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HomeMy WebLinkAboutB12-0355 Mountain Standard Menu 2012-08-03 Mountain Standard Menu 9�a c ks: -Wood Grilled Cauliflower, 9�noked Almond Romesco -Wood Roasted Olives, Golden Raisins, Pinenuts -Meat on a Stick: �aved Rotisserie Lamb, Feta Espuma, Mint S�Isa Verde -Fried Green Tomatoes, Remoulade -Grilled Radish,Truffle Butter, Sea Salt -Onion Rings, house-made ketchup -Whipped Ricotta Toast, Mushroom Powder, Herb �alad -Bacon Wrapped Chicken Livers, Balsamic Sta rte rs: -Shrimp and Grits, Creole butter, Candied Pancetta -Grilled Whole Artichoke, Preserved Lemon Aioli -Hamsof the World: Proscuitto di Parma, Iberico, Serrano, Benton's, Colonel Bill Newsome's, Snithfield, etc. -Pork Belly, Pineapple, Aji Amarillo, Cashews, Soy Caramel -Grilled Asparagus, Poached Egg, Shaved Ham -Hamachi/Yellowtail Crudo, Kimchi Puree, Mushroom Tamari -Seared Scallop, Chanterelle, Corn Potage -Duck Rillettes, pickles, grilled bread Soups: -French Onion: Caramelized Onion JusBased, Braised Brisket, Taleggio/Provolone Gratin -Game Chili: Buffalo/Venison/Wild Boar, Chipotle orAji Amarillo Accented, SUperAged Cheddar, Corn Muffin Salads: -House �lad/"1he Standard S�lad", Organic Greens, Charred 9�veet Onion Dressing orhouse-made Herb Ranch Dressing, Blistered Cherry Tomatoes, Seasonal Vegetables "lYie Big S�lad", Grilled Flat Iron/hangersteak Cobb Style, Tender Belly Bacon, Blue Cheese, Avocado, Aged Cheddar, Tomato, etc. -Grilled and Chilled Seafood �alad, Charred PepperVinaigrette, Balsamic Grilled Onion -Chicken �lad: Bread salad: country bread chunks, Kale �alad, Dried Fruit: currants, raisins, sultana etc Sandwiches*: (Lunch menu only) -SLckling Pig Cuban, beermustard, swiss, house pickles -The Greek Dip: Rotisserie Lamb, shaved, piled up, French Feta, Lamb au Jus -Burgers: Beef, Buffalo, Lamb: Traditional Garnish -Fsh Tacos: Baja style garnish, shredded cabbage, cilantro, pico type salsa -Chicken S�lad Sandwich: TexasToast White bread, Walnuts, Grapes, Celery, Dried Fg �read *All served with choice of frie� herb/vinegarcole slaw, potato salad, etc. Rotisse rie: -Chicken, Creamy Carolina Gold Fbce, Caramelized Lemon Natural Jus, Cipollini, Coal Roasted Root Vegetables -Colorado Lamb Leg orShoulder, Heirloom �elling Bean Ragout, Lamb Jus -SLckling Pig, Mascarpone Polenta, Burnt Orange Glaze, Braising Greens, Roasted Garlic -Rotisserie Duck, Japanese Yam Puree, Brown ButterSoy Glaze, Wood Grill: (Primarily dinnermenu) -Whole Grilled Trout, Crab Stuffed, Olive Oil Crushed Potato, haricots -Lamb T-Bones/�rloin, Glazed Potatoes, 9noked Paprika Chimichurri -Heritage Pork Chop, Farro, Rosemary, Winter Fruits -Ribeye/NY/Porterhouse/Tenderloin/Hanger/Rat Iron/Coulotte and/orBuffalo Steaks: cowboy, bone-in NYwith: Truffle Potato Puree, Paul's58, Creamed �inach OrBalsamic Grilled Onions, 9�noked/Roasted Mushrooms, Pinot NoirGlace -St. LouisStyle Ribs: '/zorwhole rack, Bacon Grits, Garlic Rashed BitterGreens -Whole Bronzino, Haricots, Lemon and Green Olive Salsa -Whole Colorado Striped Bass, Coal Roasted Cauliflower, Caper Raisin Relish