S T A R T E R S
Warm Spinach Salad, Duck Confit, Brie, Strawberries, Beignets and Pine Nuts
Roasted Cauliflower Velouté, Popcorn Crema, Pumpkin Seed Oil and Toasted Pepitas
Heirloom Tomato Salad and Grilled Avocado, Texas Olive Oil, Arugula, Sea Salt
Hearts of Romaine ‘Caesar’, Black Truffle Tarragon Dressing, Brioche and Egg
Venison Carpaccio, Sweet and Sour Shallots, Bosque Blue, and Dandelion Salsa Verde
Country Fried Texas Quail, Sweet Potato Puree and Fig Mustard
Rare Hamachi, Amarillo Aioli, Roasted Tomatillo Sorbet, Nopales
F E A T U R E S
Ricotta and Black Pepper Gnocchi, Fine Herbes and Noilly Prat Vermouth
Confit of Sonoma Duck Leg, Clementine Spaetzle, Swiss Chard, Cherry Guajillo Sauce
Creekstone Farms Braised Beef, Potatoes and Celeriac, Horseradish Gremoulata
Caramelized Sea Scallops and Kurabota Pork Belly, Pickled Watermelon Salad with Fennel and Arugula
Alaskan Halibut, Beet and Carrot Jam, Black Truffle and Meyer Lemon Aioli
Number One Tuna, Parsnip Apple Purée, Smoked Oyster Mushrooms, Green Peppercorn and Sherry
S I G N A T U R E I T E M S
Colorado Lamb, Tomato Pepper Chutney, Lamb’s Grist Mill Polenta with Fontina and Mushrooms
Prime Beef Tenderloin, 10 oz Center Cut, Sauce Béarnaise
A D D I T I O N A L S I D E S
Asparagus with Béarnaise | Roasted Mushrooms with Madeira
Pommes Frites | Whipped Gold Potatoes
Corn Polenta with Fontina and Mushrooms
Chef John Brand 
is there any way to get the recipe for the roasted cauliflower volute (sp)? i had on a recent trip and it was AMAZING. i had to let everyone at the table sample – and then there was less to enjoy… : (
i’ll even buy the cookbook if is one : )
susan
HI, sorry for the delay. Try the recipe again and let me know if you have any questions. It also works well added to mashed potatoes, as au gratin or an omelette. Thanks for the reply.