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MENU HIGHLIGHTS

DINNER

    • dinner left

    • DUCK BREAST

      41

      polenta, radicchio, endive, palisade cherry

    • BERKSHIRE PORK

      39

      rye rivels, speck, black walnut, pepita

    • CELERY ROOT

      37

      lentils, pistachio, red pepper, arugula

    • PRIME NEW YORK

      48

      romesco, charred leek, broccolini, romanesco

    • dinner right

    • NORWEGIAN SALMON

      39

      fennel, apple, dill, cider

    • DOVER SOLE

      53

      marble potato, parsley-lemon brown butter

    • CHILEAN SEA BASS

      51

      miso, bok choy, shitake

    • COLORADO LAMB

      57

      carrot, yogurt, vadouvan, kale

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APPETIZER

    • appeizers left

    • MAINE LOBSTER BISQUE

      24

      burrata, leek, lemon

    • KAMPACHI

      19

      fennel, lemon, garlic

    • LA BELLA FARMS FOIE GRAS

      24

      butternut, hazelnut, cider, chive

    • SEAFOOD TOWER

      145

      king crab, maine lobster, scallop, hamachi, shrimp, salmon, oysters

    • appeizers right

    • KALE

      17

      delicata squash, n'duja, apple, granola

    • PRIME BEEF TARTARE

      19

      black garlic, rice cake, hon shimegi

    • VAIL MOUNTAIN COFFEE CO. ROASTED BEETS

      17

      cultured cream, hazelnut, arugula

    • ROASTED CABBAGE

      18

      citrus, kumquat, dukkah, almond

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KIDS

    • kids left

    • STARTER

      Celery & Carrot Sticks   6

      Fruit Salad   6

      Mozzarella Sticks   8

    • ENTREE

      Salmon, veggies, potato   18

      New York Steak & Fries, veggies   20

      Shells Pasta, tomato or butter   14

      Chicken Fingers, fries, veggies   13

      Burger & Fries, pickle   15

    • kids right

    • DESSERT

      Profiteroles, vanilla ice cream & valrhona chocolate sauce   8

      Cotton Candy, flavor du jour   8

      Ice Cream, chocolate or vanilla   8

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DESSERT

    • dessert left

    • LEMON

      14

      almond, fennel, olive oil

    • PINEAPPLE

      14

      cherry, bourbon, orange

    • LEMON HUCKELBERRY SOUFFLE

      16

    • dessert right

    • CHOCOLATE SOUFFLE

      16

      valhrona chocolate, anglaise

    • CHOCOLATE

      14

      almond, financier cake, vanilla

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TO GO SERVICES - THE BLUE TAPE PROJECT

    • prix fixe left

    • TO GO DINNERS - ORDERING PROCEDURES

      - Menu options are from our nightly dinner menu
      -       Credit card information is required when placing an order
      -       Packaged orders are available at the host stand.  Please let us know if you'd like us to bring it out to your vehicle
      - T      o place an order, please call us at 970-845-8808

       

    • prix fixe right

    • THE BLUE TAPE PROJECT

      Tuesday, March 9, 2021

      A charity event to benefit the Independent Restaurant Coalition.  Details coming soon. 

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