“we learn from our gardens to deal with the most urgent question of the time:
how much is enough” -wendell berry
CURRIED SWEET POTATO SOUP with spiced pecans 6.50
BRULEED DUCK LIVER MOUSSE with orange marmalade 10.00
INGRID’S MUSSELS cooked in a sundried tomato broth with chorizo and paprika
mayonnaise 15.00
TWICE BAKED GRUYERE CHEESE SOUFFLE in a carmelized onion broth with carmelized onions and croutons 12.00
CREAMY MUSHROOM AND JAY HILL FARM SPINACH TOAST with parmesan reggiano 10.00
WILTED SAVORY GREENS with lemon, garlic and extra virgin olive oil 8.00
MONROE FARM CABBAGE SALAD with toasted cashews, sunflower seeds, red grapefruit and kaffir lime dressing 9.00
WARM SALAD OF ROAST DUCK CONFIT spiced squash, hazel dell mushrooms, red grapefruit, scallions, candied pecans and pumpkin seeds tossed with a soy dressing 15.00
ABBONDANZA FARM BEET-CITRUS SALAD with meyer lemon vinaigrette, almonds and feta cheese 10.00
JAY HILL FARM GREENS with preserved monroe farm celery root, candied hazelnuts and shaved apple 10.00
PEEKYTOE CRAB SALAD with avocado, black beans, orange, scallions, cilantro, fried tortilla and
ancho chile finaigrette 15.00
THIN CRUST PIZZA topped with sauteed mushrooms, carmelized onion, sundried tomato pesto
and gorgonzola cheese 15.50
HAND CUT WHOLE WHEAT PASTA with a wisdom farm chicken and marsala ragout 20.00
BIG SQUASH RAVIOLI in a lamb and cannelini bean and vegetable soup with
fox fire grass fed lamb meatballs, parmesan and extra virgin olive oil 22.00
RAMEN NOODLE BOWL with braised heritage bacon, pork shoulder and a poached egg 26.00
BAKED STONINGTON SCALLOP GRATIN with pernod, panko breadcrumbs, butter, parsley, garlic,
and a beet-apple salad 29.00
SHELLFISH STEW with stonington lobster, mussels and scallops with saffron aioli 29.00
GRILLED LONG LINE CAUGHT SWORDFISH with lemon and rosemary potatoes and jay hill farm swiss chard sauteed with currants, pinenuts, capers and roasted lemon 28.00
ASIAN STYLE BRAISED GRASS ROOTS FARM GRASS FED BEEF SHORTRIBS with homemade kimchi and sticky rice 25.00
ROAST WISDOM FARM CHICKEN in the wood oven, and a grilled panzanella salad with mushrooms, onions, winter squash, house dried tomatoes, currants, capers, pinenuts, olives, jay hill farm arugula and sherry vinaigrette 23.50
(please allow 25 minutes)
dinner menu beginning February 4
1109 ogden denver, colorado
