Flagstaff House Restaurant - Colorado's Premier Dining Experience

~ Our Thirty Fourth Year ~

F i r s t C o u r s e

Braised Bacon Wilted Frisee, Fava Beans and Warm Sherry Vinaigrette 14

Goat Cheese Agnolotti Oven Roasted Butter Nut Squash Coulis, Celery chips 14

Pheasant Breast Crispy Noodle Wrapped 14
Parsnip Puree, Red Chard, Braised Pheasant Ragout

New York State Foie Gras Sautè 24
Crispy French Toast, Cracked Black Peppered Pineapple, Port Wine Reduction

Terrine of Foie Gras, Smoked Duck Breast & Liver Pate                                  18
    Strawberry and Black Pepper Marmalade, Raisin Walnut Toast
     With Chateau Grillon Sauternes 2001(2oz) Supp                                                                                     7
     With Chateau d’Yquem Sauternes 1995 (per ounce) Supp                                                                   24

Crisp Sweetbreads & Hawaiian Blue Prawn 14
Sauce of Watercress

Rabbit Loin Pancetta Wrapped & Seared 15
Goat Cheese Agnolotti, Frissee, Smoked Rabbit, Roasted Garlic Sauce

Quail Pancetta Wrapped & Grilled Black Trumpet Mushrooms 14
White Truffle Infused Italian Heirloom Polenta

Hawaiian Pink Shrimp Grilled 14
Yukon Gold Potato, Corn, Sweet Peppers, Saffron Mussel “Chowder”

Ahi Tuna, Seared Foie Gras, Maine Lobster 18
Sauce of Black Truffle

Lump Crab & Smoked Salmon “Hash,” Diver Caught Scallop 16

Blue Prawn, Steelhead Roe

Fresh Asparagus & Morel Mushrooms 14
White Truffle Infused Italian Heirloom Polenta, Sweet Corn

Kumomoto Oysters on The Half Shell, Lime and Gin 18

Golden Osetra Caviar 125

Beluga Caviar ooo 160
with Half Bottle of Krug Grand Cuvee Champagne (supp) 140

S o u p

Sweet Pea Soup Prosciutto, Sorrell 12

Lobster Soup Lobster, Shiitake Mushroom, Sticky Rice 14

Consommé of Duck Trio of Wild Mushrooms, Smoked Duck 12

Sweet Corn Soup Lump Crab, Basil 12

S a l a d

Cure Farms Organic Arugula, Parma Prosciutto Truffle Vinaigrette 12
Tuscan White Bean. Reggiano Parmigiano, Mission Figs, Balsamic Reduction

Cure Farms Baby Organic Field Greens Lemon-Thyme Vinaigrette 9
Sun Gold Tomatoes, Pinenuts, House Made mozzerella

Baby Spinach & Frisee Honey Mustard Vinaigrette 12
Warm Yukon Gold Potatoes, Sunflower Seeds, Apricot, Applewood Smoked Bacon

M a i n C o u r s e

John Dory, Ginger Scallion Seared, 34
Jasmine Rice, Banana, Roasted Sweet Peppers & Lemon Butter

Ahi Tuna Black Sesame Crusted, Haiwiian Blue Prawns 36
Purple Thai Rice, Pineapple, Baby Bok Choy, Red Pepper Nage

   Alaskan Halibut Potato Crusted                                                                                                                                                33
    Chilled Baby Arugula Salad, Roasted Sweet Peppers, Nicoise Olives,
    Oven Dried Tomato, White Truffle Balsamic Vinaigrette

Maine Lobster Butter Poached, Pink Shrimp 64
Sweet Potato Agnolotti, Chanterelle Mushrooms, Mizuna, Frisee, Lobster Broth

Wild Alaskan King Salmon Basil & Garlic Rubbed 36
White Beans, Applewood Smoked Bacon, Tomato, Saffron and Fennel Broth

Ruby Red Trout, Alaskan King Salmon & Diver Caught Scallop 29
Crisp Polenta Cakes, Shiitake Mushrooms, Leeks, Caviar Butter, Watercress Sauce

Potato Gnocchi, Chanterelle Mushrooms, Artichokes , Asparagus 28
Sweet Onion Confit, Tear Drop Tomatoes, Fava Beans, Fennel Puree

Venison Tenderloin Five Spice Rubbed 34
Barley, Watercress, English Peas and Port Wine Reduction

Breast of Duck Seared Crisp Duck Confit & Potato “Cake” 32
Cure Farms Summer Vegetables, Black Mission Fig, Sauce of Dried Cherries

Rocky Jr. Organic Chicken Breast Pan Roasted 29
Sweet Potatoes, Shiitake Mushrooms, Corn, Fava Beans, Natural Jus

  Filet Mignon Pan Roasted                                                                                                                                                                      42
Chanterelle Mushrooms, Potato Puree, Creamed Leeks, Tomato Confit, Port Wine
   with Foie Gras   (Supp)                                                                                                                                 9

Buffalo Filet Mignon Filet Mignon & Foie Gras “ Wellington ” Brioche Baked 49
Black Trumpet Mushrooms, Sweet Onion Tart and Sauce of Black Truffles

Colorado Lamb Lamb Loin, Rack of Lamb, Braised Lamb Shank 44
Italian Heirloom Polenta, Ratatouille Vegetables, Goat Cheese, Lamb Jus

New York Strip Strip Dry Aged Angus & Guinness Braised Short Ribs 44
Fingerling Potato, Cipollini Onions, Asparagus, Brocollini

Or Dry Aged Angus New York Strip Grilled, Red Wine Sauce 49

Snake River “Gold” Kobe New York Strip 95
Potato Puree, Asparagus, Port Wine Reduction

Chateaubriand for Two or More 44
Carved Tableside, Variety of Fresh Vegetables Two Sauces Per Person

Selection of Game 64
Buffalo, Veniso , Venison, Quail, Rabbit

C h e e s e C o u r s e

Select Four Cheeses Walnut Raisin Toast 14

Brillat Savarin:              France, Cows Milk, Triple Cream
Le Chevrot:                      France, Goat Cheese, Complex Flavors
Pont l’eveque:                 France, Cows Milk, Supple Texture

Petite Basque:                  France, Sheep, Deeply Nutty, Firm, Crumbly Texture

Reblochon: France, Cows Milk, Unpastuerized, Semi-Pressed

Manchengo: Spain , Sheeps Milk, Dry Aged

Haystack Peak : Colorado, Goats Milk, Creamy

Stilton England , Cows Milk, Crumbly Texture

Taleggio Italy, Cows Milk, Creamy Texture, Full Flavor , Cows Milk, Creamy Texture, Full Flavor

Ossau-Iraty France, Sheeps Milk, Firm Granular Texture

P r e — O r d e r e d D e s s e r t

Hot Liquid Valrhona Chocolate & Almond Cake Filled With Chocolate 14
Ganache, Berries, Almonds, Vanilla Bean Ice Cream

Cobbler of Colorado Peaches Peaches & Mixed Berries Vanilla Bean Ice Cream 12
With Royal Tokaji Wine Company “Birsalmas” Tokaji Aszu 1996 (Supp, per ounce) 9

18% Service Charge Added for Parties of Six or More

  *******************

to be ordered by entire table


Alaskan Halibut Potato Crusted
Arugula, Roasted Sweet Peppers, Balsamic, Roasted Garlic,
Nicoise Olive, Oven Dried Tomato, White Truffle Viniagrette
2003 Germano Ettore “Binel” Bianco
Langhe, Italy
Rabbit Loin Pancetta Wrapped & Seared Goat Cheese Agnolotti, Frissee, Smoked Rabbit, Roasted Garlic Sauce
2003 Collosorbo, Sangiovese
Rosso di Montalcino, Italy
Colorado Lamb Loin & Braised Lamb Shank
Italian White Polenta, Ratatouille Vegetables, Goat Cheese,  Lamb Jus
1998 Tablas Creek Vineyard “Rouge”
Paso Robles, California
Chef’s Selection of Specialty Cheeses
Raisin Walnut Toast& Candied Pecans
Pauliilles, Grenache
Banyulis 2002
Almond & Pecan Tart
Mixed Berries & Vanilla Bean Ice Cream
Alvear “Solera 1927” Pedro Ximenez
Montilla Moriles, Spain
$68 Per Person

$125 Per Person with Wine (3oz per glass)

*******************

Chefs Nine Course Tasting Menu

to be ordered by entire table

Kumomoto Oysters
On the half Shell, Lime & Gin
Domaine Lafage “ Cote Est”
Vin de Pays de Cote Catalanes, France

Salad of Arugula & Parma Proscuitto
Balsamic & White Truffle Vinaigrette
2003 Germano Ettore “Binel” Bianco
Langhe, Italy

Hawaiian Onaga, Ginger Scallion Seared,
Jasmine Rice, Banana, Sweet Peppers & Lemon Butter
1997 Domaine Zind-Humbrecht, Muscat , Herrenweg de Turckheim
Alsace, France

Ahi Tuna Seared, Foie Gras
Sauce of Black Truffle
2003 Collosorbo, Sangiovese
Rosso di Montalcino, Italy

Quail Pancetta Wrapped & Grilled
White Truffle Infused Italian Polenta, Shiitake Mushrooms
1998 Tablas Creek Vineyard “Rouge”
Paso Robles, California

Venison Tenderloin Five Spice Rubbed
Barley, Watercress, English Peas, Port Wine Reduction
2003 Domaine de la Janasse “Terre de Bussiere” Syrah
Vin de Pays de la Principaute d’Orange, France

Snake River Gold Kobe Prime Rib Cap

Potato Puree & Port Wine Reduction
Poderi Cola “Dardi La Rose”
Barolo, Italy

Golden Egg Surprise

Mint Julep
Sticky Toffee Bread Pudding, Minted White Chocolate Ice Cream
Alvear “Solera 1927” Pedro Ximenez
Montilla Moriles, Spain

$83 Per Person

$155 Per Person with Wine (2oz per glass)

*******************

Liquid Dessert Tasting

Enjoy this exceptional rare tasting of the world’s finest and most expensive dessert wines: 39 (Supp)

Chateau D’yquem, Sauternes, France 1995

The Royal Tokaji Wine Co., Aszu Essencia, Hungary 1995

Leitz, rudesheimer kirchenpfad , Trockenbeerenauslese, Germany 2002

1/2 ounce each

*******************

Visit our new web site at shopflagstaffhouse.com

We offer space in the afternoon for weddings and corporate events

We do not accept Checks

We use fresh organic and local produce when possible
Flagstaff House is proud to recycle and composte with Ecocycle


		~ Our Thirty Fourth Year ~ F i r s t C o u r s e Braised Bacon Wilted Frisee, Fava Beans and Warm Sherry Vinaigrette 14 Goat Cheese Agnolotti Oven Roasted Butter Nut Squash Coulis, Celery chips 14 Pheasant Breast Crispy Noodle Wrapped 14 Parsnip Puree, Red Chard, Braised Pheasant Ragout New York State Foie Gras Sautè 24 Crispy French Toast, Cracked Black Peppered Pineapple, Port Wine Reduction Terrine of Foie Gras, Smoked Duck Breast & Liver Pate 18 Strawberry and Black Pepper Marmalade, Raisin Walnut Toast With Chateau Grillon Sauternes 2001(2oz) Supp 7 With Chateau d’Yquem Sauternes 1995 (per ounce) Supp 24 Crisp Sweetbreads & Hawaiian Blue Prawn 14 Sauce of Watercress Rabbit Loin Pancetta Wrapped & Seared 15 Goat Cheese Agnolotti, Frissee, Smoked Rabbit, Roasted Garlic Sauce Quail Pancetta Wrapped & Grilled Black Trumpet Mushrooms 14 White Truffle Infused Italian Heirloom Polenta Hawaiian Pink Shrimp Grilled 14 Yukon Gold Potato, Corn, Sweet Peppers, Saffron Mussel “Chowder” Ahi Tuna, Seared Foie Gras, Maine Lobster 18 Sauce of Black Truffle Lump Crab & Smoked Salmon “Hash,” Diver Caught Scallop 16 Blue Prawn, Steelhead Roe Fresh Asparagus & Morel Mushrooms 14 White Truffle Infused Italian Heirloom Polenta, Sweet Corn Kumomoto Oysters on The Half Shell, Lime and Gin 18 Golden Osetra Caviar 125 Beluga Caviar ooo 160 with Half Bottle of Krug Grand Cuvee Champagne (supp) 140 S o u p Sweet Pea Soup Prosciutto, Sorrell 12 Lobster Soup Lobster, Shiitake Mushroom, Sticky Rice 14 Consommé of Duck Trio of Wild Mushrooms, Smoked Duck 12 Sweet Corn Soup Lump Crab, Basil 12 S a l a d Cure Farms Organic Arugula, Parma Prosciutto Truffle Vinaigrette 12 Tuscan White Bean. Reggiano Parmigiano, Mission Figs, Balsamic Reduction Cure Farms Baby Organic Field Greens Lemon-Thyme Vinaigrette 9 Sun Gold Tomatoes, Pinenuts, House Made mozzerella Baby Spinach & Frisee Honey Mustard Vinaigrette 12 Warm Yukon Gold Potatoes, Sunflower Seeds, Apricot, Applewood Smoked Bacon M a i n C o u r s e John Dory, Ginger Scallion Seared, 34 Jasmine Rice, Banana, Roasted Sweet Peppers & Lemon Butter Ahi Tuna Black Sesame Crusted, Haiwiian Blue Prawns 36 Purple Thai Rice, Pineapple, Baby Bok Choy, Red Pepper Nage Alaskan Halibut Potato Crusted 33 Chilled Baby Arugula Salad, Roasted Sweet Peppers, Nicoise Olives, Oven Dried Tomato, White Truffle Balsamic Vinaigrette Maine Lobster Butter Poached, Pink Shrimp 64 Sweet Potato Agnolotti, Chanterelle Mushrooms, Mizuna, Frisee, Lobster Broth Wild Alaskan King Salmon Basil & Garlic Rubbed 36 White Beans, Applewood Smoked Bacon, Tomato, Saffron and Fennel Broth Ruby Red Trout, Alaskan King Salmon & Diver Caught Scallop 29 Crisp Polenta Cakes, Shiitake Mushrooms, Leeks, Caviar Butter, Watercress Sauce Potato Gnocchi, Chanterelle Mushrooms, Artichokes , Asparagus 28 Sweet Onion Confit, Tear Drop Tomatoes, Fava Beans, Fennel Puree Venison Tenderloin Five Spice Rubbed 34 Barley, Watercress, English Peas and Port Wine Reduction Breast of Duck Seared Crisp Duck Confit & Potato “Cake” 32 Cure Farms Summer Vegetables, Black Mission Fig, Sauce of Dried Cherries Rocky Jr. Organic Chicken Breast Pan Roasted 29 Sweet Potatoes, Shiitake Mushrooms, Corn, Fava Beans, Natural Jus Filet Mignon Pan Roasted 42 Chanterelle Mushrooms, Potato Puree, Creamed Leeks, Tomato Confit, Port Wine with Foie Gras (Supp) 9 Buffalo Filet Mignon Filet Mignon & Foie Gras “ Wellington ” Brioche Baked 49 Black Trumpet Mushrooms, Sweet Onion Tart and Sauce of Black Truffles Colorado Lamb Lamb Loin, Rack of Lamb, Braised Lamb Shank 44 Italian Heirloom Polenta, Ratatouille Vegetables, Goat Cheese, Lamb Jus New York Strip Strip Dry Aged Angus & Guinness Braised Short Ribs 44 Fingerling Potato, Cipollini Onions, Asparagus, Brocollini Or Dry Aged Angus New York Strip Grilled, Red Wine Sauce 49 Snake River “Gold” Kobe New York Strip 95 Potato Puree, Asparagus, Port Wine Reduction Chateaubriand for Two or More 44 Carved Tableside, Variety of Fresh Vegetables Two Sauces Per Person Selection of Game 64 Buffalo, Veniso , Venison, Quail, Rabbit C h e e s e C o u r s e Select Four Cheeses Walnut Raisin Toast 14 Brillat Savarin: France, Cows Milk, Triple Cream Le Chevrot: France, Goat Cheese, Complex Flavors Pont l’eveque: France, Cows Milk, Supple Texture Petite Basque: France, Sheep, Deeply Nutty, Firm, Crumbly Texture Reblochon: France, Cows Milk, Unpastuerized, Semi-Pressed Manchengo: Spain , Sheeps Milk, Dry Aged Haystack Peak : Colorado, Goats Milk, Creamy Stilton England , Cows Milk, Crumbly Texture Taleggio Italy, Cows Milk, Creamy Texture, Full Flavor , Cows Milk, Creamy Texture, Full Flavor Ossau-Iraty France, Sheeps Milk, Firm Granular Texture P r e — O r d e r e d D e s s e r t Hot Liquid Valrhona Chocolate & Almond Cake Filled With Chocolate 14 Ganache, Berries, Almonds, Vanilla Bean Ice Cream Cobbler of Colorado Peaches Peaches & Mixed Berries Vanilla Bean Ice Cream 12 With Royal Tokaji Wine Company “Birsalmas” Tokaji Aszu 1996 (Supp, per ounce) 9 *18% Service Charge Added for Parties of Six or More* ***************** to be ordered by entire table Alaskan Halibut Potato Crusted Arugula, Roasted Sweet Peppers, Balsamic, Roasted Garlic, Nicoise Olive, Oven Dried Tomato, White Truffle Viniagrette 2003 Germano Ettore “Binel” Bianco Langhe, Italy Rabbit Loin Pancetta Wrapped & Seared Goat Cheese Agnolotti, Frissee, Smoked Rabbit, Roasted Garlic Sauce 2003 Collosorbo, Sangiovese Rosso di Montalcino, Italy Colorado Lamb Loin & Braised Lamb Shank Italian White Polenta, Ratatouille Vegetables, Goat Cheese, Lamb Jus 1998 Tablas Creek Vineyard “Rouge” Paso Robles, California Chef’s Selection of Specialty Cheeses Raisin Walnut Toast& Candied Pecans Pauliilles, Grenache Banyulis 2002 Almond & Pecan Tart Mixed Berries & Vanilla Bean Ice Cream Alvear “Solera 1927” Pedro Ximenez Montilla Moriles, Spain $68 Per Person $125 Per Person with Wine (3oz per glass) *************** Chefs Nine Course Tasting Menu to be ordered by entire table Kumomoto Oysters On the half Shell, Lime & Gin Domaine Lafage “ Cote Est” Vin de Pays de Cote Catalanes, France Salad of Arugula & Parma Proscuitto Balsamic & White Truffle Vinaigrette 2003 Germano Ettore “Binel” Bianco Langhe, Italy Hawaiian Onaga, Ginger Scallion Seared, Jasmine Rice, Banana, Sweet Peppers & Lemon Butter 1997 Domaine Zind-Humbrecht, Muscat , Herrenweg de Turckheim Alsace, France Ahi Tuna Seared, Foie Gras Sauce of Black Truffle 2003 Collosorbo, Sangiovese Rosso di Montalcino, Italy Quail Pancetta Wrapped & Grilled White Truffle Infused Italian Polenta, Shiitake Mushrooms 1998 Tablas Creek Vineyard “Rouge” Paso Robles, California Venison Tenderloin Five Spice Rubbed Barley, Watercress, English Peas, Port Wine Reduction 2003 Domaine de la Janasse “Terre de Bussiere” Syrah Vin de Pays de la Principaute d’Orange, France Snake River Gold Kobe Prime Rib Cap Potato Puree & Port Wine Reduction Poderi Cola “Dardi La Rose” Barolo, Italy Golden Egg Surprise Mint Julep Sticky Toffee Bread Pudding, Minted White Chocolate Ice Cream Alvear “Solera 1927” Pedro Ximenez Montilla Moriles, Spain $83 Per Person $155 Per Person with Wine (2oz per glass) *************** Liquid Dessert Tasting Enjoy this exceptional rare tasting of the world’s finest and most expensive dessert wines: 39 (Supp) Chateau D’yquem, Sauternes, France 1995 The Royal Tokaji Wine Co., Aszu Essencia, Hungary 1995 Leitz, rudesheimer kirchenpfad , Trockenbeerenauslese, Germany 2002 1/2 ounce each *************** Visit our new web site at shopflagstaffhouse.com We offer space in the afternoon for weddings and corporate events We do not accept Checks We use fresh organic and local produce when possible Flagstaff House is proud to recycle and composte with Ecocycle**