WINE
* FOOD * CLUB * SHOP




Click here to join our email list









Wednesday, 1.15
Creamy Rigatoni with Organic Kale, Portabello Mushroom, and Prosciutto di Parma. Accompanied with Mixed Field Greens and toasted focaccia wedges.
$14.95

Thursday, 1.16
Roasted Shallot and Crab Bisque with Sherry and Chives. Served in fresh baked ciabatta bread bowl.
$15.95

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.
$15.95

Saturday, 1.18
Smothered Burrito: Green Chorizo, Grilled Chicken, Chimayo Rice, Fajita Veggies, and Queso. Served with Guacamole and Black Beans.
$13.95

Sunday, 1.19
Buffalo Chicken Calzone: Roasted Chicken, Local Colorado Hot Sauce, Provolone, Grilled Onions, and Ranch. Served with Crudités and Caesar side Salad.
$13.95

Monday, 1.20
Basque Salami, White Cheddar, Sweet Red Onion, and Heirloom Tomato Panini served on half loaf grilled focaccia. Accompanied with pasta salad.
$13.95

Tuesday, 1.21
Fried Green Tomato, Pimento Cheese, and Double Smoked Bacon BLT on Thick Cut Sourdough. Served with Salt and Vinegar Kale Chips.
$13.95