SLIDERS SLIDERS SERVED ON A BRIOCHE BUN SUB HOUSEMADE GLUTEN-FREE BUNS .50 EACH Veggie Burger Sliders V | 15 Jalapeño Jam, Sprout Salad, Pickled Onion, Sweet Potato Fries & Curry Lime Yogurt Colorado Lamb Sliders* GF | 17 Ground Lamb & Bacon, Aged White Cheddar, Harissa Aioli, Arugula, Sweet Potato Fries & Mint Garlic Yogurt Entrées Tofu “Paneer” V/GF | 24 Fried Tofu, Harissa Carrots, Roasted Eggplant, Red Chile, Tomato- Fennel & Cilantro Chutneys Rockfish Tom Kha* GF | 28 Radish, Roasted Carrots, Snap Peas, Cilantro, Bamboo Rice & Chili Oil Roasted Chicken GF | 27 Airline Chicken Breast, Confit Thigh, Cucumber Salad, Farro, Sesame Seeds, Sauce Guazzetto & Tahini Yogurt Flat Iron Steak* GF | 32 Parsnip Croquettes, Roasted Carrots, Fennel, Turnip, Black Garlic, Chimichurri & House Steak Sauce Longs Peak Rack of Lamb* GF | 37 Sorghum Tabouleh, Broccolini, Ras Al Hanout Roasted Carrots, Chicory, Lamb Bacon Vinaigrette & Date Agrodolce small Plates Sweet Potato Fries V/GF | 8 Curry Lime Yogurt Devils on Horseback GF | 13 Tender Belly Bacon, Smoked Almonds, Gournay Cheese Fondue, Peppadew Peppers & Sherry Gastrique Vegetable “Charcuterie” & Cheese Board gf/v | 22 Mushroom Pâté, Artichoke ‘Nduja, House Pickles, Tomato-Fennel Chutney, Cherry Mostarda, Quinoa Crackers, Taro Chips & Daily Cheese Selections Colombian Arepas GF | 13 Corn Cake, Mozzarella, Poblano Pistachio Pesto, Achiote Crema & Pico de Gallo Parsnip Gnocchi | 19 Longs Peak Lamb Bolognese, Swiss Chard, Fines Herbs, Pecorino Toscano & Parsnip Chips Diver Scallops* GF | 27 Coriander Roasted Cauliflower, Bacon-Shallot Jam, Hazelnut Granola, Cauliflower Puree & Juniper Brown Butter Carbonara Risotto* V/GF | 22 Quinoa, Lamb Bacon, English Peas, Smoked Almonds, Pecorino, Preserved Egg Yolk, Poached Egg, Buffalo Yogurt & Pea Purée (add 2 seared diver scallops* 9) Please notify your server of any allergies before ordering, as not all ingredients are listed. Due to the nature of restaurants and cross-contamination concerns, we are unable to guarantee a 100 percent allergy free zone. However we will do our best to accommodate your specific dietary needs. *These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients.Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. BY REQUEST only: V/VEGAN | GF/GLUTEN-FREE winter drinks Coconut Ginger Fizz | 6 Ginger, Lime, Coconut Milk & Sparkling Water Ginger Lemonella | 6 Ginger Lemonade & Chia Seeds (one free refill) SPORTea | 4 Brazillian Maté, Siberian Ginseng & Ginger (Free Refills) Rocky Mountain Soda Co. | 4 Cola, Diet, Root Beer, Lemon-Lime & Ginger Ale (Free Refills) Root Down Chai | 5 Made in House, Naturally Decaffeinated Soups Parsnip-Potato Soup v/gf | 8 Gigante Bean Caponata, Gremolata & Pepita Carrot & Thai Red Curry GF | 8 Apple-Pear Chutney & Cilantro Salads Stuffed Kuri Squash v/gf | 12 Roasted Mushrooms, Caramelized Onions, Shinko Pear, Moon Hill River Runs Blue, Sorghum, Lamb Bacon, Super Seed, Butternut Oil & Chipotle-Cider Gastrique Chopped Salad v/gf | 14 Kale, Cabbage, Avocado, Feta, Pickled Squash, Hemp Hearts, Chickpeas, Black Currants & Cacao Nibs Roasted Baby Beet Salad V/GF | 14 Arugula, Colorado Goat Cheese, Toasted Hazelnuts, Beet-Sunflower Seed Pesto & Basil Vin Thank You. Like for real, TY. We you and all that you do by supporting these crazy restaurants. Without you, we could not support local purveyors, artisans and our community in the way we do. Approximately 75% of our menu is organically sourced. CHEF / OWNER , JUSTIN CUCCI CULINARY DIRECTOR , JEREMY KITTELSON EXECUTIVE CHEF , BRENDAN BAILEY