Chef Johnny
Summer Menu
Appetizers
Signature Summer App
Local organic heirloom tomato bruschetta with white beans, Colorado goat cheese, farmstand fresh basil, EVO-shallot rice wine mignonette, and cocktail sauces
Tuna Poke “Nachos”
Fresh Big Eye tuna, tomato, cucumber, ginger relish, wasabi aioli
Jamaican Jerk Chicken Skewers
With Thai peanut sauce, cashews, and cucumber-jalapeño slaw
Oyster Bar
Varieties of fresh oysters tailored to your palate
Street Corn Fritters
Topped with grilled yuzu pork belly, black bean salsa, and cilantro lime crema
Gulf Wild Shrimp Cocktail
Poached in court bouillon, served with roasted jalapeño cocktail sauce
Thai Beef Tenderloin Lettuce Wraps
Radicchio, ginger-serrano mint slaw, Sriracha aioli
Organic Salsa Bar
Fresh fried chips with heirloom tomato pico de gallo, guacamole, and spicy chipotle red salsa
Bacon-Wrapped Jalapeño Poppers
Stuffed with goat cheese, topped with pineapple sweet chili glaze, served with housemade ranch
Entrées
Prime Beef Tenderloin Au Poivre
Pepper-crusted with stone-ground mustard sauce, wild mushrooms, and roasted garlic mash
Rocky Mountain Rainbow Trout
Pistachio crusted with basil and grapes, Champagne beurre blanc, and campfire fingerling-sweet potato bacon hash
Alaskan Wild Salmon (King or Sockeye)
Grilled with smoked cherry BBQ sauce, black bean avocado salsa, and sweet corn risotto
Colorado Rack of Lamb
Dijon and herb-crusted, with tarragon-shallot jus and goat cheese mash
Cowboy Ribeye
Blackened prime ribeye, blue cheese butter, and herb-roasted fingerling potatoes
Ginger-Seared Diver Scallops
With orange butter, coconut rice, and chili oil
Pan-Roasted Chicken Breast
Fresh, seasonal preparation
Tagliatelle
With wild mushrooms, stone-ground mustard sauce, and Manchego cheese
Desserts
Strawberry Shortcake
Freshly baked sweet biscuits with vanilla bean whipped cream
Chocolate Fondue
Blend of milk and dark chocolates, served with strawberries, cream puffs, bananas, and pound cake — great for families
Crème Brûlée
Soups & Salads
New England Clam Chowder
(Subject to availability of fresh clams)
New Mexico Chile Verde
Fresh roasted peppers, braised pork, and corn tortillas
Farmstand Sweet Corn Bisque
With goat cheese and truffle popcorn
Caprese Salad
Local heirloom tomatoes, fresh basil, mozzarella, and balsamic pearls
Steakhouse Wedge
St. Agur blue cheese dressing, Honeycrisp apple, tomato, bacon, crispy beets
Nut & Berry Salad
Candied walnuts, chili-roasted pistachios, seasonal berries, pomegranate vinaigrette
Farmstand Beet Salad
Red and gold roasted beets, local goat cheese, arugula, fresh herbs, raspberries, and balsamic vinaigrette
