So, what are some of the Chef's NEW ideas?

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Dishes Somewhere Between the Mind and the Plate:


Second Day Polenta Board
An Italian Traditionalist's Dream-Come-True, with Wild Mushrooms and a fresh Pomodoro Sauce for dipping.

Russian Greeting
A Selection of appetizers greeted me upon arrival at my first fine-dining Russian Meal in Moscow. The effect was elegant and charming, and I have attempted to bring that feeling home with me.

Lobster and Crabmeat En Croute
A VERY popular feature of the current menu involving fresh seafood in a creamy sauce hidden beneath golden puff pastry.

Napoleon of Colorado Elk
With Coriander Galette and fragrant Cumin-Roasted Tomato.

Strawberry-Infused Cognac and Croissant Bread Pudding
A new twist on the old New Orleans' Favorite.

Eire Echtai
Irish Gaelic for "Defender of the Clan", this dish does just that. It proves that modern versions of traditional Celtic Foods can be creative and delicious. An Oat-Crusted Salmon Filet is presented atop honey-roasted potatoes, and finished with a groundbreaking Goat's Cream Beurre Blanc.



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