. 

Hand-breaded chicken tenders marinated in buttermilk with southern spices. Fried with panko bread crumbs and served with house shells mac and cheese. 

Taco-spiced ground beef layered between corn tortillas with black beans, pico de Gallo, & monterey cheese

Homemade personal pizzas with classic marinara and your choice of toppings. Kids are welcome to jump in & make their own!