Dinner

 

Chilled Cucumber Soup 12

dill, crème fraiche

 

Caesar Salad 12

 MGF romaine lettuce, house made croutons, parmesan crisp

 

Terrace Salad 14

MGF mixed greens, fresh berries, candied nuts, goat cheese and raspberry vinaigrette

 

 Heirloom Tomato Salad 14

mixed greens, heirloom tomatoes, niçoise olives, gruyère cheese, capers, cucumber dressing

 

Smoked Atlantic Salmon 16

baby arugula, cherry tomato, crème fraiche, crostini

 

* 1oz Kolikof Russian Ossetra Caviar 100

gaufrette potatoes, crème fraiche, chives

 

Foie Gras 40

chanterelle mushroom, pearl onion, gaufrette potato, Port wine reduction

 


Housemade Tagliatelle Pasta 17/34

traditional Bolognese sauce, shaved Parmigiano-Reggiano

 

Housemade Lobster Ravioli 46

foie gras, saffron lobster cream, lobster tail

 

Grilled Local Swordfish 42

vegetable rice pilaf, haricot vert, lemon caper sauce

 

Halibut 48

 butternut squash risotto, asparagus, saffron lemon beurre blanc

 

*Eye of Ribeye 55

roasted garlic twice baked potato, broccolini, bérnaise sauce

 

*Colorado Lamb Chops 56

rösti potatoes, English pea puree


 

Executive chef

Adam Brown

 

 

 Additional vegan and vegetarian options available upon request

* There is an increased risk of illness due to eating undercooked or raw animal foods.