Dinner Menu

A little char, a little sweetness and plenty of savory flavor. Blistered in olive oil, finished with sweet soy aioli and crispy fried shallots.

Golden, crisp fries finished with rich garlic beurre monté and served with cacio e pepe aioli.

Toasted ciabatta topped with Pueblo roasted green chilies and melted provolone and white cheddar, broiled until warm and golden.

Sweet corn and tender shrimp come together with fresh jalapeño, scallions and cilantro in golden, pan-fried fritters, served with bright scallion aioli and lime.

Prince Edward Island mussels simmered in white wine, creamery butter, garlic, tomatoes, and herbs, served with grilled bread.

Chefs creation and inspiration.

Tomatoes simmered with garlic and herbs, enriched with Grana Padano, fresh basil and cream for a cozy classic.

Our tomato basil soup gets a French-inspired finish with roasted garlic toast, aged provolone, and Grana Padano, broiled until golden and bubbling.

A fresh mix of greens topped with tomato confit, house-made croutons and shaved Grana Padano. Best with Dijon Herb Vinaigrette.

Mixed greens meet juicy blueberries, sweet yellow bell peppers, cracked pepper chèvre, and toasted macadamia nuts. Best with Passion Fruit Vinaigrette.

Crisp romaine tossed in housemade Caesar Dressing with Grana Padano, croutons and frico, a crispy cheese wafer.

Crisp romaine tossed in housemade Caesar Dressing with Grana Padano, croutons and frico, a crispy cheese wafer.

A colorful bowl of organic quinoa, tomatoes, carrots, yellow bell peppers, blueberries, Okinawan sweet potatoes, mixed greens, and toasted pepitas. Best with Passion Fruit Vinaigrette.

Grilled chicken topped with caramelized onions and fig-bacon jam, balanced with lemon-olive-oil-dressed arugula and served on a brioche bun.

Slow-braised, shredded local beef piled into a toasted demi baguette with melted provolone and our housemade green chile giardiniera. Colorado twist on a classic Chicago Italian beef.

An eight-ounce local beef patty topped with provolone, bright tomato confit, cacio e pepe aioli, and fresh arugula on a brioche bun.

Lumaca shell pasta tossed with grilled seasonal vegetables and artichoke hearts, baked in a rich, velvety balsamella sauce. Served with warm garlic bread.

Parmesan-crusted salmon baked in a creamy tomato-basil sauce with crispy fried capers, served over a bed of wilted spinach. Served with warm garlic bread.

Grilled chicken paillard topped with housemade green chile giardiniera, tomato, artichoke hearts, quinoa, arugula, and shaved pecorino, finished with lemon olive oil.

A French classic featuring a six-ounce sirloin bavette served with House Fries, lightly dressed greens and seasonal aioli.

A 10oz NY Strip steak rubbed in Chimayó coffee spice blend, served with white cheddar green chile mashed potatoes and grilled seasonal vegetables finished in garlic beurre monté.

A thick-cut bone-in grilled pork chop finished with brown butter Beehive jus, served with green chile & white cheddar mashed potatoes and garlic-seared bacon spinach.

Pan-broiled Rocky Mountain trout finished with a caramelized soy aioli glaze, served over a bed of rice, accompanied by Okinawan sweet potato salad with namasu carrot, green onion and fried shallot.

Grilled chicken breast, sliced and served with fries.

A grilled four-ounce beef burger served on a brioche slider bun with a side of fries. Add cheese +$0.75 / Upgrade to an 8 oz. +$4

Warm buttered pasta topped with Grana Padano and served with garlic bread. Add Chicken +$4.00

Toasted ciabatta layered with garlic butter and provolone, served with a tomato basil dipper for dunking.