Although we might not show an available table at your preferred time, we suggest you call the restaurant at 303.820.2282 to take advantage of possible chef counter seating or last minute cancellations.


warm fig beignets sweet goat cheese and black mission fig filled pastries, ruby port reduction |  9.50

flan de queso   pickled fresnos, jalapeño lime syrup, hechas a mana cinnamon corn tortilla chips, strawberry  |  9.50

lemon & blueberries  |  brûléed lemon sponge cake, blueberry verjus compote, white chocolate salted streusel, crème fraîche ice cream  |  9.50

peanut butter-caramel tort |  peanut butter ganache, crème fraîche caramel, peanut brittle tuile, vanilla bean ice cream  |  9.50

house made ice creams and sorbets  |  lace cookie plate, choose three ice creams or sorbets or mix ‘n match  |  9.50



pastry chef eric dale

pastry sous chef erika flores




port, sherry madeira


Niepoort 10 Year Tawny Port 14.00


Kopke LBV 2015 Port 12.00


Smith Woodhouse 2016 Vintage Port 25.00

Lustau “Los Arcos” Amontillado Sherry 11.00

M. Chapoutier 2017 Banyuls 16


Henriques & Henriques 10 Year Malvasia Madeira 13.50


Henriques & Henriques 10 Year Boal Madeira 13.50


dessert wine


Vietti Moscato d’Asti 11.50

Cà del Re “Fabioperrone” Moscato d’Asti 12.50


Robert Mondavi Moscato d’Oro 9.00

Domaine de Durban Muscat de Beaumes de Venise 13.00

Merryvale “Antigua” Muscat 15


Vega Sicilia “Oremes” Late Harvest Furmint 14

Castelnau de Suduiraut, Sauternes 12

Far Niente “Dolce” 24.50

Clos Dady Sauternes 15
Andrew Rich Late Harvest Gewürztraminer 15

cognac, armagnac, grappa


Ansac VS Cognac  10.00

Kelt VSOP Cognac  18.00

Hennessy VSOP  30.50

Hennessy XO  45.50

Delord Napoleon Bas-Armagnac  16.00

Moletto Grappa di Prosecco 12.00

Marolo Grappa di Brunello 20.50

Jacopo Poli “Pere di Poli” Pear Brandy 18.00

Busnel Calvados VSOP 19.00