Choose your favorite from each of three courses:

FIRST COURSE

 

Caesar Salad

Romaine, Croutons, Parmesan Reggiano  (Add White Italian Anchovies $2)      

 

Fried Calamari

Asian Slaw, Ponzu, Sweet Chile-Lime, Lemongrass-Wasabi Aioli

Broccoli Soup

Meyer Lemon Crème Fraiche, Parmesan-Black Pepper Tuile

 

Ruby Red Grapefruit and Wild Arugula Salad

Haystack Mountain “Snowdrop” Goat Cheese, Shaved Fennel, Toasted Hazelnut Vinaigrette

Mixed Green Salad

Cherry Tomatoes, Balsamic Vinaigrette

                                              

"The Wedge"

Iceberg Lettuce, Red Onions, Applewood Smoked Bacon, Cherry Tomoatoes, Bleu Cheese Dressing

Crispy Polenta Cakes

Confit Cipollini Onions, Red Wine Braised Wild Mushrooms, Haystack Mountain “Cadillac” Herbed Goat Cheese, Verde Farms Micro Onion

Mussles "La Cagouille"

A Mel's Favorite - Drawn Butter, Parsley, Sea Salt

ENTRÉES

Mel’s Roasted Chicken

Mashed Potatoes, Baby Spinach and Tarragon Butter

 

Colorado Lamb Bolognese

Tagliatelle, Lamb Meatballs, Parmesan, Verde Farms Micro Basil

 

Spaghetti Squash “Pasta”

Roasted Cauliflower, Chives, Parmesan, Cauliflower Froth, Black Truffle

Mel’s Grilled Salmon

Mashed Potatoes, Baby Spinach and Lemon Butter Sauce

 

Fried Chicken and Waffles

Wild Rice-Pecan Waffles, Foie Gras Butter, Bourbon Maple Syrup, Sweet Potato Puree, Brandy Soaked Cranberries

Porter Beer Braised Beef Short Rib

Creamy Grits, Roasted Root Vegetables, Confit Cipollini Onions, Beef Jerky Sauce

 

Grilled NY Strip Steak

Red Wine Braised Wild Mushrooms, Smoked Fennel, Sauce Bordelaise, "Risotto" of Pear, Potato and Italian Mountain Gorgonzola Chees

Build-A-Burger

8oz Kobe Burger, Brioche Roll, Lettuce, Tomato, Red Onion, Truffle Fries

DESSERTS

Vanilla Bean Crème Brulee

Seasonal Berries

 

Chocolate Hazelnut Napoleon

Hazelnut Meringue Wafers layered with Dark Chocolate Mousse, with Citrus Lacquer,  Blood Orange Segments, Nutella Powder

Trio of Homemade Ice Creams

Brulee’d Banana Bread Pudding

Banana Bread Buried in Maple Crème Brulee, topped with Roasted Banana Ice Cream and Caramel Sauce

Coconut Tres Leches Cake

Passion Fruit Sauce, Pomegranate Pearls, Marcona Almond Caramel