reservations

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.

dessert

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

orange risotto cannoli   Grand Marnier scented risotto, vanilla-passionfruit coulis, Chantilly cream  |  9.50

butterscotch bourbon cheesecake  |  crème fraîche caramel, molasses cookie crumble, vanilla poached pear, pear chip  |  9.50

chocolate dream cake  cardamom white chocolate mousse, dark chocolate mousse, salted almond white chocolate streusel, bruléed orange  |  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