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.