Dinner Served Tuesday – Sunday
5pm-Close
Now serving fondue!
SOUPS
Soup of the Day 5/ 6.5
Our chef’s selection of homemade soup
Beef Chili 6
Awesome chili made with beef and beans with our 6-chili broth. Not too spicy but definitely not for the weak hearted, served with cheese, sour cream and red onions
American Onion Soup 5.5/ 7
Caramelized onions in a rich beef broth, topped with our pita chip croutons and melted jack cheese
SALADS
Caesar Salad 6
Romaine tossed in our “lemony” Caesar dressing, homemade Pita croutons and Parmesan
Greek Salad 8
“As traditional as it gets”. Romaine and arugula with tomatoes, Kalamata olives, cucumbers and red onions topped with Feta cheese and stuffed grape leaves, served with your choice of dressing; but Chef Adam really recommends the lemon mint vinaigrette
The Blue Salad 8
Tender baby spinach leaves with sweet & salty almonds, blue cheese, green apple, bacon bits and balsamic vinaigrette
APPETIZERS
Damascus Hummus 5
Chickpea puree served with extra virgin olive oil, Pita chips, banana peppers, roasted red peppers and pickled onions
Stuffed Grape Leaves 5
Syrian style vine leaves (5) stuffed with Rice & Spices served with a mint yogurt sauce
Crispy Artichokes 7
Fresh Artichoke hearts in a light tempura batter with a tangy Thousand Island sauce
Mediterranean Experience 8
A sampling of three dips: Damascus Hummus, Italian white truffle & lentil puree and Levant roasted red pepper & pecan, served with pita chips and cucumber slices
North African Mussels 10
Preserved lemon, green olives, harissa, garlic, ginger, white wine, finished with herb butter, served with French bread crostinis
Classic Cheese Fondue for 2 16
Made with Emmenthaler, Gruyere and Tilsit cheeses and blended with red wine and Kirsch
COLORADO STEAKS
“Do you know where your steak comes from?” Our steaks are all natural, antibiotic free, hormone free, premium Colorado Angus beef. Choose your steak, one sauce, one vegetable & one potato or rice.
Steaks:
8 oz. Filet 35, 10 oz. NY Strip 29, 16 oz. Ribeye 33
Sauces:
Classic béarnaise, horseradish, beef au jus, herb butter, brandy peppercorn
Vegetable:
Sauteed spinach, peas, sauteed zucchini, roasted mushrooms
Potato or rice:
Baked potato, mashed potatoes, jasmine rice, skinny fries
Additional sauce 3.5 Additional side 5
BLUE PLATE CLASSICS
Linguini & Meatballs 15
Linguini with house made Marinara sauce & meatballs
Zucchini Delight 18
Zucchini ribbons in a butternut squash sauce, roasted tomatoes & mushrooms, finished with mascarpone
Crispy Duck 25
Half a duck slow-roasted, lingonberry glaze, jasmine rice, brown sugar carrots
All Natural Colorado Roasted Chicken 18
Half of an oven roasted chicken, natural pan sauce, mashed potatoes, sautéed garlic spinach
Personal Chateaubriand 25
8oz. grilled USDA choice shoulder tenderloin served with a brandy peppercorn sauce, mashed potatoes, roasted mushrooms & peas
BLUE PLATE Meatloaf 17
Chef Adam’s rendition of a classic. USDA Beef & Italian sausage & a touch of pomegranate molasses, with mashed potatoes, wild mushroom gravy & baby peas
Award winning “The Black” Pork Ribs 23
Lightly smoked St. Louis style ribs smothered in our “Black Strap” BBQ sauce, house made Mac & Cheese & coleslaw
Colorado Lamb Two Ways 26
Seared 6 oz. lamb T-Bone served with braised lamb shoulder, roasted potatoes, artichokes & spinach, & a cumin scented tomato sauce
FROM THE ALPS
Classic European-inspired dishes made from scratch. Three different kinds of Schnitzel served daily. Thinly sliced cutlets coated in fine bread crumbs & sautéed in fresh butter, accompanied by traditional potato salad & green salad
Schweins Schnitzel 19
Center cut pork loin, served with lingonberries
Kalbs Schnitzel 26
Milk-fed veal, served with lingonberries
SEA AND STREAM
Rocky Mountain Trout 18
Grilled whole boneless trout, herb potatoes & zucchini… so good, no sauce needed!
Authentic Fish n’ Chips 23
Fresh scrod, tossed in light cornmeal flour, housemade tartar sauce & skinny fries. So authentic it’ll make you cheer for the Red Sox!
Portuguese Style Bouillabaisse 25
Fresh scrod, mussels, & shrimp, poached in a light tomato broth, made with garlic & Portuguese sausage, potatoes, & finished with fresh herbs
DESSERTS
New York Style Cheesecake 7
Homemade cheesecake with an Oreo cookie crust and a wild blueberry compote
Sister Mariam’s Heavenly Flourless Chocolate Cake 7
A rich and dense chocolate cake with whipped cream and a hazelnut chocolate sauce
Tiramisu 7
A classic Italian dessert made with ladyfingers, espresso and mascarpone, finished with a hazelnut chocolate sauce
Lydia Shire’s Popover 9
An American version of the souffle. Baked-to-order popover with a crispy exterior and a warm, soft interior, served with fresh fruit and Lyle’s golden syrup. Please allow 15 minutes to bake
Chocolate Fondue 9 p/p
Sponge cake and fresh fruit with a blend of organic white, semi-sweet & milk chocolate