Gallery
Appetizers Baby fingerling potatoes with wild smoked salmon and champagne hollandaise
Endive points with Humboltd Fog goats milk cheese, toasted hazelnuts, chili flakes and wild honey
First course Persimmon and pear salad with buffalo mozzarella, prosciutto and wild arugula
Main course Seared Colorado lamb chops served with kabocha squash puree, haricot verts,roasted fennel and chanterelle jus
Dessert Windrose Farm apple tarte tatin with caramel sauce and homemade mascarpone ice cream
