Zero Proof: Destination Denver

Menu

Hors d’Oeuvre

Smoked Mushroom Toasts with Rapini Pesto, Crème Fraîche, Tomato Oil, and Pumpernickel Rye

Chilled Maine Lobster On the Half Shell with Dill, Tarragon, Shallots, and Kewpie Mayonnaise

Vesta House-Cured Spicy Coppa with Mission Figs, Fruition Farms Creamery Shepard’s Halo, and Saba

Welcome > Fever-Tree Aromatic Reduction with Seedlip Spice 94 and Lemon

Hello > Fever-Tree Soda with Yellow Bell Pepper, Cilantro, Lime, and Cilantro Foam

Dinner

Toasted Winter Grains with Asparagus, English Peas, Truffle, Feta, and Cashew Cream

Starter > Watermelon, Tarragon, and Chile Shrub with Fever-Tree Soda, Lemon, and Black Salted Watermelon

Seared A5 Wagyu Beef with Cave-Aged Blue Cheese and Veal Demi Pearls

Dirty > Seedlip Garden with House Brine, Lemon Expression, and Olive Spheres

Smoked Colorado Trout with Braised Beets, Horseradish, and Hazelnuts

Sweet > Golden Beet with Cinnamon Orange Tea, Honey, Cherry–Thyme Shrub, and Chioggia Beet

Roasted Colorado Lamb Tenderloin with Pearled Couscous, Sweet Potato, Red Cabbage, Pepitas, Pistachios, Sage, and Lamb Demi-Glace

Tall > Gruvi Prosecco with Rosemary–Pomegranate Infusion, Ginger, and Pomegranate Drops

Mille-Feuilletine with Bitter Chocolate Mousse, Feuilletine Tuile, and Warm Marshmallow

Goodbye > Black Tea Demerara with Chocolate, Cream, and Gingerbread Graham Cracker Crumble