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


peanut, banana, toffee, marshmallow   banana pastry cream, peanut butter mousse, toasted marshmallow, candied peanuts, chocolate coated toffee  |  9.50


white peach entremet  |  almond financier cake, peach curd, white chocolate peach mousse, Marcona almonds, fresh peaches  |  9.50


Chocolate Japanese “cloud cake”  |  chocolate soufflé cake, chocolate sauce, chocolate tuile, coffee 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




port, sherry madeira


Niepoort 10 Year Tawny Port 14.00


Ferreira Ruby Port 10.00


Kopke LBV 2011 Port 12.00


Smith Woodhouse 1994 Vintage Port 25.00

Lustau East India Solera Oloroso Sherry 25.00

Osbourne VORS 30 Year Palo Cortado Sherry 29.00


Henriques & Henriques 10 Year Malvasia Madeira 13.50


Henriques & Henriques 10 Year Boal Madeira 13.50


dessert wine


Vietti Moscato d’Asti 11.50


Robert Mondavi Moscato d’Oro 9.00


Domaine de Durban Muscat de Beaumes de Venise 13.00


Calvo Vin Santo del Chianti 10.00


Royal Tokaji 5 Puttunyos 22.00


Far Niente “Dolce” 24.50

Chateau d’Yquem 75.00

cognac, armagnac, grappa


Olivares Dulce Rojo Monastrell 14.50

Ansac VS Cognac  10.00

Kelt VSOP Cognac  18.00

Courvoisier XO Cognac  30.00

Hennessy VSOP  30.50

Hennessy XO  45.50

Delord Napoleon Bas-Armagnac  14.00