BREAKFAST

• Fresh Fruit Smoothies of the Day
• Assorted Breakfast Cereals
• Steel Cut Oats
  with Cinnamon and Apple Compote
• House-made Granola Parfait
  with Fresh Berries
• Breakfast Pastry Basket
  with Muffins, Croissants and Coffee Cake
• Fresh Market Fruit Plate
  with Grapefruit Granita
• Buttermilk Pancakes
  with Caramelized Apples and Vermont Maple Butter
• Brioche French Toast
  with Candied Pecans and Caramelized Bananas
• * Two Eggs Any Style
  with Ham, Bacon or Sage Maple Sausage
• * French Style Omelet
  with Smoked Ham, Onions and Gruyere
• * Pastrami 'Hash Cakes' Benedict
  with Garlic Spinach and Sauce Choron
• Smoked Salmon Plate
  with Dill Cream Cheese and a Toasted Bagel
• * Sunny Side Up Eggs
  with Bratwurst Sausage and Parmesan Polenta
• * Grilled Rib Eye Steak
  with Fried Eggs and Peppercorn Sauce

LUNCH

Appetizers

• Butternut Squash Soup
  with Apple Compote and Cardamom Crème Fraiche
• Caesar Salad
  with White Anchovies and Tomato-Basil Bruschetta
• Chopped Vegetable Salad
  with Toasted Pine Nuts and Feta Cheese
• Butter Lettuce Salad
  with Radicchio, Bacon, Radishes and Blue Cheese Dressing
• Prosciutto and Mozzarella Salad
  with Arugula, Oranges and Black Olive Oil
• Sauteed Crab Cakes
  with Marinated Tomatoes and Basil Pesto Aioli

Pizza

• Italian Sausage
  with Mushrooms, Caramelized Onions and Goat Cheese
• Margherita
  with Buffalo Mozzarella, Roma Tomatoes and Fresh Basil
• Wild Mushroom
  with Ricotta Cheese, Sliced Leeks and Basil Pesto
• Spicy Chicken
  with Roasted Garlic, Tomatoes and Sweet Peppers
• Smoked Salmon
  with Crème Fraiche, Fresh Dill and Black Caviar

Sandwiches & Burgers

• * Rib Eye Steak Sandwich
  with Mushrooms, Caramelized Onions and Horseradish
• Lobster Club Sandwich
  with Smoked Bacon, Garlic Aioli and Walnut Bread
• * Prime Burger
  with Smoked Onion Marmalade, White Cheddar and French Fries

Entrees

• Chinois Chicken Salad
  with Wontons, Cashews and Sesame Mustard Dressing
• Ricotta Gnocchi
  with Italian Sausage Bolognese and Shaved Parmesan
• Fresh Angel Hair Pasta
  with Wild Mushrooms and White Truffle Oil
• * Almond-Ginger Crusted Salmon
  with Celery Root Puree and Red Wine Sauce
• Sauteed Halibut
  with Sweet Pea Puree and Wild Mushroom-Mascarpone Emulsion
• Pan Roasted Organic Chicken
  with Potato Puree and Honey Glazed Carrots
• Szechuan Marinated Flat Iron Steak
  with Shiitake Mushrooms and Jasmine Rice

DINNER

Appetizers

• Spring Asparagus Soup
  with Maine Crab and Toasted Curry Oil
• Chopped Vegetable Salad
  with Toasted Pine Nuts and Feta Cheese
• Prosciutto and Mozzarella Salad
  with Arugula, Oranges and Black Olive Oil
• Roasted Beet and Goat Cheese Napoleon
  with Hazelnut Vinaigrette
• Sautéed Crab Cakes
  with Marinated Tomatoes and Basil Pesto Aioli
• Sweet English Pea and Mascarpone Ravioli
  with White Truffle Essence
• Fresh Angel Hair Pasta
  with Garlic Rapini, Leeks and Plum Tomatoes
• * Prime Beef Tartare
  with Dijon Mustard, Quail Egg and Sourdough Crostini
• * Spicy Yellowfin Tuna Tartare
  with Pickled Ginger and Crisp Wontons
• * Tuna and Hamachi Sashimi
  with Seaweed Salad and Yuzu Ponzu Sauce
• Lobster and Crab 'Louie' Salad
  with Horseradish Flan and Tomato Glaze

Entrees

• * Sauteed Salmon
  with Sweet Pea Puree, Asparagus and Wild Mushroom Emulsion
• * Seared "Rare" Tuna
  with Steamed Mussels, Cauliflower, Chorizo and Saffron
• Pan Seared Scallops
  with Sunchoke Puree, Spring Vegetables and Herb Sabayon
• Seafood Risotto
  with Gulf Shrimp, Maine Crab, Poached Lobster and Micro Basil
• Roasted Organic Chicken
  with Wild Mushrooms, Spinach and Garlic Potato Puree
• * Roasted Pork Chop & Pork Belly
  with Goat Cheese Potatoes and Apple Compote
• Veal Wienerschnitzel
  with Warm Potato Salad, Arugula and Pumpkin Seed Oil
• * Colorado Lamb Chops
  with Zucchini, Caramelized Fennel and Parmesan Polenta
• * Szechuan Marinated Flat Iron Steak
  with Shiitake Mushrooms and Jasmine Rice
• * Bone-In Rib Eye Steak
  with French Fries and Blue Cheese Hollandaise
• * Prime New York Steak
  with Tuscan Potatoes and Green Peppercorn Sauce

* Items may contain raw or undercooked ingredients
Consuming raw or undercooked items may increase your risk of food borne illness

Executive Chef Marc Djozlija