Menu
First Course
Blue Cornbread
wojapi, pueblo chile, honey, crema
Jalapeno Poppers
cream cheese, cumin, jalapeno syrup, pickled red onion
Grilled Prawns
GF | polenta, chives, mixed bell peppers, colorado sauce, hatch chili cheddar
Heirloom Salad
GF | strawberry, burrata, baby arugula, shallot, white balsamic, mint
Spring Pea Gnocchi
basil, pea tendrils, preserved lemon, parisian carrot
Second Course
Pistachio Crusted Lamb *
dijon, asparagus puree, cherry
Roasted Cauliflower Bisque
GF | leek, microvora lions mane mushroom, sage
Duck Green Chili
GF | potatoes, tomato, pueblo chiles, cotija
Charred Octopus
GF | vanilla mango coulis, creme friache, chipotle aioli, squid ink tortilla
Seared Pork Belly
GF | savory butterscotch, parsnip puree, beet and orange salad
Green Chile Tamale
GF | red pepper chimichurri, asadero, bruleed onion broth, spiced popcorn
Third Course
Grilled Ribeye*
GF | hash browns, swiss chard pesto, poached egg, pickled chard stem
Bone in Pork Chop*
grilled onion and peaches, distillery 291 colorado bourbon whiskey sauce, amaranth grain, sorrels
Confit Duck Leg
GF | foie gras, cherry marmalade, chayote squash, potato pave
Skuna Bay Salmon*
barley, garlic and shallot cream, salmon roe, spinach, chive crepe
Mojo Verde Chicken Breast
GF | chile amarillo banana sauce, grilled pineapple, rice
Softrito Papparedelle
caramelized patty pan squash, microvora mushrooms, chile thread, queso fresco
Fourth Course
Mascarpone Cheesecake
chocolate caramel sauce, fresh raspberries, raspberry gel, toasted milk solids
Chocolate Brushed Kataifi
cherry ice cream, bark chocolate, cherry sponge cake
Lemon and Honey Panna Cotta
thyme sponge, honey combe tuile, lemon thyme gel, bee pollen
Red Velvet Entrement
red velvet mirror glaze, whipped cream cheese, dark chocolate tuile
gluten and dairy free desserts available upon request
Our Cuisine
Our menu is continuously influenced by Four main providers who supply our ingredients; the hunter, the gatherer, the fisherman, and the farmer. These people are truly the beginning of every dish we imagine as the seasons change. Our menu changes seasonally to showcase fresh, locally sourced ingredients from Colorado. Enjoy our cuisine as a four-course meal or à la carte.
Happy Hour
Tuesday - Sunday 3:00 PM - 5:00 PM
$2.50 each
Oysters*
$2.50 each
$10
Mini Charcuterie Board
chefs selection of cured meats, cheeses, pickled vegetables and crackers
$10
$8
Heirloom Salad
strawberry, burrata, shallot, white balsamic vinaigrette
$8
$2.50 each
Jalapeno Poppers
toasted cumin, cream cheese, roasted jalapeños, pickled onion
$2.50 each
$6
Blue Cornbread
wojapi jam, pueblo green chiles, crema, honey
$6
$7
Cheese Curds
tempura batter, buffalo ranch
$7
$8
Duck Green Chile
confit duck, pueblo chile, tomato, cotija cheese
$8
$10
Duck Green Chile Poutine
handcut fries, cheese curds, confit duck green chile, pickled jalapeños
$10
$12
Bacon Jam Burger*
housemade bacon jam, cheddar cheese, herb aioli, pickles, served with fries
$12
$9
Seared Pork Belly
savory butterscotch, parsnip puree, dressed beet and orange salad
$9
$8
Red Velvet Entremet
red velvet mirror glaze, whipped cream cheese, dark chocolate tuile
$8
Cocktails
$10
$10
Digestivo or Apertivo
brown butter fat washed springs 44 gin, cynar 30, sage simple syrup, lemon juice
From the Elixer to the Liqueur
green chartruese, aperol, chloe prosecco
All Roads Lead to Paciano
rosalina mezcal, ancho reyes chile verde, red bell pepper cordial, campari
Art de Vivre
mi campo tequila blanco, honeydew cordial, coco lopez, melon apertif, lime juice
Pick-me-up
jeffersons rye, green apple and jalapeno shrub, cynar 30, fernet branca, angostura bitters
Queen Anne's Lace
“carrot cake” Sprigns 44 vodka, carrot demerara, heavy cream, egg white, ginger beer
Unapologetic Intensity
291 colorado bourbon, fernet vallet strawberry syrup, tempus fuget, angostura bitters
Art and Design
291 fresh, green chartreuse, ume plum liqueur, lemon juice, egg whites, simple syrup
Wine
$7
House Wines
$7
Beer
$5
Local Draft Beers
ask for rotating selection
$5
We have an extensive wine and drink menu. Feel free to ask your server or bartender for more information.
Cocktails
Digestivo or Apertivo
brown butter fat washed springs's 44 gin, cynar 30, sage simple syrup, lemon juice
From the Elixir to the Liquor
green chartreuse, aperol, chloe prosecco
All Roads Take You to Paciano
rosalina mezcal, ancho reyes chile liqueur, red bell pepper cordial, campari
Art De Vivre
mi campo tequila blanco, honeydew cordial, coco lopez, melon aperitif, lime juice
Pick-Me-Up
jefferson's rye, green apple and jalapeño shrub, cynar 30, fernet branca, angostura bitters
Queen Anne's Lace*
"carrot cake" springs 44 vodka, carrot demerara, heavy cream, egg white, ginger beer
Unapologetic Intensity
291 colorado bourbon, fernet vallet strawberry syrup, tempus fuget, angostura bitters
Art and Design*
291 fresh, green chartreuse, ume plum liqueur, simple syrup , lemon juice, egg whites
Slopes of Puy Mary
laphroiag 10 year scotch, magdala orange liqueur, amaretto, briquette banana liqueur, salers apéritif
Four Venti
malfy blood orange gin we aged in a distillery 291 barrel for 400 days, amaro nonino, amaro montenegro, orange bitters
(four venti available until our barrel runs out)
Flights
Colorado Whiskey
4 whiskey's from a rotating selction of colorado whiskey
Distillery 291
4 whiskeys from our favorite distillery out of Colorado Springs