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  |  11.50

chocolate kumquat mousse torte  |  dark chocolate mousse, white chocolate kumquat mousse, sesame tulip, poached kumquats, kumquat gel  | 11.50

angel food cake  |  blueberry lemon compote, crème fraîche ice cream   | 11.50

orange-scented risotto cannoli  |  Grand Marnier risotto, passion fruit coulis, Chantilly cream  |  11.50

house made ice creams and sorbets  |  lace cookie plate, choose three ice creams or sorbets or mix ‘n match  |  11.50

pastry chef eric dale

 

 

 

port, sherry madeira

Cesar Florido Moscatel Dorado Chipiona  12

La Cigarerra, Manzanilla Pasada  12

El Maestro Sierra Pedro Ximenez  15

Sandeman 10 Year Tawny Port  16

Sandeman 20 Year Tawny Port  22

Sandeman 30 Year Tawny Port  40

Henriques & Henriques 10 Year Malvasia Madeira 16

Henriques & Henriques 10 Year Boal Madeira 16

amari & digestifs

Cynar, Italy  14.5

Chartreuse Green, France  24

Chartreuse Yellow, France  24

D.O.M. Bénédictine, France  15

Ramazzotti Sambuca  16

Spirit Hound Colorado Samba  15

Amaro Montenegro, Bologna, Italy  13

L’Aperitivo Nonino  16

Fernet Branca, Milano, Italy  15.5

Leopold Bros. Absinthe 20

cognac, armagnac, grappa

Ansac VS Cognac  11

Martell “Blue Swift” WSOP Cognac  22

Hennessy VSOP Cognac  22

Delord Bas Armagnac Napoleon  16.5

Busnel Calvados VSOP 21

Germain “Robin” Alambic 7 year, California  28

Moletto Grappa di Moscato  18

Marolo Grappa di Brunello di Montalcino 22

 

dessert wine by the glass

Poquito Moscato (375 ml)  25

Domaine de Durban Muscat 14

La Cappuccina “Arzimo” Recioto di Soave  16.5

Clos Dady, Sauternes  14

M. Chapoutier 2012 Banyuls  18