Appetizers

Tonight’s Soup 6

ARTISAN CHEESE PLATE – a changing variety of handcrafted domestic and imported cheeses served with 15
organic fruit, crostini and an apple fig compote

CHILI-GINGER CALAMARI – Sautéed with scallion and peppers, sesame vermicelli and ponzu. 10

CEVICHÉ LIMA - Peruvian style ceviché with fresh seafood and shellfish tossed with ginger, cilantro, red 11
onions, chilies and fresh squeezed organic lime juice. Served with rosemary grilled flat bread.

BREADS AND SPREADS- Housemade hummus, truffled mushroom duxelle and babagnoush with 14
pappadum, baguettes and grilled Naan.

JUMBO CRAB CAKE - . Fresh lump crab meat, lightly breaded and fried, with a yellow pepper butter sauce, 11
bell pepper relish and balsamic syrup.

FARMER'S MARKET SALAD – A weekly changing offering, fresh from the Boulder Farmer's Market. 11

VEGI SUMMER ROLLS – Bright and fresh. Our chilled rice noodle rolls are filled with purple and Napa 9
cabbage, pea shoots, fresh herbs, mango and jalapeños are raw and vegan. Served with a 3 onion slaw and
a cucumber miso vinaigrette.

CHILLED AVOCADO SOUP – Infused with toasted coconut and finished with whipped cream and a drizzle 9
of truffle oil.

Salads
Any of these may be accompanied by your choice of the following:
Grilled free range chicken, Fresh salmon, or jumbo Gulf shrimp – 4
Fried calamari – 4 Grilled marinated tofu or tempeh -3 Grilled Portobello mushroom – 4

SUNFLOWER SALAD – Organic field greens topped with carrots, cucumbers, and local organic sunflower 8
sprouts, tomatoes and served with your choice of house made dressings. entrée size 15

CAESAR SALAD – Organic romaine lettuce hearts served with our house Caesar dressing and herbed 9
croûtons. entrée size 17

PEPPER SEARED AHI NICOISE – Fresh sushi grade Ahi lightly seared with a pepper and fennel crust and 10
served over organic greens with egg, caper, tomato, haricots verts and tarragon dressing entrée size 19

OCEAN GARDEN – Marinated wild sea vegetables and organic field greens with a ginger–miso vinaigrette 10
topped with toasted nori and organic pea shoots.

BEET CARPACCIO – Roasted beets topped with a salad of shaved fennel, orange supremes and pea shoots; 9
dressed with herb vinaigrette and Saba

WATERMELON SALAD – Watermelon, watercress, almonds, goat cheese and red onions in a red wine 10
citrus vinaigrette
 Entrées
SESAME AHI TUNA – a fresh sushi grade sesame crusted Ahi steak, with coconut scallion basmati, grilled 29
baby bok choy, edamame wonton in an apple-miso broth.

TOFU LASAGNA- Fresh pasta, basil tofu "ricotta", zucchini and wild mushroom and served with sautéed 24
broccoli rabe, in a tomato fennel ragu and olive tapenade.

BUFFALO AU POIVRE – King Canyon buffalo sirloin marinated and grilled with a brandied cauliflower 27
puree, sautéed mustard greens, crispy onions and a broken Benziger Merlot vinaigrette Au poirve.

CRISPY SKIN DUCK BREAST- Red Curry glazed Muscovy duck breast, tempura baby bok choy and a 26
papaya peanut slaw, with an orange ginger sauce.

NY STRIP STEAK– Vintage all natural steak served with Mascarpone whipped Yukon gold potatoes, 31
spaghetti squash and a porcini mushroom sauce.

TEMPEH KORMA - This wonderful dish from Northern India mixes tempeh, spinach, potato, raisins and 22
cashews in and Indian spiced stew over basmati rice and topped with our housemade Coconut-cilantro
sorbet.

BLACKENED CHICKEN – 8oz airline breast, marinated and blackened with Cajun spices. Served with sweet 23
potato gnocchi, chorizo, pearl onions, spinach and pecans, with a sweet tomato bisque, balsamic syrup and
micro greens.

COCONUT-KAFFIR MARINATED BASS- Hybrid Bass fillet raised locally in Alamosa, CO marinated in a 26
Southeast Asian blend, pan seared and served with coconut sticky rice, daikon-cucumber salad and a
Gula Jawa drizzle.

CUBAN PORK TENDERLOIN-grilled and glazed with a smoked paprika honey, with a sweet yam and 27
roasted corn empanada, cilantro and spinach sauté, crispy plantain and orange-poblano sauce

BAMBOO STEAMER – a variety of fresh, organic vegetables and udon noodles or brown rice steamed in a
bamboo basket and served with our Thai coconut - peanut sauce.
Choose Grilled Tofu of Tempeh 18
Chicken, Shrimp or Salmon 19

PASTA DU JOUR- an ever-changing selection from our chefs, utilizing fresh, locally made pasta and
seasonal ingredients.
Topped with your choice of: Tofu or Tempeh 19
Chicken, Shrimp or Salmon 20

WILD MUSHROOM RISOTTO- Arborio rice cooked risotto style with Shitake and Oyster Mushrooms.
Finished with apples, walnut and Double Cream Brie and drizzled with a fig-balsamic syrup.
. Topped with your choice of: Tofu or Tempeh 19
Chicken, Shrimp or Salmon 20