Appetizers

Ginger and Beet Gravlax with Creme Fraiche on a Sourdough Cracker

Sharp Cheddar Gougers filled with Grilled Grape Mostarda

Spring Crudites with Hand Pounded Aioli

Main

Scallop and Asparagus En Croute on a Sweet Pea Puree, Ginger Glazed Carrots, Beet Beurre Blanc, and Fried Prosciutto 

Dessert

Rhubarb Cardomom Panna Cotta with Pickled Rhubarb and Mint

First Course

Summer Squash Carpaccio with Fermented Colorado Cherries, Homemade Stracciatella, Toasted Pinon, and Colorado Red Wheat Sourdough 

Paired with Moulin de Gassac Guilhem 2024

Second Course

Grilled Palisade Peach and Poblano Gazpacho with Nasturtium oil

Paired with Meinklang Prosa 2023

Third Course

Rabbit and Smoked Tomato Terrine on Fresh Corn Polenta, Tomato rabbit Jus, Fermented Sungold Tomato Salad, and Crispy Oyster Mushrooms

Paired with Cote de Nuits-Villages La Croix Violette 2023

Fourth Course

Stewed Colorado Plums, High Desert Honey Ice Cream, Rye Shortbread, and Miso Powder  

Paired with Luigi Giusti Visciola 2023

Appetizers

Bacon Wrapped Dates with Chevre Stuffing

Poached Shrimp with Cocktail Sauce

Second Course

Smoked Red Pepper and Tomato Bisque with German Black Bread, Compound Butter, and Beet "Blood" Gastrique

Main Course

Boneless Prime Rib, Roasted Purple Potatoes, Black Garlic Green Beans, Aus Jus, and Fresh Horseradish

Dessert

Coconut Carrot Cake with Creme Fraiche Frosting and Toasted Almonds