Spuntino

Chefs' choice of house made or imported meats & cheeses served with accoutrements & bread

House made rosemary + olive oil focaccia & our Origin Guernsey milk ricotta

Warm house marinated Losada olives

Chefs' selection of seasonally changing vegetable preparations

Wild-tracked Rocky Mountain elk tartare, ginger-garlic, toasted masala aioli, ajwain seed crisps

Traditional risotto balls with Hatch green chile and sharp white cheddar, cilantro-lime crema

Altius Farm greens, pancetta, roasted acorn squash, candied pecans, apple cider vinaigrette, gorgonzola dolce

Buffalo milk burrata, Saba, housemade apple butter, Altius Farms greens, sliced apples, pinenuts

Jumbo lump crab salad, preserved lemon, Thai basil, Olathe sweet corn, crispy potato cake, chile oil

Handmade ricotta-potato dumplings, toasted cashews, Indian-spiced tomato sauce, cilantro & red onion

Hand cut ribbon pasta with El Regalo Ranch goat ragu, aged Pecorino

Handmade pasta filled with ricotta & sweet potato puree, Elevation guanciale, arugula, jus

Our daily pasta special

Yogurt & spice marinated cauliflower, aloo tikki, pakora fried red onions, coconut peanut chutney, mint-cilantro oil

Crispy pork belly, cold capellini Thai salad, toasted peanuts, 63° egg, rice crackers

Cook's Venture 1⁄2 'brick' chicken, roasted eggplant, tomato rice, marcona almonds, chimichurri

Seared diver scallops*, CO corn mousse, fregola salad, pancetta, pickled mustard seed