Appetizers
Pan seared lump crab cakes with chipolte aioli
Grilled chicken and peanut lettuce wraps with
bibb lettuce and orange chili dipping sauce
Marinated Ahi tuna served sashimi style with
plum sauce and Japanese bbq sauce,
served with crispy wontons, pickled ginger and wasabi
Smoked salmon on dill onion pancake with
horse radish cream
Entrées
All natural Colorado Beef Tenderloin with ancho chili butter
Grilled 14oz New York Steaks with smoked tomato butter
Pan seared smoked duck breast with
balsamic an red cherry glaze
Pecan crusted ruby red rocky mountain trout with
frangelico glaze
Potato crusted line caught Seabass with chipolte vinaigrette
Wild mushroom and goat cheese seared polenta rounds
Chef Tab’s potato cakes
Fresh steamed baby carrots and grilled asparagus
Mixed greens with red pears, gorgonzola,
candied walnuts and balsamic
Watermelon salad with arugula, pinenuts, feta and parsley
Desserts
Double chocolate torte with fresh berries
Fresh baked country fruit pies with vanilla bean sauce
Really raspberry tart with fresh mint
