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Dinner
Menu |
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Dinner Menu |
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Appetizers, Soups & Salads |
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Soup du Jour 10 |
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Lobster Bisque 14 |
| Langustino, creme
fraiche |
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Duck Tomato Confit 15 |
| Confit duck, roma
tomato crostini |
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Caprese Salad 10 |
| Tomatoes, housemade
mozzarella, balasmic reduction and extra virgin olive oil |
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Strawberry Fields Salad 16 |
| Arugula, kale,
mixed greens tossed with strawberries, craisins, pecans and a
housemade raspberry balsamic vinaigrette |
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Briarhurst House Salad 10 |
| Mixed wild greens,
pickled seasonal vegetables, cucumber, feta cheese, cherry tomatoes
and shaved carrots |
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Charcuterie Board 24 |
| Sharing plate with
assorted meats, cheeses and accompaniments, based on availability |
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Entrees, A la Carte |
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Entrees come with chef's choice of appropriate
vegetables. |
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Seared Jumbo Scallops 36 |
| Peanut crusted,
lemongrass scented risotto, gingered pea rock shrimp, lobster creme,
scallion oil |
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Spring Gnocchi 20 |
| English pea, morel,
heirloom tomato, asparagus, chive butter, pecorino |
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Venison Tenderloin 43 |
| Coriander rubbed,
grilled manchego polenta, smoked jalapeno-coffee glaze |
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Wild Boar Rib Chop 34 |
| Lightly smoked,
roast corn "succotash", black strap molasses, pomegranate |
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Duck "Veronique" 33 |
| Herbed duck breast
and thigh, Briarhurst grapes, vermouth, truffle pommes frites |
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Grilled Filet Mignon 42 |
| Prosciutto wrapped,
black angus beef tenderloin, sauce bordelaise |
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Steak Diane 29 |
| Peppered seared
beef medallions, forest mushrooms, veal demi glace |
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Colorado Lamb Chop 45 |
| Pepper crusted,
grilled rack, minted fingerling potato salad, balsamic merlot
reduction |
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Alamosa Striped Bass 33 |
| Hazelnut crust,
blue crab ravioli, tomato-saffron coulis, basil oil |
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Roast Quail 31 |
| Prosciutto, pickled
apricot, herbed spaetzle, blood orange quail demi glace |
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Eggplant Squash Napoleon 22 |
| Ragout of Japanese
eggplant and summer squashes, grilled manchego polenta, goat cheese
brulee, basil oil |
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Beef Wellington 36 |
| Seared beef filet,
mushroom duxelles, puff pasty, mushroom veal demi glace |
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Scampi 26 |
| Jumbo tiger prawns,
fresh papardelle, heirloom tomato, garlic caper butter |
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Briarhurst Chicken "Cordon Bleu" 26 |
| Prosciutto wrapped
Redbird chicken breast, brie mousse, shaved asparagus sauce mornay |
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Handcrafted Desserts |
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A delicious selection of handcrafted desserts
from our chef. |
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Trio of Citrus 9 |
| Blood orange cheese
cake, grapefruit panna cotta, key lime pie |
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Classic Creme Brulee 9 |
| Custard royale,
crisp sugar topping, fresh berries, lady finger |
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Chocolate Peanut Butter Pie 9 |
| Decadent Belgian
chocolate dacquoise, frozen peanut butter mousse, salted caramel |
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Blueberry Chocolate Tarte 9 |
| Blueberry creme,
chocolate mousse, orange almond shortbread |
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Mango Pistachio Layer Cake 9 |
| Pistachio genoise,
curry mango mousse, coconut basil foam |
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Children's Menu |
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Available for children age 10 & younger. All
entrees come with Cara's Salad Maison and intermezzo. |
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Fruit & Cheese Plate 10 |
| An arrangement of
fresh fruits, vegetables, berries and cheeses |
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Petite Beef Filet 18 |
| Seared beef
medallions with mushroom sauce, potatoes and vegetables |
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Chicken Fritters 12 |
| Served with
vegetables and potatoes, honey mustard or ranch dressing |
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Pasta Primavera 11 |
| Sauteed seasonal
vegetables, angel hair pasta, marinara, shredded parmesan |
| Menu items and
prices subject to change without notice. |
