Sample Evening Menu
Starters
Roasted Beet Salad with endive leaves, feta cheese, lemon vinaigrette.
Butternut Squash Soup with apple salsa.
4UR Salad with mixed greens, cranberries, honey pecans, cornbread croutons, balsamic vinaigrette.
Entrées
Seared Diver Scallops with hominy, charred sweet corn, tomato-jalapéno broth, pineapple pico.
Grilled Rack of Colorado Lamb with goat cheese polenta, wilted greens, lemon-rosemary jus.
House Smoked Tenderloin of Beef with potato purée, petite green beans, red wine demi-glace.
Pan-Roasted Breast of Chicken with toasted quinoa, roasted peppers, zucchini, golden raisins, preserved lemon jus.
Artichoke Cannelloni with artichoke hearts, goat cheese, truffle béchamel, parmesan.
Desserts
Chocolate-Chile Gateau with white chocolate ice cream, raspberry coulis.
Banana-Ginger Spring Roll with salted caramel dipping sauce, roasted banana ice cream.
Housemade Sorbet selection.
Ice Cream vanilla, chocolate, coffee, mint chocolate chip, strawberry or rainbow sherbet.