If you haven’t already, stop by and check out Chef Robbie Wilson’s new spring menu. New menu items include:
Shishito Peppers- Garlic, Fleur de Sel, & Sweet Miso
Kampachi- Jalapeno, Crispy Garlic & Citrus Ponzu
Blue Fin- Pommery Mustard, Miso, Tobiko, & Truffle Oil
Hearts Of Palm- Strawberry Papaya, Candied Marcona Almonds, micro
Arugula, & Caipirihnia Vinaigrette
Sticky-Chili King Crab- Sesame-Steamed Bun & Cucumber Salad
Colorado Lamb Loin- Black-Olive Sauce & Artichoke Fritter
Taco “Al Pastor”- Kurabuta Pork Belly, Roasted Pineapple, Shishito Salsa Verde
Wagyu “Yakitori”-Striploin, Maitaike Mushrooms, Spicy Miso Steak Sauce
Pacific Halibut- Butter-poached, Togarashi, Ponzu, Truffle “Bubbles”