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Wednesday, 1.15
Creamy Rigatoni with Organic Kale, Portabello Mushroom, and Prosciutto di Parma. Accompanied with Mixed Field Greens and toasted focaccia wedges.

Thursday, 1.16
Roasted Shallot and Crab Bisque with Sherry and Chives. Served in fresh baked ciabatta bread bowl.

Friday, 1.17
Wild Boar, Fig, and Arugula Ravioli with Caramelized Onion-Artichoke Marinara, Shaved Parmigiano-Reggiano, and Microgreens. Accompanied with Mixed Field Greens and Ciabatta.

Saturday, 1.18
Smothered Burrito: Green Chorizo, Grilled Chicken, Chimayo Rice, Fajita Veggies, and Queso. Served with Guacamole and Black Beans.

Sunday, 1.19
Buffalo Chicken Calzone: Roasted Chicken, Local Colorado Hot Sauce, Provolone, Grilled Onions, and Ranch. Served with Crudités and Caesar side Salad.

Monday, 1.20
Basque Salami, White Cheddar, Sweet Red Onion, and Heirloom Tomato Panini served on half loaf grilled focaccia. Accompanied with pasta salad.

Tuesday, 1.21
Fried Green Tomato, Pimento Cheese, and Double Smoked Bacon BLT on Thick Cut Sourdough. Served with Salt and Vinegar Kale Chips.