Pan Seared Sea of Cortez Grouper Painted with Sun Dried Tomato Tapenade
Fossil Creek Goat Cheese & Serrano Chile Flan, Quinoa and Smoked Eel Scented with Brown Butter Pine Nuts & Quince
Black & Blue Mar de Cortez Tuna Encrusted
with Toasted Native Seeds & Gila
Salad of Popcorn Shoots, Micro Epazote, Petite Watercress over Cranberry & Roasted Young Fennel Reduction
Pan Seared Colorado Lamb Loin
Pecan Crusted Lamb Loin with Native Seed SEARCH Mole, Cornbread Pudding, Exotic Mushrooms & Spears of Asparagus
TASTING MENU
SHORT STORY
Amuse
| Chilled Soup | Hand Picked Baby Lettuces | Macerated Local Vine Ripened Heirloom Tomato Tart | Black & Blue Mar de Cortez Tuna with Toasted Native Seeds
Intermezzo
| Grilled Tenderloin of Buffalo from the Cheyenne River Tribe | Global Cheese
Dessert
The Afterlife
The Afterlife
Journey to Single Origin Chocolates
| Ecuadorian ~ Mesquite Honey Mousse | Bolivian ~ Chocolate Truffle Scented with drops of Minus 8 Vinegar | Dominican ~ Spice Infused
Mexican Chocolate Soufflé
Scented with Kai’s Sweetened Dry Mole Spices & Wattleseed Anglaise
A Celebration of Three Winter Brulee’s
Roasted Pumpkin, Candied Pumpkin Seeds Smoked Chestnut with Native Bark & Organic Maple Sap White Chocolate Sage, Shortbread Biscuit
Traditional Fry Bread From the Teachings of the Elders