Mother's Day Brunch
Sunday, May 9
10am-3pm
Treat your mother right this
Mothers day and come join us at the Grill at Legacy Ridge for a
Delicious Brunch:
Eggs
Benedict
Farm
fresh Scrambled Eggs
Spinach
and Feta Quiche
Bacon and
Sausage
Skillet
Potatoes
French
Toast with Caramelized Bananas
Grilled
Beef Tenderloin
Herb
Crusted Atlantic Salmon
Mediterranean
Grilled Vegetables
Baby
Green Salad
Tropical
Fruit Platter
Fresh
Baked Breakfast Breads
Assortment
of Desserts
$22.95 per
person
$10.95 for Children under 10
Reservations highly recommended: 303-438-8524.
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Kentucky Derby
Saturday, May 1
Come join us and watch the Kentucky Derby at Legacy Ridge. Enjoy Mint Juleps
on our patio and cheer as your favorite thoroughbred crosses the finish line.
For the all ladies, wear your favorite Derby hat. The best hat will win a $25.00 Gift Certificate!
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Memorial Day Weekend Party
Saturday, May 29
We will have a Grill out all day for great food and drink specials!
Bring the
family for a round of golf, food and drinks at your local Legacy Grill.
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New Menu!!!
We are proud to announce that we
will be unveiling a new menu in the month of May! Come explore and
taste what our Executive Chef Paolo Neville has put together for the Spring and Summer months.
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Wine of the Month
Oak Creek Merlot
$4.50 per glass
$20 per bottle
Enjoy this great selection throughout the month of May!
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Chef Paolo's Corner
Asparagus and Roasted Garlic Bisque
Nothing says spring more than a velvety Asparagus soup with a touch of
cream and hints of nutty roasted garlic.
Ingredients:
2 cups diced onion
1 cup diced celery
1 cup whole garlic cloves
6 cups Chicken stock
1 tablespoon dried tarragon
1 large bunch asparagus (blanched in salted water, chilled in ice water)
salt
white pepper
nutmeg
cayenne
3 1/2 cups heavy cream
1/4 lb roux
Directions:
In a large stock pot, heat oil over medium-high heat and add onions, celery and garlic. Saute until garlic is a little brown and begins to get tender. Add chicken stock, dried tarragon and simmer
for 20 minutes. Puree until smooth and return to stove. Season to taste with salt, white pepper, nutmeg and cayanne. Thicken
with roux and simmer for 5 minutes. Add asparagus then
puree with heavy cream. Heat to a simmer and chill immediately.
Serve
hot or cold, garnish with herbed croutons
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