Dinner Entrées

San Luis Striped Bass
Colorado farm raised Striped Bass braised in white wine, Annisette, Olive Oil, and Parsley. Served with slivered Fennel, Baby Potatoes, Tomato, Golden Saffron,Onions, Garlic and finished with Feta.  21.50

Rice Noodles with Spicy Tofu
A chilled Salad of Carrots, Snow Peas, Scallions, Red Cabbage, Cucumber, and Red Bell Pepper tossed with Rice Noodles, Tamari and Spicy Sesame Oil topped with Sesame Tofu, Ginger, Garlic and finished with Asian Radish Shoots and Curried Peanuts. 12.00
Sub Shrimp for Tofu  add 2.50

Mac 'n Cheese
Penne Pasta baked with three cheeses (White Cheddar, Asiago and Gruyere) and whole Cream topped with fresh bread Crumbs, Parsley and Pecorino Romano.  10.50
Additions: Shrimp, Chicken, diced Tomatoes, carmelized Onions, jalapenos, green chilis, extra cheese. (prices vary)

Chermoula Chicken
Red Bird All Natural Chicken marinated in a Chermoula of Smoked Paprika, Lemon, Cilantro and Parsley grilled and served with a traditional East Indian Chick Pea Curry of fragrant Indian Spices and Tomatoes and braised Greens. Topped with Raita and Lemon Zest.  19.00

Pasta Gremolatta
Linguini sauteed with Cherry Tomatoes, Red Onion, and Zuchinni and Olive Oil then tossed in a Gremolotta of Capers and Parsley finished with Asiago .14.50
Add Red Bird Chicken 5.00

Pozole Verde
Our vegetarian version of a traditional Mexican stew includes Onion, roasted Tomatillos, Green Chilis, roasted Red Bell Peppers, Cumin, Black Beans, and white Hominy. Garnished with Avocado, grilled Sweet Potato Wedges, Sour Cream, Lime, Cilantro and Blue Corn Crisps.  14.00

To our customers, please note there is an 18% gratuity included for parties of 5 or more. There is a 20% gratuity included for parties of 5 or more with separate checks.