New Year's Eve

Four Course Menu

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FIRST COURSE

Chili seared yellow fin tuna, cucumber carpaccio, soy ginner vinaigrette

SECOND COURSE
Frisee and leaf lettuce, cucumber wrapped candied tomato, spiced walnuts, and pickled artichokes, white balsamic

THIRD COURSE

Rack of Colorado Lamb, Far and kale saute, baby carrots, demi-glace

OR

Herb crusted cod loin, fingerling potato confit, baby carrots, lemon butter, chive emulsion

FOURTH COURSE

Lemon meringue tart, raspberry coulis, candied pistachio

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.