Chef Anna Atanassova

Fried squash blossom, hatch chili goat cheese, peach-shallot agrodolce

Late summer toast - locally milled sourdough, sweet Olathe corn, charred sweet peppers (unless you like it hot!), whipped Longmont Dairy creme fraiche, handmade chili crisp

Handmade milk buns with locally milled spelt flour, sweet chimichurri butter, Colorado honey

Signature 'Supertouch' kale salad - kale, dill, smashed pear, castelveltrano olive, shallot, champagne vinaigrette

Roasted beet salad, fresh pomegranate, arugula, charred scallion goat cheese, peach vinegar

Heirloom tomato bisque, saffron-corn chutney, confit garlic

Crispy chicken legs with pistachio + herb pesto, glazed heirloom carrots + au poivre

(side) charred delicata squash over whipped garlicky feta, pomegranate, fresh mint

Ribeye with chimichurri, blackened broccolini and smashed fingerling potatoes

Fig, lemon and olive oil cake with lemon curd

Giant brown butter + rye cookie, world class chocolate, flakey sea salt (this cookie has been with me for a decade!)

Feta, watermelon, and cucumber salad with edible flowers

Chimichurri chicken skewers with saffron dipping sauce

Chilled melon and cucumber soup, green curry, coconut milk

Blackened root vegetable crudite with yuzu garlic aioli, local micro greens

Asparagus, snap pea & peach salad with Dijon vinaigrette

Baby gem lettuce, citrus, date, and green goddess salad

Caramelized cabbage salad with tahini, Calabrian chili and herby lemon oil

Kale salad with pear, lemon, honey Tahini vinaigrette

Halibut poached with local sungolds, shishitos and coconut milk

Handmade red lentil tofu, kiwi and soy marinade, bok choy, chili crisp

Charred Cauliflower Steak with Romesco Sauce (Vegan/GF) – Topped with toasted almonds and parsley

Chicken quarters with herb + black garlic butter, crispy fingerlings

(GF) Yuzu meringue tart with kefir lime, toasted meringue and almond crust

Layered olive oil cake with tahini, cacao and dates

Hamachi with sumac, black lime vinaigrette, shaved fennel, watermelon radish, micro cilantro

Salmon sashimi with fresh coconut meat, coconut milk, charred mango + avocado

Fresh baked milk buns with black garlic butter

Shiitake + enoki mushroom toast on sourdough baguette, cured egg yolk

Roasted beets in kefir lime + coconut sauce, grapefruit, thai chilis

Smashed cucumber salad with napa cabbage + passionfruit vinaigrette

Chilled avocado coconut soup with lime + basil oil

Grilled bò lá lốt (beef wrapped in betel leaf) + sticky date and tahini dipping sauce

Braised lamb shanks with heirloom tomato + galangal sauce, seared long beans + charred carrot pureé

Trout en Papillote - whole trout baked in parchment with caramelized fennel, shallot + papaya

Quartered chicken with 5 spice butter, seared oyster mushroom + ginger - carrot pureé

Pandan chiffon cake + vanilla bean chantilly

Black cardamom + chocolate sorbet (vegan, gf)

Sourdough baguette baked with locally milled flour, served with whipped rosemary butter, locally cured mortadella + flaked salt

Sea scallop escargot, pea shoots

Charred snap pea + asparagus salad, dijon vinaigrette, shaved comté

Celery root bisque with seared and crispy shallot topping

Asparagus in buerre blanc, popped amaranth, good oil

Chicken moutarde | crispy skin-on bird in wine + whole grain mustard

Grilled steak (butcher's cut varies) | au poivre + parsnip frites

Braised bone-in bison short ribs | red wine + pomme pureé

Spiced pear, vanilla + chiffon cake

Baku salad - heirloom tomatoes, smashed cucumber, shallots, sumac, fresh mint

Crispy fried long beans - labneh, adjika aioli

Dark rye crostini - saffron labneh, charred leek

Dushbara - tiny lamb dumplings, spiced broth

Armenian BBQ chicken (toyuq kebab) - yoghurt, citrus + herb marinated chicken legs, charred

Braised lamb shank - persimmon, cardamom

BBQ lamb chops - white onion, pomegranate molasses

*all choices served with bbq eggplant, leek + tomato

Baklava pot de creme - pistachio custard, cardamom cream, walnut - honey paste