Dinner

SOUPS

 

SOUP DU JOUR

TOMATO WHITE BEAN AND HAM GF

RED CHILI WITH CHEDDAR CHEESE AND ONIONS GF

$4.75/6.50

 

STARTER SALADS 

 

CAESAR SALAD/WEDGE SALAD/U CLUB SALAD GF $8

 

ENTREE SALADS

 

SALMON * GF $14

Seared Salmon over Baby Greens tossed with Pickled Onions, Grape Tomatoes,

Goat Cheese, Cucumbers and Chimichurri Relish

AUTUMN CHOPPED SALAD  GF 11

Romaine, Bacon, Apple, Pecans, Cranberries and Feta cheese tossed with Poppy Seed Dressing

 

ENTREES

 

HALIBUT* GF $35

Pan Seared Filet with Garlic Roasted Tomatoes, Rice and Steamed Broccoli

CREEK STONE RANCH 

USDA PRIME NEW YORK STRIP* GF $45

Topped with Balsamic Sauteed Red Onions, served with Roasted Fingerling Potatoes

and Grilled Broccolini

CHICKEN MARSALA* $28

Fettuccini with Wild Mushroom Marsala Sauce

FOUR PEPPER CRUSTED SALMON*GF $28

Roasted Asparagus and a Baby Green Salad with Honey Dijon Dressing

SALMON NICOISE * GF $32

Roasted Roma Tomatoes, Green Beans, New Potatoes and Nicoise Olives

and a Dijon Mustard Cream

COLORADO LAMB CHOPS* $38

Truffle Grape Tomato Relish, Asparagus, Slow Roasted Tomato and Pearl Couscous

 

DESSERTS

TWO FRESHLY BAKED COOKIES $1.50
(The kitchen will need 15 minutes to make them so good!)

Chocolate Chip or Macadamia Nut White Chocolate

CLASSIC CRÈME BRULEE GF $7

APPLE CRISP $7
Rocky Mountain Style with Vanilla Bean Ice Cream

 

Executive Chef  Mike Hartman

*These items may be served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.