Tabernash, CO

Menu

• Hors d’Oeuvre
  • Fruition Farms Sheepskyr Sorbet with Foie Gras, Preserved Mission Figs, and Poppy Seed Crumble
  • Assorted Old Major Charcuterie
  • Colorado Lamb Koftas with Merguez, Minted Potatoes, Cardamom Yogurt, and Red Fresno Chile Zhoug
  • Salmon Tartare with Green Bean Salad and Soy–Sesame Dressing
  • Emmer Wheat–Rice Salads with Blu di Bufala Cheese and Acorn Squash
  • Wagyu Beef Tongue Pastrami with Sour Chard and Pumpernickel
• Dinner
  • Braised Spanish Octopus with Palisade Apples, Pickled Fennel, Marcona Almonds, and Wheat-Berry Salad
  • Cacciatore Sausage with Late Fall Vegetables
  • Chestnut Agnolotti with Caramelized Pearl Onions, Berkshire Culatello, and Butternut Squash Agrodolce
  • Braised Pork Belly with Crispy Cavolo Nero, Egg Yolk, Hazelnut, and 48-Hour Pork Broth
  • Venison Ragoût with Cranberries, Gnocchi, Celery Root, and Walnuts
  • Wagyu Beef Filet and Liver Torchon with Foraged, Cured, and Pickled Accompaniments
  • Chocolate Tortellini with Hazelnut, Mascarpone, and Blackberry Filling with Spiced Blackberry Cabernet Mousse, Cabernet Reduction, and Hazelnut Tuile