| Entree Menu |
| Appetizer Menu | Entree Menu | Thai Menu | Salad Menu | Dessert Menu |
 |
| Bouillabaisse ala Bangkok |
| Fresh seafood and shellfish sauteed in olive oil with garlic, onion, herbs saffron, Pernod, Kaffir leaf & coconut milk. |
| $30.00 |
Meats
 |
| Filet Mignon |
| Dry aged Angus beef tenderloin grilled & cut to order. Offered with Béarnaise sauce, wild mushroom demi-glace or au Poivre. (ordered by the ounce) |
| $7.00 |
| N.Y. Strip Steak |
| Dry aged Angus beef N.Y. strip cut & grilled to order. Offered with Béarnaise sauce, wild mushroom demi-glace or au Poivre. (ordered by the ounce) |
| $6.00 |
| Yampa Valley Lamb |
| Berbere rubbed Yampa Valley lamb tenderloin, Tabboulah, mint yogurt sauce,red bell pepper oil. |
| $30.00 |
| Pork tenderloin |
| Grilled pork tenderloin, apple camelized onion bread pudding & Tuaca cider jus |
| $28.00 |
Poultry
|
| Roasted Duck |
| Roasted half duck, butternut squash & leek saute with blueberry demi. |
| $35.00 |
| Chicken |
| Chicken breast stuffed with sun dried tomatoes, proscuitto, white cheddar with fingerling potatoes and marsala veloute. |
| $29.00 |
Seafood
|
| Catch of the day |
| An ever changing array of what the chef feels is the freshest and most interesting from our local fish market. |
| $0.00 |
| Tasmanian Salmon |
| Seared Tasmanian salmon, grape tomato wild rice, rose butter sace. |
| $32.00 |
All menu items served with a variety of freshly baked breads
An 18% gratuity will be added for parties of 6 or more |
| Appetizer Menu | Entree Menu | Thai Menu | Salad Menu | Dessert Menu |
