SPRING

• Colorado Trout with Lemon Herb Butter: Served with wild rice and sautéed local asparagus.

• Rocky Mountain Spring Salad: Mixed greens with radishes, goat cheese, strawberries, and a balsamic vinaigrette.

• Pea and Mint Soup: Made with vegetable broth, garnished with crispy prosciutto and mint leaves.

• Herb-Roasted Spring Lamb: served with Refreshing Mint Herb Dressing, baby carrots, and rosemary roasted potatoes.

SUMMER

• Grilled Bison Ribeye: With a cherry balsamic reduction, served with roasted fingerling potatoes and grilled zucchini.

• Chilled Watermelon Gazpacho: Made with local watermelon, cucumbers, and peppers, topped with fresh microgreens.

• Stuffed Zucchini Boats: Filled with quinoa, roasted vegetables, and drizzled with a tangy tahini sauce.

• Portobello Steaks with Avocado Chimichurri: Marinated portobello mushrooms grilled to perfection, topped with a fresh avocado and herb chimichurri.

FALL

• Herb-Crusted Colorado Lamb Chops: With roasted root vegetables and a rosemary garlic jus.

• Butternut Squash Risotto: Creamy risotto with roasted butternut squash, sage, and Parmesan.

• Harvest Grain Salad: Farro, cranberries, pecans, and kale, tossed with a maple Dijon dressing.

• Apple Cider Braised Pork Shoulder: Slow-cooked pork shoulder with apple cider reduction, served with mashed sweet potatoes and sautéed kale.

WINTER

• Elk Stew: Slow-cooked elk with potatoes, carrots, and parsnips in a rich, savory broth.

• Roasted Vegetable and Lentil Shepherd’s Pie: Topped with a creamy mashed potato crust.

• Maple Glazed Salmon: Served with wild rice pilaf and roasted Brussels sprouts.

• Thyme-Roasted Chicken: With winter root vegetables and a lemon garlic sauce.