Tabernash, CO

Menu

• Hors d’Oeuvre:
  • Veal Sweetbread Saltimbocca with Cauliflower Mousse, Duck Prosciutto, and Sage Brown Butter
  • Foie Gras Torchon with Pickled Colorado Tart Cherries, Hazelnuts, and Nutella  
  • Seared Sea Scallops with Soppressata, Dried Cherry Tomatoes, and Colorado Porcini Soubise 
  • Fluke Crudo with Pickled Yams, Honeycrisp Apples, and Orange–Mole Vinaigrette
  • Olive Oil Crostini with Preserved Tomato Jam, Black Pepper, Goat Cheese Mousse, and Crispy Garlic
  • House-Cured 90-Day Pancetta with Persimmon Marmalade, Housemade Stracchino Cheese, and Coriander Crackers
  • The Rose Bowl > Entrance Punch with Rosé Wine
  • Absinthe–Minded Mountaineer Cocktails
  • #ILoveMyLife Cocktails
  • The Barrel-Aged Bekken Cocktails
  • Inamra Initram > Italian-Influenced Martinis
  • Maroon Bells Cocktails
• Dinner
  • Citrus-Cured Steelhead Trout with Fruition Farms Sheep's Milk Yogurt, Roasted Baby Beets, and Red Quinoa–Pistachio Granola
  • Colorado Buffalo Tartare with Quail Egg, Rye Toast, and Caviar
  • Roasted Root Vegetable Salad with MouCo Cheese Company ColoRouge Cheese Brûlée, Pomegranate, Watercress, and Spiced Vinaigrette
  • Chestnut Rigatoni with Duck Confit, Celery Root, Prunes, and Red Russian Kale
  • Roasted and Confited Pheasant with Kabocha Squash, Apples, Brussels Sprout Leaves, and Pickled Mustard Seeds
  • Devil’s Thumb Ranch Wagyu Strip Loin with House-Cured Wagyu Bresaola, Pine Nuts, Currants, Black Trumpet Mushrooms, and Cipollini 
  • Valrhona 72-Percent Chocolate Torte with Almond Nougatine, Five-Spiced Sekel Pear, and Barbarossa Reduction
  • A selection of fine wines generously provided by De Leuze Family ZD Wines will be served with this dinner.