Traditional french escarGot bourguignon   12.

Served in Shell with Herb Garlic Butter

Black Pearl American Paddle Fish Caviar   80.

Traditional Garnitures and Creme Fraiche

duo of salmon & yellowfin tuna tartare14.

Fresh Herbs, Lemon, Capers, Sun Dried Tomato and Creme Fraiche

Housemade Gnocchi 12.

Organic Vegetables, Wild Mushrooms and Parmigiano-Reggiano

warm walnut crusted goat cheese   11.

Grapes, Peppered Honey and Walnut Raisin Bread

Veal Sweet Breads 16.

Smoked Pancetta, Braised Endive and Black Truffle Sauce

Organic butternut squash Ravioli 14.

Wild Mushrooms, Sage, Red Wine Sauce, Parmigiano-Reggiano

Grilled Colorado Lamb Salad   16.

Wilted Spinach, Mixed Greens, Red Wine Vinaigrette and Feta Cheese

organic comice pear salad   11.

Belgium Endive, Candied Walnuts and Stilton Cheese, Frisee and Arugula with Sherry Vinaigrette 

 Indian Spiced prawn salad    14.

Fennel, Mixed Greens, Avocado and Rice Vinaigrette

 ORGANIC FIELD GREEN SALAD   8.

Organic Tomato, Fresh Herbs and Tarragon Vinaigrette

  ORGANIC BEET SALAD  12.

Golden & Red Beets, Arugula, Goat Cheese, Pistachios and Madeira Glaze

ORGANIC BUTTERNUT SQUASH SOUP  9.

Wild Mushroom, Pumpkinseed Oil and Truffle Chantilly Creme

Seafood And Shellfish

Seared Rare Hawaiian Yellowfin Tuna 31.

Haricot Verts, Roasted Acorn Squash and Parsnip Puree and Truffle Vinaigrette

PAN ROASTED PACIFIC KING SALMON  31.

Charred Cauliflower, French Green Lentil Ragout and Red WIne Sauce

Pan Seared Maine Diver Scallops   36.

Ragout of Organic Vegetables, Maine Lobster and Potato Puree

Poultry, Game And Meat

Grilled Chicken Breast 20.

Zucchini, Haricot Verts, Potato Puree and Lemon Caper Butter

Pan Roasted Pheasant 33.

Wild Mushrooms, Swiss Chard, Vegetable Truffle Risotto, Foie Gras and Madeira Sauce

Two Preparations of Duck    32.

Duck Confit Leg, Duck Breast, Roasted Turnip, Sweet Potato Puree and Balsamic Vinegar Sauce

Pan Roasted Flat Iron Pork 21.

Swiss Chard, Turnips, Caramelized Golden Apples and Spatzele

Provencal Herb Crusted Colorado Rack of Lamb 39.

Tomato Confit, Spinach and Black Olive Risotto

braised BEEF short rib    29.

Wild Mushroom Ragout, Spinach and Yukon Gold Potato

Angus rib eye steak 29.

Broccoli, Baby Carrots, Potato Gratin and Red Wine Sauce

Black Pepper Roasted New Zealand Cervina Venison 42.

Swiss Chard, Celery Root Puree and Port Cherry Sauce

Certified Angus Filet Mignon 40.

Roasted Shallot Fondue, Potato Gratin and Bordelaise Sauce

PAON Offers Wine Tasting In Our Retail Wine Shop and Elegant Private Dining