Dinner

SOUP

 

SOUP DU JOUR/RED CHILI GF /FRENCH LENTIL with SMOKED HAM GF                    

 

STARTER SALADS 

 

UNIVERSITY CLUB SALAD GF                                                                                                         

Field Greens tossed with Grape Tomatoes, Kalamata Olives, English Cucumbers, Feta Cheese,

Croutons and your choice of Dressing                                                                                    

 

WEDGE SALAD GF                                                                                                                                             

Grape Tomatoes, Blue Cheese, Bacon and your choice of Dressing

 

ENTREE SALADS

 

SALMON SALAD * GF                                                                                                                   

Seared Salmon over Baby Greens tossed with Pickled Onions, Grape Tomatoes, Goat Cheese, Cucumbers

and Chimichurri Relish

 

CAESAR SALAD                                                                                                                                                     

Romaine Lettuce tossed with House Made Caesar Dressing, Croutons and Parmesan-Reggiano Cheese

Add Grilled Chicken ($4) Salmon* ($5.5) Shrimp ($6)

 

ENTREES

 

PROSCUITTO WRAPPED HALIBUT         
Sweet Tomato and Asparagus Tip Couscous,

with Balsamic Glaze and Micro Greens

 

PRIME CREEK STONE RANCH

NEW YORK STRIP* GF                                

Fingerling Lyonnaise Potatoes and Butternut

Squash

 

CHICKEN FLORENTINE GF                      

Wilted Spinach, Bacon, Fingerling Potatoes

and Garlic Parmesan Cheese Sauce                                       

 

ALMOND CRUSTED TROUT                     

Pears, Heirloom Tomatoes, Crispy Brussels

Sprout Leaves with Honey Dijon Vinaigrette

and Red Micro Greens

 

Le PUY SALMON * GF                                    

Crispy Salmon over French Lentils

with Root Vegetables and Sherry Jus

 

COLORADO RACK of LAMB* GF                 

Seared and Slow Roasted with Candied Carrots

and Fingerling Lyonnaise Potatoes

 

DESSERTS

Two Fresh Baked Cookies            
(The kitchen will need 15 minutes to make them so good!)

Chocolate Chip or Macadamia Nut White Chocolate

 

CLASSIC CRÈME BRULEE GF                      

APPLE CRISP                                               
Rocky Mountain Style with Vanilla Bean Ice Cream

 

Executive Chef Mike Hartman

 

*These items may be served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.