*Dishes are easily altered for allergies, intolerances, and preferences.
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.
*Dishes are easily altered for allergies, intolerances, and preferences.
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.
*Dishes are easily altered for allergies, intolerances, and preferences.
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.
*Dishes are easily altered for allergies, intolerances, and preferences.
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.
*Dishes are easily altered for allergies, intolerances, and preferences.
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.
*Dishes are easily altered for allergies, intolerances, and preferences.
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.
*Dishes are easily altered for allergies, intolerances, and preferences.
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.
*Dishes are easily altered for allergies, intolerances, and preferences.
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.
*Dishes are easily altered for allergies, intolerances, and preferences.
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!
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