The Big 4 Restaurant Dinner Menu
STARTERS
Soup of the Day | 15
French Onion Soup | 16
Grand Cru Gruyère, Crouton
Mixed Greens Salad | 18
Organic Baby Field Greens, Shaved Vegetables, Local Feta Cheese, Sherry Vinaigrette
Little Gems Wedge | 18
Point Reyes Blue, Bacon Lardon, Grape Tomato, Buttermilk Dressing
“Classic” Caesar Salad | 18
Little Gems Lettuce, Anchovy Dressing, Parmesan Reggiano, Garlic Crostini
Heirloom Tomato & Burrata Salad | 19
Heirloom Tomatoes, Di Stefano Burrata, Sweet Basil, Manicardi Balsamic
Steak Tartare* | 21
Quail Egg, Herb Aioli, Shallot, Pain de Mie
Duck and Pistachio Pâté | 20
Whole Grain Mustard, Cornichons, Compotes of Orange and Sour Cherry
Charcuterie and Cheese | 26
Artisanal Cured Meats and Cheeses, Olives, Pickled Shallots, Rustic Bread
ENTREES
Colorado Lamb Chops* | 48
Root Vegetable Hash, Herb and Pistachio Pesto, Haricot Vert
8 oz. Filet Mignon* | 55
Asparagus, Mushroom Duxelles, Wild Mushrooms, Sauce Béarnaise
Braised Short Rib | 45
Baby Root Vegetables, Celeriac Puree, Port Wine Reduction
Herb Roasted Mary’s Chicken Breast | 36
Smoked Farro Risotto, Leeks, Grilled Sweet Corn, Chicken Jus
Classic Chicken Pot Pie | 35
Chicken, Aromatics, Sweet Vermouth Velouté, Puff Pastry
King Salmon* | 39
Escarole, Butter beans, Andouille, Charred Lemon
Cioppino | 48
White Fish, Jumbo Prawns, Manila Clams, PEI Mussels, Tomato-Fennel Broth, Aioli, Crostini
Ricotta Tortellini in a Parmesan Broth | 32
English Peas, Swiss Chard, Agrumato Lemon Oil
SIDES
Asparagus / Escarole, Butter Beans & Andouille / French Fries / Garlic Whipped Potatoes | 11
* Consuming raw or undercooked meat, fish, shellfish or eggs can increase your risk of foodborne illness. A suggested 18% gratuity will be added to your check for parties of 6 or more; please feel free to raise, lower, or remove this gratuity at your discretion.