Denver’s Nordic Style

Menu

• Hors d’Oeuvre
  • Cauliflower Soup with Dill Pistou
  • Hudson Valley Foie Gras with Cloudberries, Pickled Mushrooms, Birch-Smoked Icelandic Sea Salt, and Rieska Bread
  • Steelhead Trout Raaka with Apples, Fennel, Shallots, Horseradish Snow, Whitefish Roe, and Rye
  • Enrico Serafino Gavi di Gavi 2013
  • Carod Frères Tradition Clairette de Die NV
  • Sineann Grüner Veltliner 2013
• Dinner
  • Beets Three Ways > Roasted, Pickled, and Raw Beets with Citronette Greens, Burrata, Herbs, and Orange Gastrique
  • Domaine Cheysson Chiroubles 2012
  • Sweet Crab–Goat Cheese Tartine with Tender Belly Bacon, Celery, Apple, Curry-Pickled Cauliflower, Vanilla Vinaigrette, and Almonds
  • Oregon Wine Co. Kings Ridge Pinot Gris 2013
  • Grilled Lake Superior Whitefish with Spruce-Infused Carrot Purée, Brussels Sprouts, Havarti Dumplings, Egg Beurre Blanc, and Maple–Malt Gastrique
  • Josmeyer Le Dragon Riesling 2009
  • Pan-Seared Muscovy Duck Breast with Root Vegetable–Horseradish Gratin, Duck Fat–Seared Kale, Lingonberry Demi-Glace, and Walnut Streusel
  • Domaine le Sang des Cailloux Cuvée de Lopy Vacqueyras 2007
  • Flavors of Winter Gløgg > Spiced Cheesecake with Gløgg Ice Pop, Gingersnap Crumble, Orange Chips, Almond Florentine, and Gløgg Reduction 
  • Bodegas Dios Baco Baco de Elite Oloroso Sherry NV