restaurant and wine beginning april 19
The word April comes from the latin root aperi're, to open. This opening happens in the garden, in the woods and to us. Buds and birds burst with color and sound, the earth steadily turns from brown to green and we emerge from our sleepy state. The tulips open, strawberry plants pop with little white flowers, asparagus pushes itself out of the earth. It's just the beginning of a renaissance happening in our kitchen.
RED WAGON FARM SPINACH & NETTLE SOUP with creme fraiche $8
KIOWA FARM GRILLED ASPARAGUS and a fried egg with parmesan and lemon $13
SUE'S BOUCHOT MUSSELS in a red wagon farm green garlic broth with sorrel aioli $15
CURE FARM SPINACH BOURSIN DIP and green garlic hush puppies with shaved radishes $12
POTATO GNOCCHI tossed with lemon, chives, creme fraiche and red wagon farm arugula $15
SPRING SUNFLOWER SEED RISOTTO and a cure farm pea shoot-herb pistou, asparagus, whipped ricotta and parmesan $15
TWICE BAKED CHEVRE SOUFFLE with oxford farm arugula, sherry vinaigrette and candied walnuts $12
RED WAGON FARM ARUGULA SALAD tossed with olive oil, lemon juice, parmesan $9
CURE FARM SPINACH SALAD and corner post farm grilled bacon, egg, herbed breadcrumbs and pickled spring onion $12
SPRING MARKET CHOPPED SALAD: spinach, arugula, asparagus, radishes, currants, sunflower seed, herbs, feta $12
THIN CRUST PIZZA from the wood oven with marinated spinach, ricotta, fresh mozzarella, garlic confit, parmesan, olives and fresh arugula $16
HOUSEMADE PASTA tossed with kiowa farm asparagus, ricotta salata, lemon confit, pine nuts, olive oil $19
GRILLED TUNA and preserved lemon mignonette, warm asparagus salsa and puffed quinoa $29
CORNER POST FARM POLENTA CRUSTED PORK CHOP and creamy polenta with sauteed asparagus, capers, sage, golden raisins, pork reduction $29
GRILLED TRIPLE M BAR LAMB MEATBALLS tossed with spinach, currants, shaved onion, feta, radishes, crispy chickpeas, fried flatbread and yogurt dressing $29
WOOD OVEN ROASTED LEMON & GARLIC CHICKEN from corner post farm, asparagus-thyme-gruyere bread pudding with pan juices $27
chef de cuisine: paul warthen
sous chef: colter grundemann
service staff manager: erin suiter
wine buyer & assistant manager: eileen scala & scott ericson
owner: teri rippeto
support local farmers. eat seasonally!
occasionally we run out of items on our menu.
please accept our apology should this occur.
all our food is cooked to order,
if you are in a rush,
please notify your server.
please, for parties of 6 or more, 1 check with 20% gratuity.
$1.50 split plate charge. $2 substitution charge
NO CELL PHONES PLEASE
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