Savor the imaginative creations of Randy Jones, our Cordon Bleu-trained Executive Chef, in our new French-influenced Caroline's Restaurant. To compliment your meal, our trained sommelier and wait staff can help you select just the right wine from our cellar of local, national
and international wines.
Call for reservations: 970-464-5777
Please note – This is a sample menu as selections change seasonally.
Virginia Crab Cakes
Chesapeake Bay Crab Cake / Tamarind Aioli / Fried Green Tomato 16
Frog Legs
Pancetta Apricot Cream / Peanuts / Lavender 14
Torchon of Foie Gras
Palisade Apple Butter / Pickled Carrot / Pea Tendril 19
Rabbit Rarebit
Dirty Hippy Braised Rabbit / Irish Cheddar / Tomato / Toast 12
Oysters Rockefeller
Fresh Oysters / Andouille Anise Greens / Gruyere Cheese 14
Field Greens
Heirloom Greens / Dried Cherries / Candied Walnuts / Chevre / Lemon Thyme Vin 8
Figs & Watercress
Figs / Watercress / Sheep Feta / Iberico Ham / Balsamic 12
Apple & Pear
Sliced Palisade Apples & Pears / Butter Lettuce / Pickled Red Onion / Yellow Tomato Vin 10
Sweet Potato Pumpkin Bisque 6
Soup Du Jour 6
Colorado Saddle of Lamb
Roasted Pumpkin Barley Pave / Curried Eggplant 32
Broken Arrow Ranch Antelope Osso Bucco
Crispy Gnocchi / Roasted Root Vegetables / Orange Molasses Demi 34
Seared Diver Scallops
Yellow Corn Cheese Grits / Apple Bacon Compote / Truffle Honey 28
Hawaiian Butterfish
Chinese Forbidden Black Rice / Cherry Gastrique / Collard Greens 26
Beef Tenderloin
Wild Mushroom Mac & Cheese / Three Acre Red Demi 32
House Aged Ribeye for Two
Peach St Bourbon Onion Potato Hash / Creamed Spinach 52
Executive Chef Randy Jones
Chef de cuisine Jessie Wilson
Split checks are limited to parties of 6 or fewer
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