Seasonally Curated, Breck Inspired - summer menu

Pan-seared crab cakes served over a coconut and lemongrass broth with cilantro & green onion

Prosciutto, soppressata salami, roasted garlic, toasted crostini, citrus marinated kalamata olives, aged manchego, point reyes bleu cheese, pomodoro tomatoes, bosc pear, and balsamic reduction

Lightly tempura fried cauliflower tossed in a sweet & smoky mustard bbq sauce with a purple cabbage, carrot, and green apple white vinegar slaw

House flatbread with homemade ricotta cheese, green pea, roasted cherry tomato, grilled asparagus, balsamic reduction, fresh basil and fresh mint

Crab filled southern-style hushpuppies served with a fried caper & dill remoulade sauce

Grilled romaine, crispy prosciutto, half-dried tomatoes, goat cheese, and fried tobacco onions tossed in a buttermilk vinaigrette

Mixed greens tossed with blackened shrimp, papaya, avocado, pickled red onion, cilantro, cotija cheese, and blistered orange & mint vinaigrette

Arugula, radicchio, roasted fingerlings, crispy applewood bacon, shaved asiago, and balsamic reduction tossed in a warm brown mustard & bacon fat vinaigrette

Lacinato kale tossed in a creamy dijon & pecorino dressing with  caramelized apple and gruyere crisps

Caramelized onions & roasted tomatoes blended into a creamy bisque. Served with crispy parmesan straws (GF available)

A creamy & savory soup served with croissant & bacon crumble

Red radishes braised with leeks, shallots, and onions served with a toasted walnut spinach pesto 

Cauliflower florets braised in a coconut curry bisque served with a cucumber & pickled shallot relish 

House-made gnocchi tossed with lobster, green pea, garlic, basil, green onion, crispy prosciutto, and a chardonnay cream sauce

Blackened local rainbow trout over creamy elote salad, Carolina rice, and horseradish sauce

Crispy crusted halibut served over a grilled squash & farro salad with  celery root puree & brown butter

Cast-Iron seared beef tenderloin steaks over a creamy bleu cheese Yukon potatoes, grilled asparagus, and luscious Breckenridge bourbon cream sauce

Greek yogurt & citrus marinated grilled lamb chops over toasted almond couscous, roasted leek, and torched mint & harissa  butter

Braised short ribs marinated in Moroccan spices. Served with creamy parmesan polenta and braised harissa carrots. 

Coffee & chile blackened duck breast over creamy parsnip puree, roasted fingerlings, and blueberry demi-glace

French-inspired & herb-stuffed cornish hen over chive & leek potato cake, charred brussel sprouts, lemon relish, and aromatic jus

Locally raised chicken breast marinated and seared over creamy homestyle Yukon mash potatoes, roasted artichoke,  half-dried tomatoes, goat cheese, & pomegranate reduction

Pan-toasted tofu finished with soy & chile glaze, pineapple fried quinoa,  grilled scallion, blistered green beans, and toasted sesame

Cinnamon, cumin, cardamom, and paprika grilled cauliflower over sweet potato gnocchi, grilled broccolini, & smoky vegan butter.

Grilled & marinated portobello with vegan pesto & savory cashew cream. Tossed with  fettucine & toasted pepitas

Served with vanilla ice cream

Silky & luscious custard baked with white chocolate ganache and strawberry