Sample Lunch Menu

* Green and Red Mustard Leaf Soup
Light Cream, Garlic Bread Croutons 9

Clam and Mussel Bisque
Blue Potatoes, Fennel, Tomatoes, Crostini 14

Suckling Pig in Aspic
Green Cabbage-Apple Slaw, Caraway Seeds, Dijon Mustard 13

Calamari on Radicchio Salad
Arbequina Olive Oil, Black Olives, Garlic, Lemon Confit 19

Lobster Risotto with Green Asparagus
Cognac, Purslane, Dill, White Truffle Oil 25

* Peterson’s Farm Garden Salad
Shavings of Raw Vegetables, Reims Champagne Vinaigrette 14

Colorado Lamb Cheese Burger
Aged Vermont Cheddar, Harissa, Kennenbec Fries 18

Pan Seared Atlantic “Lotte”
Curry, Camini, Sautéed Field Greens, Olive Oil 26

Poached Chicken-Fettuccini Salad
Romaine Lettuce Chiffonade, Whole Grain Mustard Dressing 16

“Wiener Schnitzel”
Braised Red Cabbage, Fried Sage, Lemon, Caper Berries 26

Veal Tongue and Veal Tail
French Lentils, Celery Root, Marble Carrots, Veal-Jus 19

* Butternut Squash Risotto
Grilled Pineapple, Chino’s Farm Leeks, Toasted Pumpkin Seeds 18

* Whole Wheat Tabouli with Persimmon
Arugula Sprouts, Bosc Pear, Apple, Cinnamon, Maple Syrup 17

* Fresh Oregon Chanterelle Mushrooms in Cream Sauce
Dry Sherry, Pretzel Bread Dumpling, Parsley Salad 19

* Vegetarian Dishes of the Day