SMALL PLATES

Beef Bruschetta $12
Seasoned and grilled beef tenderloin with water buffalo mozzarella, tender artichoke hearts, fresh basil confetti, red and yellow tomatoes, scallions, Asiago and Saba

Baked Green Chile Macaroni and Cheese $9
Pueblo green chilies, roast red pepper, sharp cheddar and pepper jack cheese, shallots and elbow macaroni with buttered bread crumb topping

Artichoke and Spinach Cassoulet $10
French bread and Brie cheese baked with spinach leaves and artichoke hearts finished with roasted red pepper sauce and pumpkin pesto

Artisan Cheese Palette $15
Fine domestic and imported cheeses with a variety of fruits, nuts and water crackers

Maple Bison au Poivre $14
Colorado Bison sautéed with five peppercorn medley and flashed with cognac, demiglace, cream and a kiss of maple syrup. Served with grilled Crimini mushrooms, mustard aioli and sage pesto

Neptune’s Cocktail $15
Maine lobster, scallops, shrimp and blue crab folded with capers, carrot, parsley and celery, spiked with minced Fresno chilies, lemon juice and crushed peppercorn medley

Cubist Cashew Crab $16
Creamy wasabi honey, zesty strawberry horseradish, and balsamic reduction

Macadamia Halibut $13
Deepwater Alaskan halibut fillet crusted with crushed macadamias and peppercorns bedded on gingered risotto and sauced with orange - rosemary crème


ENTREES

Cranberry-Orange Pepperduck with Wild Rice Fritter $21
Basted with five peppercorn orange sauce and drizzled wildberry-port reduction

Redmesa Barbequed Lamb Shank $26
Colorado lamb braised with onions, carrots and celery, grill caramelized with Redmesa mole barbeque sauce, served with red chile crepes and roast red pepper polenta

Sicilian Chicken Linguini $19
Braised with Greek olives, vine ripened tomatoes, fresh tarragon and basil, crushed garlic, olive oil and a splash of Chablis, tossed with pasta and topped with Parmesan cheese

Tart Cherry Red Deer $27
Seared smoked herb and oil rubbed venison tenderloin with brandied sun-dried cherry sauce, sautéed black mushrooms with peppers and mountain mushroom risotto

Warehouse Filet Oskar $29
Seared beef tenderloin with lemon pepper asparagus, blue crab and Béarnaise sauce

Hazelnut Colorado Bass $25
Alamosa freshwater striped bass fillet crusted with crushed hazelnuts sautéed with lemon zest and capers, served with herbed brown butter linguini

Five Peppercorn Crusted Ribeye $26
With garlic infused Yukon gold mashed potatoes and roast onion jus

Orange Chipotle Pork $20
Cider and salsa marinated chop grillbasted with orange chipotle sauce served with fried yellow tomatoes, snap peas and cheddar polenta

Iron Blackened Salmon $21
Seared fillet of Atlantic salmon with sautéed asparagus, dilled carrots and red onion - orange confit

Vegetus Pesto Linguini $15
Forest mushrooms, mixed olives, red and yellow tomatoes, fresh basil, tarragon and garlic tossed with pasta, olive oil and white wine, topped with sage pesto, Parmesan and pinion nuts

Sea Scallop Sauté $24
With fresh ground pepper, onions, straw mushrooms and roasted red and yellow peppers, deglazed with Chablis, lemon, cream and parmesan and spooned onto egg linguini


Add a side of Sautéed Mushrooms or Fried Onions to any entrée $3


Lawrence Johnson - Proprietor and Executive Chef
Sara Hulsey - Chef de Cuisine

A 20% service charge shall be added to parties of six or more