OPEN YEAR ROUND!
10801 Legacy Ridge Pkwy
Westminster, CO 80031
303-438-8524
|
DAILY SPECIALS
Monday
Meatloaf with mushroom
gravy, mashed potatoes
and steamed vegetables
Tuesday
Vegetable lasagna with Italian sausage and basil pesto
Wednesday
Chicken Pot Pie
with fall vegetable medley
and golden puff pastry
Thursday
Grilled pork chops with
roasted root vegetables
Friday
Seasonal grilled fish with Chef's accompaniments
|
DRINK SPECIALS
Monday
$5 Margaritas all day
Tuesday
$3 Fat Tires
Wednesday
$6 or $8 Wine Flights
$2 off any appetizer
Thursday
$5 Bloody Marys
Friday
$2 off any Martini
Sunday
With the purchase of a
dinner entree, receive half
off on any bottle of wine.
|
|
|
|
Valentine's Day Dinner
Great news! This special event will be available on
Saturday, February 13 and Sunday, February 14!
$96.00 per couple
(taxes and gratuity not included)
Please RSVP with Luca Baud: 303-438-8524.
Please choose one from each course:
First Course
- Shrimp bisque with creme fraiche and fresh chives
- Wild mushroom bisque with black truffle and sage
Second Course
- Pomegranate glazed Duck Breast salad with goat cheese and balsamic
vinaigrette
- Petite lollipop Lamb Chops with baby arugula, blue cheese and
raspberry vinaigrette
Third course Each entree served with baked potato and roasted
asparagus
- Table-side Chateaubriand for two with brandy cream sauce
- Grilled petite Tenderloin medallions with truffle butter
- Roasted Stripped Black Bass with lobster compound butter
Fourth Course
- Trio of assorted chocolate truffles for two and fresh berries
- Mixed berry and white chocolate bread pudding with creme
anglaise, fresh mint
First seating at 5pm. Last seating at 9pm.
Space will be limited. Reservations recommended.
Menu subject to change. Vegetarian options available upon request.
|
Wine Dinner
Friday, February 26
6:30-10:30pm
$45 per person
Please join us as we enjoy Spanish wines and a delectable food pairing prepared by Chef Paolo Neville.
Steamed mussels with roasted red peppers & toasted almonds
Bodegas Fillaboa - Albarino
Thyme roasted chicken breast with crisp saffron rissoto cake,
baby spinach & virgin olive oil
Vinos Sin-Ley - 2005 Monastrell
Roasted flank steak with Cabrales cheese & papas bravas
Cortijo Lii (Rioja) - Tempranillo
Red wine poached pear, cinnamon ice cream
Naveran - Cava Brut
Limited seating. Please RSVP with Luca Baud: 303-438-8524.
|
9 and Dine (coming soon!)
Our new weekly package will include golf, food and beverage specials all for one low price!
More details to follow in our March newsletter.
|
College Basketball Bracket Challenge
Join us in our 2010 Bracket Challenge! Free to play with a chance to win great prizes!
More details to follow in our March newsletter.
|
Chef Paolo's Corner
Wild
Mushroom Bisque
This
hearty mushroom soup is a great treat on a cold winter day and with its velvety
texture elegant enough to dazzle your sweet heart on Valentine's Day...
garnish with some black truffle shavings, creme fraiche and tasty leaves of
fried sage!
1 cup dried wild mushrooms
2 lbs mixed fresh mushrooms, such as
cremini, button and shiitake
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup diced yellow onion
2 tablespoons chopped garlic
Kosher salt
Freshly ground pepper
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme
1 stalk celery , thinly sliced
1/4 cup Marsala wine
1 cup canned chicken broth
1 teaspoon fresh thyme
1 cup cream
2 tablespoons Madeira or Sherry wine
Directions:
Bring 2
cups of water to a boil. Place dried mushrooms in a large glass measuring cup.
Pour boiling water over mushrooms and set aside. Wash and trim fresh mushrooms;
cut into quarters and set aside.
Heat oil
and butter in a 4-quart stockpot over medium heat. Add onions, garlic, pinch
salt and pepper, thyme and rosemary. Cook over medium heat, stirring
occasionally, until onions begin to brown, about 7 minutes. Add celery and
continue to cook until translucent, about 2 minutes. Add fresh mushrooms and
generously season with salt and pepper, stirring frequently for about 5
minutes, until mushrooms lose approximately half their volume.
Using a
slotted spoon, remove wild mushrooms from water and add them to stockpot.
Increase heat to medium high and add Marsala. Cook 1 minute.
Slowly
pour mushroom liquid into stockpot, leaving any sediment behind. Add chicken
broth and bring to a boil, then reduce to a simmer and cook about 20 minutes.
Turn off heat and let soup cool slightly (about 8 minutes), stirring
occasionally.
Using a
standard or immersion blender, puree soup until smooth. If using a standard
blender, puree in small batches to prevent spillage. Transfer to a clean pot or
storage container. Soup can be refrigerated for up to 2 days or frozen for up
to 2 months.
When
ready to serve, reheat soup, add more fresh herbs and cream; stir well. Use
additional milk or chicken broth if soup is too thick. Simmer 5 minutes and
adjust seasoning to taste. Turn off heat, add Madeira, stir well and serve
immediately.
|
|
|
|
|
|
|
