Our Menu Options

Welcome Menu

Welcome

Introducing the newest Boulder County Catering Company!

Special limited time price offer – all pricing includes paper goods. Please contact us for pricing.

Harrow & Ember is a Boulder County catering company that specializes in locally sourced, organic, & sustainable cuisine. For information about our Farm to Table Catering Services, please call us at 303-862-6676.

We proudly source ingredients from the following vendors: Red Bird Farms, Rowdy Mermaid Kombucha, Hazel Dell Mushrooms, Haystack Mountain Goat Cheese, Rocky Mountain Natural Meats, House of Smoke, Palisade Peach Farms, Pappardelle Pasta Company, Munson Farms

Welcome Breakfast

Please allow 24 hours for preparation – 10 entrée minimum

Palisade Peach and Buckwheat Pancakes

with Maple Bacon Syrup; Served with Pueblo Chile Hash and Fresh Fruit

Gluten free pancakes available upon request

Pepita Blue Corn Waffles V

with Chipotle Agave Syrup; Served with Pueblo Chile Hash and Fresh Fruit

Gluten free waffles available upon request

Thrashers

Golden Brown Fried Chicken with Smoked Tomato Gravy; Served with Yukon Gold Potatoes, Pueblo Chile Hash and Fresh Fruit

Traditional Biscuits and Gravy

Classic Biscuit and Southern Style Gravy made with House-Made Sausage; Served with Pueblo Chile Hash and Fresh Fruit

Chilaquiles V GF

Over Easy Eggs on Corn Tortillas, Tossed in Red Ranchero Sauce; Served with Green Chile Hash and Fresh Fruit

 

 

Welcome Lunch

Please allow 24 hours for preparation – 10 entrée minimum

Little Red Rooster Burger

Red Bird Chicken Burger with Golden Tomato Bacon Jam, Chipotle Cheddar, and Grilled Tomatoes on a Brioche Bun; Served with Your Choice of Pueblo Green Chile Coleslaw or Boulder Chips

Pappardelle Brisket & Potato Gnocchi

Pappardelle Gnocchi with Slow Roasted Brisket and Smoked Hazel Dell Mushrooms in a Spinach Cream Sauce; Served with Old Reliable Salad and Freshly Baked Bread

*Please allow 48 hours for preparation

Rowdy Red Bird Sandwich

Rowdy Mermaid Kombucha Marinated Chicken Breast with Avocado Pasilla Mayo and Black Label Bacon on Brioche Bun; Served with Pueblo Chile Macaroni Salad or Boulder Chips

Shanghai Chicken

Red Bird Ground Chicken Seasoned with a Blend of Herbs. Topped with a Cilantro Lemongrass Slaw, Pickled Jicama, and Sweet Chile Aioli on A Brioche Bun; Served with Your Choice of Grilled Orzo Pasta Salad or Boulder Chips

Super Turkey Sandwich

Red Bird Ground Turkey with Lime Avocado Bacon Goat Cheese Spread and Baby Arugula on a Brioche Bun. Served with Your Choice of Pueblo Chile Macaroni Salad or Boulder Chips

BBQ Eggplant Sandwich VG GF

Eggplant Tossed on Our House Made Tangy BBQ Sauce; Served with Vegan Pueblo Chile Coleslaw and Boulder Chips

Welcome Dinner

Please allow 48 hours for preparation – 10 entrée minimum

Rosemary and Garlic Roasted Red Bird Chicken GF

Topped with a Wild Carrot Au Jus; Served with Golden Potato Hash and Ember Roasted Vegetables

BBQ Wild Sockeye Salmon GF

with a Smoked Tomato Reduction; Served with Farmstead White Cheddar Mashed Potatoes and Oven Roasted Brussel Sprouts

Cornmeal Dusted Red Bird Chicken

Cornmeal Dusted Red Bird Chicken. Topped with Southern Tomato Gravy; Served with Smoked Cheddar Grits and Country Style Green Beans with Bacon

Apple Smoked Pork Loin GF

With Blackberry and Bourbon BBQ Sauce; Served with Smoked Cheddar Mashed Potatoes and Charred Seasonal Vegetables

Bison Bourguignon GF

Tender Pieces of Colorado Bison with Smoked Tomato Gravy, Hazel Dell Mushrooms, and Ember Roasted Onions; Served with Pueblo Green Chile Gratin

Blackened Sweet Potato Medallions GF V

Served with Fresno Chile and Sweet Corn Hash

Hazel Dell Mushroom and Golden Potato Pave GF V

Served with Rustic Tomato Ragu; Served with Old Reliable Salad

Welcome Bits & Bites

Please allow 24 hours for preparation – 2 dozen minimum for each

Petite B.L.T

Sundried Tomato and Kurobuta Bacon Mousse with Fried Kale Toast Point

Pork Belly Skewers GF

With Pueblo Chile and Peach Marmalade

Golden Beet Wafer GF V

Smoked Golden Beet with Crème Fraiche; Served on a Sharp Cheddar Wafer

Southern Cast Iron Cakes

Creamed Corn Cast Iron Cakes with Jalapeno Bacon

Drunken Cherry Crostini V

Drunken Cherry Marmalade Folded Into Haystack Mountain Goat Cheese on a Toasted Crostini

Harrow & Ember offers breakfast, lunches, dinners, appetizers, along with specialty desserts, snacks and break items. Many of the favorite cuisines are Southern inspired breakfasts featuring homemade pastries, waffles and biscuits. A variety of fresh salads, exquisite sandwiches, distinct burgers and pappardelle pastas will be available for lunch. Wild boar, bison and ruby trout offerings are featured on our dinner menu.

We strive to be a zero waste company. When not using china, glassware or metal flatware at the table, we use Eco-products that are fully compostable.

High Noon Favorites Menu

High Noon Menu
High Noon Burgers

Please allow 24 hours for preparation – 10 entrée minimum

Minimum of 5 each

All burgers are served on Brioche Buns. Served with Homemade Dessert and your choice of Boulder Chips, Green Chili Coleslaw, or Smokehouse Beans. Gluten Free Buns Available Upon Request

Mountain Buffalo

Bison Burger with Wild Boar Bacon, Farmstead Cheddar, and Smoked Tomato Mayo

Go Buffs

Bison Burger with Green Chiles, Smoked Cheddar, and Cilantro Lime Mayo

Elvis

Grass Fed Burger with Wild Boar Bacon, Smoked Peanut Butter, and Bananas. Topped with a Hard Egg

Razorback

Wild Boar Burger with Kurobuta Bacon, Moonshine White BBQ Sauce, and Tobacco Onion Rings

Little Red Rooster Chicken Burger

Red Bird Chicken Burger with Chipotle Cheddar, Grilled Tomatoes, and Lettuce. Topped with Golden Tomato and Bacon Jam.

Shanghai Rooster Chicken Burger

Red Bird Chicken Burger with Cilantro Lemongrass Coleslaw. Topped with Sweet Chile Mayo and Pickled Jicama

Cold Stream Salmon

Wild Salmon Burger with Grilled Tomatoes, Spicy Cucumbers, Spinach, and Arugula; Topped with a Goat Cheese Spread

Sante Fe Salmon

Wild Salmon Burger with Green Chile Coleslaw, Grilled Tomato, and Arugula. Topped with Passilla and Cilantro Mayo

Super Turkey

Red Bird Turkey Burger with Lime Avocado Aioli, Jalapeno Bacon, Smoked Tomato Mayo, and Arugula

Black Bean Veggie Burger V

Housemade Black Bean Burger with Grilled Pueblo Chiles, Lettuce, and Tomato; Served with a Lime and Cilantro Veganaise. Option to Serve on a Lettuce Wrap

Smoked Portabella V

Ember Roasted Red Onions and Peppers with Pepita Pesto and Buffalo Mozzarella

High Noon Sandwiches

All Sandwiches Served with your Choice of Two Sides – Minimum of 5 Each

Grandma’s Cold Fridge Sandwiches

Rosemary Ham

with Granny Smith Apple Butter and Farmstead Cheddar Cheese; Served on Rudi’s Organic Sourdough Bread

Sliced Pork Loin

with a Cranberry Sage Aioli and Tillamook Cheddar Cheese;Served on Rudi’s Organic Sourdough Bread

Grilled Veggies

Assorted Grilled Veggies Paired with Basil Lemon Hummus, Spinach, and Roasted Red Pepper; Served on a Spinach Wrap

Roasted Lamb

Oven Roasted Lamb Topped with Arugula, Sliced Cucumber, and a Cilantro Aioli; Served on Black Rye Bread

Old School (BLT)

Tender Belly Bacon, Red Lead Lettuce, and Tomato. Topped with Smoked Tomato Mayo; Served on Rudi’s Organic Mountain Wheat

Meatloaf Club

Local Bison and Grass Fed Beef Meatloaf. Layered with Wild Boar Bacon, Lettuce, and Tomato;Served on Rudi’s Organic Mountain Wheat

Gold Rush

Chargrilled Red Bird Chicken and Wild Board Bacon, Topped with Avocado Lime Mayo, Lettuce and Tomato; Served on Rudi’s Oatmeal Wheat Bread

Goa Bird

Curry Rubbed Red Bird Chicken made into a delicious Salad with Cashews, Mandarin Oranges, Lettuce, and Tomato;Served on a Brioche Bun

Stellar Jay

Thinly Sliced Smoked Turkey with Farmstead White Cheddar, Wild Boar Bacon, and Smoked Tomato Aioli; Served on Rudi’s Sourdough Bread

Rojo Pajaro

Thinly Sliced Salsalito Turkey with Passila Chile Aioli, Chipotle Cheddar, Lettuce, and Tomato; Served on a Torta Roll

 

Hearty Home Style Sandwiches

Mountain Cubano

Herb Roasted Wild Boar and Heritage Smoked Ham Topped with Bread and Butter Pickles and Beer Mustard; Served on Torta Bread

Carolina Pulled Pork

Slow Roasted Pulled Pork Loin with our Signature Palisade Peach BBQ and Hatch Green Chile Coleslaw; Served on Brioche Bread

Bayou Grilled Pork Loin

Hand Tenderized Heritage Pork Loin Dusted with a Cajun Blend of Spices. Topped with Spicy Olive Tapenade, Grilled Tomatoes, and Arugula; Served on Brioche Bread

Wild Boar Grinder

Ground Wild Boar Layered with Arrabiata Sauce, Farmstead Cheddar, and Grilled Onions and Peppers; Served on a Torta Bread

Mountain Man Brisket

Beer Braised Brisket with Caramelized Onions and Farmstead Cheddar; Served on Rudi’s Organic Sourdough Bread

Rowdy Red Bird

Rowdy Mermaid Marinated Chicken Breast with Avocado Pasilla Mayo, Wild Boar Bacon, and Heirloom Tomatoes; Served on a Brioche Bun

Haystack Italian Chicken

Limoncello and Oregano Marinated Red Bird Chicken Layered with Smoked Tomato and Bacon Mousse, Roasted Eggplant, Sliced Heirloom Tomatoes, and Arugula; Served on Torta Bread

Vegetarian Sandwiches

Vegetarian Sandwiches can be Made Vegan Upon Request

Seitan Sloppy Joes V

Locally Made Seitan Cooked in a Rich Tomato Sauce. Topped with Maui Onions and Spices; Served on Rudi’s What Buns

Vegan Rueben V

Locally Made Seitan Corned Beef with Apple Sauerkraut and Swiss Style Rice Cheese. Drizzled with House Made Vegan Thousand Island Dressing; Served on Rudi’s Ancient Grain Bread

Tuscan Tempeh V

Italian Herb Marinated Tempeh with Oven Roasted Tomatoes, Rice Mozzarella Cheese, and Sautéed Peppers and Onion; Served on Torta Bread

BBQ Eggplant V

Dried, Rubbed and Roasted Eggplant Paired with Sautéed Cabbage and Carrots. Tossed in Sweet and Tangy BBQ sauce; Served on Rudi’s Wheat Bread

High Noon Soup & Salad

Salads

Minimum 10 Servings of Each- All Salads are served with Freshly Baked Bread and Dessert

Add Grilled Salmon to any Salad or Add Steak to Any Salad

Old Reliable GF

Mixed Greens, Shredded Carrots, Tomato, and Cucumber. Served Grilled Chicken or Smoked Turkey
Dressing. Green Goddess Dressing or Peach Chipotle Vinaigrette

Classic GF

Spinach and Arugula with Golden Beets, Sunflower Seeds, Hard Boiled Egg, and Goat Cheese. Served with Grilled Chicken or Smoked Turkey. Dressing: Champagne Vinaigrette or Country Dijon Dressing

Power Greens V GF

Kale, Arugula, Chard, and Spinach Topped with Grilled Green Beans, Heirloom Tomatoes, and Cucumbers. Served with Grilled Tofu or Crumbles House Made Seitan. Dressing: Oil and Vinegar or White Balsamic Vinaigrette

Steakhouse Spinach GF

Crumbled Wild Boar Bacon, Diced Eggs, Early Spring Peas, and Sunflower Seeds. Served with Grilled Chicken or Smoked Turkey. Dressing: Poppy Seed Dressing or Warm Bacon Dressing

All Hail Caesar

Romaine and Arugula Blend with Parmesan, Reggiano Black Pepper, Homemade Croutons, and Heirloom Tomatoes. Served with Grilled or Blackened Chicken. Dressing: House Made Caesar Dressing

 

Soup, Salad, & Sandwich Combo

Minimum 10 Servings of Each

Soup with your choice of a ½ Salad or ½ Grandma’s Fridge Sandwich

Soup

Chicken Tortilla GF

Red Bird Chicken, Smoked Tomatoes, Roasted Corn, Black Beans, and Assorted Chili’s

Tomato and Coconut Curry V GF

Fire Roasted Tomatoes with Vegetables, Coconut Milk, and Middle Eastern Spices

Old Fashion Barley and Beef

Grass Fed Beef with Ancient Grains, Barley, and Assorted Vegetables in a Hearty Beef and Rosemary Broth

Corn Chowder

A Cream Based Soup Made with Local Bacon, Corn, and Potatoes

Bison Chili GF

Slightly Sweet and a Little Spicy. Rancher Style Chili Made with Ground Bison and Local Peppers. Served with Crackling Corn Bread

White Chili GF

Wild Boar Mixed with Pueblo Chiles and Cannelli beans made into this delicious southwestern classic; Served with Crackling Corn Bread

Italian Tuscano GF

Italian Style Soup made with Russet Potatoes, Kale, and Wild Boar Italian Sausage

High Noon Chicken-Build your Own

Chicken-Build your own Red Bird Chicken

Please allow 24 hours for preparation – Minimum order of 10 Each

Bone-In or Boneless Chicken Breast Cooked to Order (Step 1), Served you’re your Choice of Sauce (Step 2), and Two Sides (Step 3)

Step 1. How would you like it cooked?

Grilled, Pan Seared, or Oven Roasted

Step 2. Choose Your Sauce:

Rustic Pomadora GF – Chunky Italian Red Sauce with Fresh Herbs and Garlic

Smoked Tomato Gravy GF – A Southern Favorite with a Sweet Smoky Finish

Hazel Dell Mushroom Ragu GF – Blend of Mushrooms Sautéed with Onions, Garlic, & Herbs

Carbonara – Cream Sauce with Bacon, Onions, Garlic, and Blue Cheese

Natural Au-Jus GF – with Petite Diced Mirepoix

 
Step 3. Choose Your Sides

Starch:
Roasted Yukon Gold Potatoes
Sweet Potato Hash
Carolina Gold Rice Pilaf
Green Chili Roasted Potatoes
Roasted Beet Medley

Veggies:
Grilled Seasonal Veggies
Roasted Brussel Sprouts
Sautéed greens
Charred Corn Succotash
Country Style Green Beans with Kurobuta Bacon
Bouracho Beans
Anasazi Ham and Beans
Beer Braised Greens
Charred Carrot
Grilled Sweet Corn and Pueblo Chiles

High Noon Pasta & Gnocchi

Gnocchi

Pappardelle’s Amazing Potato Pillows

Served with Old Reliable Salad and Artisan Breads

Potato

Limoncello Roasted Chicken, Caramelized Onion, and Green Peas. Topped with a Natural Au Jus and Grated Parmesan Cheese

Sweet Potato

Jack-a-Lope Sausage with Hazel Dell Mushroom Ragout and Charred Tomatoes in a Rosemary Cream Sauce

Spinach

Red Bird Oven Roasted Chicken with Grilled Zucchini, Tomato Concasse, and Haystack Goat Cheese. Served in a Natural Vegetable Reduction.

Porcini

Slow Braised Brisket with Grilled Tomatoes and Smoked Hazel Dell Mushrooms in a Spinach Cream Sauce

Pasta

Rooster Comb Pasta Served with Old Reliable Salad and Fresh Bread

Jalapeno Bacon Mac and Cheese

Rich, Smoky, and a Little Spicy Macaroni using Pappardelle’s pasta tossed with Parmesan Bread Crumbs

Sicilian Pasta

Rooster Combs Paired with Oven Roasted Red Bird Chicken and Charred Tomatoes, Spinach, and Pine-Nuts. Topped with Haystack Mountain Goat Cheese

Oh My Meatball

Bacon and Smoked Tomato Arrabitta Sauce with Bison Meatballs. Tossed with Grilled Squash, Zucchini, and Sliced Plum Olives. Topped with Shaved Parmesan-Reggianno

Harvest Time Veggie Pasta

Grilled Veggies with Smoked Hazel Dell Mushrooms. Tossed with a Toasted Pepita and Basil Pesto and Topped with Shaved Ossu Iraty Cheese

Bits & Bites

Appetizers

Please allow 48 hours for preparation

Hatch Trio V GF upon request

Colorado’s famous hatch green chile prepared three ways

#1. Tortilla round with fire roasted corn salsa and green chile

#2. Green chile mousse stuffed cherry tomatoes

#3. Green chile jam and smoked tomato cream cheese on artisan crackers

Golden Beet Wafer V

Smoked golden beet with crème fraiche; Served on a sharp cheddar wafer

Farmstead Wafer V

Grilled apple with farro and rhubarb gastrique on a farmstead cheddar crisp

Candy Striper Crisp V

Heirloom beet chip with charred tomato and chile mousse

Lavender Haystack Crisp V

Lavender and local honey blended into haystack mountain goat cheese on a beet chip with smoked tomato concasse

Drunken Cherry Crostini V

Drunken Cherry Marmalade folded into haystack mountain goat cheese on a toasted crostini

Vegetable Mini Tartlet V

Ember roasted vegetables served on a mini tartlet

E.A.P

Smoked peanut butter banana and wild boar bacon open faced sandwich

Petite B.L.T

Sundried tomato and kurobuta bacon mousse with fried kale toast point

Veggie Taco Cups V GF

Seasoned black bean puree, fire roasted tomatoes, shredded lettuce, and avocado creama

Lemongrass Thai Chicken Wonton Cup

Grilled chicken tossed with sweet soy toasted cashews & cilantro; Served in a wonton cup

Curry Chicken Salad Wonton Cups

Red bird chicken marinated in Middle Eastern spices. Tossed with toasted cashews and veggies; Served in a wonton cup

Nashville Chicken Bites

with bread and butter pickles; Paired with house made hot sauce

Chimayo Dusted Bison Bites GF

with a peach gastrique

Pork Green Chile and Polenta Bites

Served with grated cojita cheese

Bison Meatloaf Bites

with tomato and bacon jam on mini toast

Smoked Tomato and Kurobuta Bacon Arancini

Grilled Yam and Farmstead Cheddar Arancini

Lamb and Parsnip Turnover

with charred carrot coulis

Southern Cast Iron Cakes

Creamed corn cast iron cakes with jalapeno bacon

Wild Boar and Charred Carrot Ravioli

with cherry lamb stock reduction

Petite Banh Mi

Vietnamese style marinated pork shoulder thinly sliced paired with pickled veggies and thinly sliced cabbage on crunchy French bread

Fillipino Pork Buns

Open face steamed buns with spicy and sweet marinated pork shoulder; Topped with spicy cucumbers and pickled red onions

El Pastor Taquitos GF

Slow roasted achiote pork & grilled pineapples rolled into corn tortilla; Served with cilantro creama

Bison Shepard’s Pie Croquette

Ground bison, charred carrots, and cheddar mashed potatoes rolled into bite size pieces. Lightly breaded and fried to golden brown

Wild Boar Bacon Mac N Cheese Cups

Jalapeno wild boar bacon and macaroni cups

Hunter’s Pasty

Duck confit, yam, and local goat cheese in a buttery pasty

Smoked Bison Meatballs GF

with spicy arrabita and farmstead cheddar

Wild Boar Meatballs GF

with peach bourbon BBQ

Red Bird Chicken Meatballs GF

with hazel dell mushroom and rosemary alfredo

Szechwan Pork Meatballs GF

with pineapple sriracha glaze

Bison Chile Skewers GF

Fire roasted pueblo chile wrapped bison tender tips

Chimayo Lime Chicken Skewers GF

with a pueblo peach dipping sauce

Passilla Chicken Skewers GF

with cilantro lime creama; Topped with crumbled cojita cheese

Chicken & Waffle Skewers

Red bird chicken and blue corn waffles; Drizzled with Chipotle agave syrup

La Queirca Skewers GF

La queirca prosciutto wrapped melon

Pork Belly Skewers

  • Pork belly with hatch chile and peach marmalade GF
  • Pork belly with smoked tomato mousse candied fresno GF
  • Pork belly with maple and black pepper reduction GF
  • Pork Belly with bread & butter pickle & choke cherry jam GF
  • Pork Belly with Brussel Sprout GF

Smoked wings with your choice of sauce GF

  • Pasilla Hot Saucesmoky & tangy – made with homemade Pasilla hot sauce
  • Blackberry Bourbon BBQ – sweet Carolina style sauce – made with blackberries deglazed in local bourbon
  • Peach Pueblo Chile Glaze tart & fiery – made with local peaches, peppers, and amber agave
  • Chimayo Choke Cherry Glaze smoky and earthy – made with local cherries and peppers

Jalapeno Bacon and Farmstead Cheddar GF

Local jalapeno smoked bacon folded with a sharp white cheddar cheese

Classic with Smoked Paprika V GF

Classic mustard base with a little kick from lightly smoked Spanish spice

Smoked Tomato and Green Chile V GF

House smoked organic Roma tomatoes and fire roasted pueblo green chiles

Golden Tomato and Bacon Jam GF

A classic jam made from local bacon and oven roasted golden tomatoes

Breakfast

Before the Day begins

10 person minimum on breakfast-24 hour notice

Palisade Peach and Buckwheat Pancakes

with Maple Bacon Syrup; Served with Pueblo Chile Hash and Fresh Fruit
Gluten free pancakes available upon request

Pepita Blue Corn Waffles V

with Chipotle Agave Syrup; Served with Pueblo Chile Hash and Fresh Fruit
Gluten free waffles available upon request

Thrashers

Golden Brown Fried Chicken with Smoked Tomato Gravy; Served with Yukon Gold Potatoes, Pueblo Chile Hash and Fresh Fruit

Traditional Biscuits and Gravy

Classic Biscuit and Southern Style Gravy made with House-Made Sausage; Served with Pueblo Chile Hash and Fresh Fruit

Chilaquiles V GF

Over Easy Eggs on Corn Tortillas, Tossed in Red Ranchero Sauce; Served with Green Chile Hash and Fresh Fruit

The Dinner Bell

10 Entrée Minimum – Please allow 72 hours for preparation

*all meals are served with freshly baked bread

Sage Butter Rubbed Red Bird chicken

with a Mad Rabbit Drunken Cherry Gastrique; Served with Stone Ground Corn Stuffing and Country Beans

Farro Stuffed Chicken

Stuffed with Hazel Dell Mushroom and Topped with a Natural Au Jus; Served with Anasazi Bean Ragout and Braised Greens

Rosemary and Garlic Roasted Red Bird Chicken GF

Topped with a Wild Carrot Au Jus; Served with Golden Potato Hash and Ember Roasted Vegetables

Grilled Chimayo Marinated Chicken GF

Topped with a Peach and Pasilla Chile Gastrique; Served with Brown Rice Pilaf and Anasazi Beans

Limoncello Whole Roasted Chicken GF

With a Natural Au Jus; Served with Rosemary Mashed Potatoes and Country Style Pork Belly Brussel Sprouts

Ember Roasted Chicken and Creole Style Shrimp Butter

Served with Creamed Corn and Braised Greens

Chef Darin’s suggested bread pairing: Crackling Cornbread

Cornmeal Crusted Red Bird Chicken

Topped with Southern Style Tomato Gravy; Served with Smoked Cheddar Grits and Country Beans

Nashville Hot Chicken

Served with Homemade Hot Sauce, Grits, and Braised Southern Style Greens

Chef Darin’s suggested bread pairing: Homemade Biscuits

Pheasant Roulade GF

Stuffed with Winter Squash and Haystack Mountain Goat Cheese. Topped with Rustic Tomato Coulis; Served with Oven Roasted Root Vegetables and Horseradish Mashed Potatoes

Pheasant Pot Pie

Assorted Local Vegetables and Pheasant Encased in a Flaky Crust and Cooked in a Rich Duck Demi Glaze; Served with Roasted Yukon Gold Potatoes

Oven Roasted Pheasant GF

Topped with a Dark Cherry Demi Glaze; Served with Squash and Kale Farrotto

Tequila and Lime Marinated Pork Shanks GF

Served with Bouracho Beans and Chile Squash

Fruit Wood Smoked Heritage Pork Chops with Grilled Peaches GF

Topped with Blackberry and Basil Butter; Served with Golden Potato Hash and Roasted Brussel Sprouts

Kurobuta Bacon Wrapped Pork Tenderloin

Served with Southwestern Corn Pudding and Braised Greens with Wild Carrot Au Jus

High Country Fried Pork Chops

Topped with Hazel Dell Mushroom Gravy; Served with Farmstead Cheddar Bacon Grits and Southern Style Greens

Fruitwood Smoked Pork Loin with Blackberry and Bourbon BBQ Sauce GF

Served with Smoked Cheddar Mashed Potatoes and Charred Carrots with Asparagus

Duo Medallion with Bacon Wrapped Chicken & Pueblo Chile Wrapped Pork GF

Topped with a Pasiila Red Chile Sauce; Served with Ranchero Style Chilaquiles and Bouracho Beans

Wild Boar and Carolina Rice Stuffed Cabbage Rolls

With Smoked Tomato Gravy and Mashed Yukon Gold Potatoes

 

Hoof and Wing

Bison Medallions with Oven Roasted Red Bird Chicken. Topped with a Brown Butter Vinaigrette; Served with a Smoked Tomato Risotto and Braised Spinach

Salt Crusted Bison Medallions GF

Topped with Stranahan’s Whiskey Compound Butter; Served with Farmstead Cheddar Mashed Potatoes and Roasted Brussel Sprouts

Bison Bourguignon

with a Smoked Tomato Gravy; Served with Hatch Green Chile Gratin

Slow Braised Bison Tips GF

with a Pasilla Demi Glaze; Served with Chipotle Mashed Potatoes and Roasted Petite Pan Squash

Beef Short Ribs

Topped with a Rhubarb and Ginger Reduction; Served with Mashed Sweet Potatoes and Sautéed Seasonal Greens

Grass Fed Tender of Beef

with Smoked Tomato Gravy; Served with Braised Greens and Farmstead Cheddar Grits

Cold Smoked Grass Fed Ribeye GF

Topped with Bourbon Smoked Black Pepper Compound Butter; Served with Hassel Back Potatoes and Sautéed Petite Pan Squash

Salt Crusted Beef Tenderloin

Topped with a Rhubarb and Bone Marrow Reduction; Served with a Rosemary and Irish Butter Gratin and Country Style Green Bean

Denver Lamb Chops GF

Topped with a Lemon and Garlic Gremolata; Served with Mashed Parsnips and Garlic Sautéed Spinach

Spanish Style Lamb Roast GF

Topped with a Pasilla Demi Glaze; Served with a Wild Mushroom Anasazi Bean Ragout and Tequila Lime Braised Asparagus

BBQ Wild Salmon GF

with a Smoked Tomato Reduction; Served with Farmstead Cheddar Mashed Potatoes and Oven Roasted Brussel Sprouts

Corn Meal Crusted Salmon GF

with a Pueblo Chile Cream Sauce; Served with a Corn and Black Eyed Pea Hash

Potato Crusted Wild Salmon GF

Topped with Lemon Chardonnay Sauce; Served with Carolina Gold Rice Pilaf and Roasted Squash

Rainbow Trout GF

Topped with a Cumin and Charred Carrot Broth; Served with Green Chile Hash and Southwestern Corn Succotash

Lightly Smoked Rainbow Trout GF

with Ember Roasted Onions and Amber Agave Sauce; Served with Horseradish Mashed Potatoes and Charred Asparagus

Hazel Dell Mushroom and Golden Potato Pave GF

Served with Rustic Tomato Ragu

Couscous Stuffed Heirloom Tomato

with a Charred Carrot and Curry Reduction

Garden Bourguignon GF

Served with Mashed Parsnips and Turnips

Green Chile Dusted Sweet Potato Medallion GF

Topped with a Sweet Corn Broth; Served with Southwestern Succotash

Southwestern Blackened Duo Potato Medallions GF

Topped with a Pasilla and Cherry Reduction; Served with Sweet Corn Hash and Braised Greens

Smoked Golden Beet Steak

Topped with Caramelized Onions, Goat Cheese, and a Rhubarb Reduction; Served with a Grilled Granny Smith Apples and Pearled Barley Galette