Left Bank Restaurant

Cold foie gras marinated in Armagnac, served with aspic of cassis berry and pain d’épice biscotte

Maine Lobster tail confit in butter served on a bed of organic mushrooms, topped with a saffron emulsion

Wagyu filet in puff pastry, served with a croustillant of truffle potatoes and jus of foie gras

Roulade of caramel and praline, thin chocolate mousse and almond biscuit Joconde

Cold foie gras marinated in Armagnac, served with aspic of cassis berry and pain d’épice biscotte

Maine Lobster tail confit in butter served on a bed of organic mushrooms, topped with a saffron emulsion

Roasted Quail breast wrapped in shoestring potato served on a butternut squash and Port reduction

Pan seared fresh bay scallops in lemon butter topped with caviar and served with a velouté of celery root

Wagyu filet in puff pastry, served with a croustillant of truffle potatoes and jus of foie gras

Micro-arugula salad served with a shallot and Jerez vinaigrette, triple cream truffle cheese

Roulade of caramel and praline, thin chocolate mousse and almond biscuit Joconde

Homemade pasta served with a julienne of winter truffles

Two mini pancakes topped with sour cream, cold-smoked salmon and Prime Osetra caviar

Homemade French onion soup

Homemade lobster stock seasoned with saffron, thickened with cream and Maine lobster meat

Homemade tomato soup topped with a puff pastry

Escargots baked with butter, garlic & parsley

Pan-seared fresh duck liver, served with Palisade plum poached in vanilla and rum, and a homemade Palisade plum marmalade

Hand-chopped beef filet mixed with onions, capers cornichons, fresh parsley, and jalapeño to order, served with grilled bread

Sliced artichoke heart, fresh avocado, heirloom cherry tomatoes, asparagus and hearts of palm on a tomato coulis

1oz. Prime Osetra caviar, served with fresh blinis, poached egg, diced onion, parsley, capers, and crème fraîche

Fresh oysters, market selection, half dozen, served with fresh lemon, red wine vinegar-shallot mignonette and cocktail sauce

Thinly sliced raw salmon with lime juice, green peppercorns and chives, served with toast points

Fresh, homemade duck liver pâté seasoned with Sauternes, served with grilled bread, pear poached in a Porto reduction, and a marmalade of sweet onion.

Baby spinach leaves tossed in a shallot and ginger vinaigrette, feta cheese and topped with a beef chip

Belgium endives, radicchio salad tossed with apples, spiced pecans, and Roquefort vinaigrette

Whole, pan-seared Dover Sole, served in a lemon, butter, and parsley sauce with a casserole of vegetable and marble potatoes. De-boned tableside

Rack of Colorado lamb coated with Dijon mustard and garlic, rolled in breadcrumbs Provençal, served with potato au gratin **Market Price

Dry-Aged, bone-in Prime Rib steak, grilled and served with sautéed marble potatoes, grilled asparagus, and both Béarnaise and Bordelaise sauces. **Market Price

Fresh boneless trout sautéed with olive oil, capers, caper berries, lemon, oven-dried tomatoes, potato and vegetables

Thin puff pastry shell, lined with spinach and filled with fresh lobster, shrimp and asparagus served with a creamy saffron sauce

Fresh, grilled all-natural Scottish Salmon filet, served with a black rice flan, tomato coulis, broccoli puree and broccoli florets

Fresh lobster, shrimp, scallops and mussels served in a lobster broth with fresh fennel, rice, garlic croutons and a side of rouille

Pan-seared elk chops, served with sautéed wild mushrooms, pomme dauphine, and a sherry sauce

Slowly braised Waygu short rib served with root vegetables, potato purée, and a red wine and onion reduction

Black Angus Beef filet rolled in crushed white peppercorns, served with a Cognac cream sauce, potato purée and vegetables

Braised duck breast served with an orange gastrique, orange marmalade, and a vegetable napoleon of potato, zucchini, squash and sweet potato

Sautéed, milk-fed veal chop, served with grilled asparagus, marble potatoes and truffle foie gras sauce **Market Price

Sautéed, milk-fed veal chop, served with grilled asparagus, marble potatoes and truffle foie gras sauce, and topped with a slice of pan-seared foie gras **Market Price

Valrhona Chocolate soufflé served with a vanilla crème anglaise

Lemon soufflé served with a Grand Marnier crème anglais

Fresh pear tart served with homemade vanilla ice cream

Homemade lemon cheesecake with graham cracker crust, served with homemade lemon ice cream and lemon coulis

Layered opera cake of almond biscuit and buttercream, served with a Valrhona chocolate coffee sauce

Assortment of fine French cheeses accompanied with crackers and dried fruit

Please ask server for daily selection

Homemade pasta served with a julienne of winter truffles

Mini pancakes topped with sour cream, cold-smoked salmon and Prime Osetra caviar

Homemade French onion soup

Homemade lobster stock seasoned with saffron, thickened with cream and Maine lobster meat

Homemade tomato soup topped with a puff pastry

Escargots baked with butter, garlic & parsley

Pan-seared fresh duck liver, served with cassis coulis, roasted pineapple and a butter crumb biscuit

Hand-chopped beef filet mixed with onions, capers cornichons, fresh parsley, and jalapeño to order, served with grilled bread

Sliced artichoke heart, avocado, and hearts of palm on a tomato coulis, with asparagus and cherry tomatoes tossed in pesto

1oz. Prime Osetra caviar, served with fresh blinis, 6 minute poached egg, diced onion, parsley, capers, and crème fraîche

Fresh oysters, market selection, half dozen, served with fresh lemon, red wine vinegar-shallot mignonette and cocktail sauce

Thinly sliced raw salmon with lime juice, green peppercorns and chives, served with toast points

Fresh, homemade duck liver pâté seasoned with Sauternes, served with poached fresh figs in a spice syrup and grilled bread

Baby spinach leaves tossed in a shallot and ginger vinaigrette, feta cheese and topped with a beef chip

Belgium endives, radicchio salad tossed with apples, spiced pecans, and Roquefort vinaigrette

Whole, pan-seared Dover Sole, served in a lemon, butter, and parsley sauce with marble potatoes and vegetables. De-boned tableside

Rack of Colorado lamb coated with Dijon mustard and garlic, rolled in breadcrumbs Provençal, served with potato au gratin **Market Price

30 day dry-aged, bone-in Prime Rib steak, grilled and served with potatoes, grilled vegetables, and Béarnaise and Bordelaise sauces. **Market Price

Whole Turbot, roasted with garlic, rosemary, and thyme, served with a tomato-shallot olive oil, lemon butter sauce, potato and roasted winter vegetables, de-boned tableside **Market Price

Fresh boneless trout sautéed in olive oil, served with capers, caper berries, lemon, oven-dried tomatoes, whipped potato, and vegetable medley

Thin puff pastry shell, lined with spinach and filled with fresh lobster, shrimp and asparagus served with a creamy saffron sauce

Fresh Scottish salmon fillet grilled, served with a spaghetti squash, feta cheese and pesto croquette, beet purée and Béarnaise sauce on the side

Fresh lobster, shrimp, scallops and mussels served in a lobster broth with fresh fennel, rice, garlic croutons and a side of rouille

Pan-seared elk chops served with sautéed wild mushrooms and a shallot, sherry, brandy, and merlot reduction

Slowly braised Wagyu short rib served with root vegetables, potato purée, and a red wine onion sauce

Black Angus Beef filet rolled in crushed white peppercorns, served with a Cognac cream sauce, potato purée and vegetables

Braised duck breast served with an orange gastrique, kumquat marmalade, caramelized baby carrots, and sweet potato puree

Valrhona Chocolate soufflé served with a vanilla crème anglaise

Lemon soufflé served with a Grand Marnier crème anglais

Fresh pear tart served with homemade vanilla ice cream

Creamy vanilla custard baked in puff pastry served with a caramel sauce

Valrhona dark chocolate mousse served with a chocolate glaze and pistachio ganache

Napoleon of vanilla and chocolate ice creams atop Genoise cake, covered in piped meringue, flambeed tableside with Grand Marnier

Assortment of fine French cheeses accompanied with crackers and dried fruit

Please ask server for daily selection

Duck confit rolled in a thin dough with shallots and turnip, baked and served in a black winter truffle duck consommé

Steamed Alaskan king crab topped with a Hollandaise sauce and Osetra caviar

Roasted Wagyu filet served with foie gras au jus and double backed truffle potatoes

Medley of tropical fruit with coconut, pineapple and mango sorbets and a drizzle of cassis coulis

Duck confit rolled in a thin dough with shallots and turnip, baked and served in a black winter truffle duck consommé

Steamed Alaskan king crab topped with a Hollandaise sauce and Osetra caviar

Cold foie gras served with a mini pear poached in vanilla-spiced port, and warm mini brioche

Grilled fresh diver scallops, served with a fresh julienne of leeks, prosciutto, and cauliflower velouté

Roasted Wagyu filet served with foie gras au jus and double backed truffle potatoes

Micro-arugula salad served with a shallot and Jerez vinaigrette, triple cream truffle cheese

Medley of tropical fruit with coconut, pineapple and mango sorbets and a drizzle of cassis coulis

Homemade pasta served with a julienne of winter truffles

Two mini pancakes topped with sour cream, cold-smoked salmon and Prime Osetra caviar

Homemade French onion soup

Homemade lobster stock seasoned with saffron, thickened with cream and Maine lobster meat

Homemade tomato soup topped with a puff pastry

Escargots baked with butter, garlic & parsley

Pan-seared fresh duck liver, served with Palisade plum poached in vanilla and rum, and a homemade Palisade plum marmalade

Hand-chopped beef filet mixed with onions, capers cornichons, fresh parsley, and jalapeño to order, served with grilled bread

Sliced artichoke heart, fresh avocado, heirloom cherry tomatoes, asparagus and hearts of palm on a tomato coulis

1oz. Prime Osetra caviar, served with fresh blinis, poached egg, diced onion, parsley, capers, and crème fraîche

Fresh oysters, market selection, half dozen, served with fresh lemon, red wine vinegar-shallot mignonette and cocktail sauce

Thinly sliced raw salmon with lime juice, green peppercorns and chives, served with toast points

Fresh, homemade duck liver pâté seasoned with Sauternes, served with grilled bread, pear poached in a Porto reduction, and a marmalade of sweet onion.

Baby spinach leaves tossed in a shallot and ginger vinaigrette, feta cheese and topped with a beef chip

Belgium endives, radicchio salad tossed with apples, spiced pecans, and Roquefort vinaigrette

Whole, pan-seared Dover Sole, served in a lemon, butter, and parsley sauce with a casserole of vegetable and marble potatoes. De-boned tableside

Rack of Colorado lamb coated with Dijon mustard and garlic, rolled in breadcrumbs Provençal, served with potato au gratin **Market Price

Dry-Aged, bone-in Prime Rib steak, grilled and served with sautéed marble potatoes, grilled asparagus, and both Béarnaise and Bordelaise sauces. **Market Price

Fresh boneless trout sautéed with olive oil, capers, caper berries, lemon, oven-dried tomatoes, potato and vegetables

Thin puff pastry shell, lined with spinach and filled with fresh lobster, shrimp and asparagus served with a creamy saffron sauce

Fresh, grilled all-natural Scottish Salmon filet, served with a black rice flan, tomato coulis, broccoli puree and broccoli florets

Fresh lobster, shrimp, scallops and mussels served in a lobster broth with fresh fennel, rice, garlic croutons and a side of rouille

Pan-seared elk chops, served with sautéed wild mushrooms, pomme dauphine, and a sherry sauce

Slowly braised Waygu short rib served with root vegetables, potato purée, and a red wine and onion reduction

Black Angus Beef filet rolled in crushed white peppercorns, served with a Cognac cream sauce, potato purée and vegetables

Braised duck breast served with an orange gastrique, orange marmalade, and a vegetable napoleon of potato, zucchini, squash and sweet potato

Sautéed, milk-fed veal chop, served with grilled asparagus, marble potatoes and truffle foie gras sauce **Market Price

Sautéed, milk-fed veal chop, served with grilled asparagus, marble potatoes and truffle foie gras sauce, and topped with a slice of pan-seared foie gras **Market Price

Valrhona Chocolate soufflé served with a vanilla crème anglaise

Lemon soufflé served with a Grand Marnier crème anglais

Fresh pear tart served with homemade vanilla ice cream

Homemade lemon cheesecake with graham cracker crust, served with homemade lemon ice cream and lemon coulis

Layered opera cake of almond biscuit and buttercream, served with a Valrhona chocolate coffee sauce

Assortment of fine French cheeses accompanied with crackers and dried fruit

Please ask server for daily selection

Homemade pasta served with a julienne of winter truffles

Mini pancakes topped with sour cream, cold-smoked salmon and Prime Osetra caviar

Homemade French onion soup

Homemade lobster stock seasoned with saffron, thickened with cream and Maine lobster meat

Homemade tomato soup topped with a puff pastry

Escargots baked with butter, garlic & parsley

Pan-seared fresh duck liver, served with cassis coulis, roasted pineapple and a butter crumb biscuit

Hand-chopped beef filet mixed with onions, capers cornichons, fresh parsley, and jalapeño to order, served with grilled bread

Sliced artichoke heart, avocado, and hearts of palm on a tomato coulis, with asparagus and cherry tomatoes tossed in pesto

1oz. Prime Osetra caviar, served with fresh blinis, 6 minute poached egg, diced onion, parsley, capers, and crème fraîche

Fresh oysters, market selection, half dozen, served with fresh lemon, red wine vinegar-shallot mignonette and cocktail sauce

Thinly sliced raw salmon with lime juice, green peppercorns and chives, served with toast points

Fresh, homemade duck liver pâté seasoned with Sauternes, served with poached fresh figs in a spice syrup and grilled bread

Baby spinach leaves tossed in a shallot and ginger vinaigrette, feta cheese and topped with a beef chip

Belgium endives, radicchio salad tossed with apples, spiced pecans, and Roquefort vinaigrette

Whole, pan-seared Dover Sole, served in a lemon, butter, and parsley sauce with marble potatoes and vegetables. De-boned tableside

Rack of Colorado lamb coated with Dijon mustard and garlic, rolled in breadcrumbs Provençal, served with potato au gratin **Market Price

30 day dry-aged, bone-in Prime Rib steak, grilled and served with potatoes, grilled vegetables, and Béarnaise and Bordelaise sauces. **Market Price

Whole Turbot, roasted with garlic, rosemary, and thyme, served with a tomato-shallot olive oil, lemon butter sauce, potato and roasted winter vegetables, de-boned tableside **Market Price

Fresh boneless trout sautéed in olive oil, served with capers, caper berries, lemon, oven-dried tomatoes, whipped potato, and vegetable medley

Thin puff pastry shell, lined with spinach and filled with fresh lobster, shrimp and asparagus served with a creamy saffron sauce

Fresh Scottish salmon fillet grilled, served with a spaghetti squash, feta cheese and pesto croquette, beet purée and Béarnaise sauce on the side

Fresh lobster, shrimp, scallops and mussels served in a lobster broth with fresh fennel, rice, garlic croutons and a side of rouille

Pan-seared elk chops served with sautéed wild mushrooms and a shallot, sherry, brandy, and merlot reduction

Slowly braised Wagyu short rib served with root vegetables, potato purée, and a red wine onion sauce

Black Angus Beef filet rolled in crushed white peppercorns, served with a Cognac cream sauce, potato purée and vegetables

Braised duck breast served with an orange gastrique, kumquat marmalade, caramelized baby carrots, and sweet potato puree

Valrhona Chocolate soufflé served with a vanilla crème anglaise

Lemon soufflé served with a Grand Marnier crème anglais

Fresh pear tart served with homemade vanilla ice cream

Creamy vanilla custard baked in puff pastry served with a caramel sauce

Valrhona dark chocolate mousse served with a chocolate glaze and pistachio ganache

Napoleon of vanilla and chocolate ice creams atop Genoise cake, covered in piped meringue, flambeed tableside with Grand Marnier

Assortment of fine French cheeses accompanied with crackers and dried fruit

Please ask server for daily selection

Duck confit rolled in a thin dough with shallots and turnip, baked and served in a black winter truffle duck consommé

Steamed Alaskan king crab topped with a Hollandaise sauce and Osetra caviar

Roasted Wagyu filet served with foie gras au jus and double backed truffle potatoes

Medley of tropical fruit with coconut, pineapple and mango sorbets and a drizzle of cassis coulis

Duck confit rolled in a thin dough with shallots and turnip, baked and served in a black winter truffle duck consommé

Steamed Alaskan king crab topped with a Hollandaise sauce and Osetra caviar

Cold foie gras served with a mini pear poached in vanilla-spiced port, and warm mini brioche

Grilled fresh diver scallops, served with a fresh julienne of leeks, prosciutto, and cauliflower velouté

Roasted Wagyu filet served with foie gras au jus and double backed truffle potatoes

Micro-arugula salad served with a shallot and Jerez vinaigrette, triple cream truffle cheese

Medley of tropical fruit with coconut, pineapple and mango sorbets and a drizzle of cassis coulis

Homemade angel hair pasta lightly tossed in butter, topped with julienned fresh winter truffle

Mini pancakes topped with crème fraiche, cold-smoked salmon and Prime Osetra caviar

Homemade French onion soup, topped with Gruyère cheese gratinée

Homemade lobster stock seasoned with saffron, thickened with cream and Maine lobster meat

Homemade tomato soup topped with a puff pastry

Half dozen escargots, baked with garlic, butter and parsley

Pan-seared slices of fresh duck liver, served with a cassis coulis, roasted pineapple, and a crispy tuile

Hand-chopped beef filet mixed with Dijon mustard, egg yolk, diced onions, capers, cornichons, fresh parsley, and jalapeño

Artichoke mousseline, avocado, and hearts of palm on a tomato coulis, with asparagus and confit tomatoes

1oz. Prime Osetra caviar, served with fresh blinis, 6 minute poached egg, diced onion, parsley, capers, and crème fraîche

Fresh oysters, market selection, half dozen, served with fresh lemon, red wine vinegar-shallot mignonette and cocktail sauce

Salmon carpaccio topped with shallots, olive oil, jalapeno, fresh lime juice and avocado

Fresh, homemade duck liver pâté seasoned with Sauternes, served with Palisade peach jelly

Baby spinach leaves tossed in a shallot and ginger vinaigrette, topped with feta cheese and cured Bresaola beef

Belgium endive and radicchio salad tossed with apples, spiced pecans, and Roquefort vinaigrette

Whole Dover sole, pan-seared and served with a lemon, butter, and parsley sauce, served with marble potatoes and vegetables, de-boned tableside (GF)

Colorado rack of lamb coated with Dijon mustard and garlic, rolled in breadcrumbs Provençal, served with potato au gratin **Market Price

30 day dry-aged, bone-in Prime Rib steak, grilled, served with backed potatoes, vegetables, and Béarnaise and Bordelaise sauces. **Market Price

Whole turbot, roasted with garlic, rosemary, and thyme, served with a tomato, shallot, olive oil and lemon sauce, with potatoes and roasted winter vegetables, de-boned tableside **Market Price

Fresh clear-cut trout sautéed in olive oil, served with capers, caper berries, lemon, oven-dried tomatoes, crispy potato, and vegetables

Thin puff pastry shell, lined with spinach and filled with fresh lobster, shrimp and asparagus served with a creamy saffron sauce

Fresh Scottish salmon fillet grilled, served with citrus infused black rice pilaf, roasted patty pan squash, sauce verte, Béarnaise sauce on the side

Fresh lobster, shrimp, scallops and mussels in lobster broth with fresh fennel, served with sides of rouille, rice, and garlic croutons (GF)

Pan-seared elk chops, served with roasted winter squash, butternut purée, sautéed wild mushrooms, and a shallot-merlot reduction (GF)

Slowly braised Wagyu beef short rib, served with root vegetables, potato purée, and a red wine, onion, and garlic sauce (GF)

Black Angus Beef filet rolled in crushed white peppercorns, served with a Cognac cream sauce, potato purée and vegetables

Braised duck breast served with an orange gastrique, kumquat marmalade, caramelized baby carrots, and sweet potato puree

Valrhona Chocolate soufflé served with a vanilla crème anglaise

Lemon soufflé served with a Grand Marnier crème anglais

Fresh apple caramel tart served with homemade vanilla ice cream

Homemade almond macarons with Chartreuse ice cream, chocolate sauce and Chantilly

Napoleon of vanilla and chocolate ice creams atop Genoise cake, covered in piped meringue, flambeed tableside with Grand Marnier

Assortment of fine French cheeses accompanied with crackers and dried fruit

Please ask server for daily selection