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Cuisine
American
Steakhouse
Neighborhood
Boulder
Ambiance
Fine Dining
Dress Code
Business Casual
Features
Serves Game
Private Rooms Available
Wedding Reception Space
Bar Dining
Lounge
Full Bar
Fireplace
Chef's Tasting Menu
Outside Garden / Patio
Views
Reservations
Suggested
Parking
Valet (charge)
Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa
Private Rooms
please call
Hours
Dinner
Sunday - Friday
6:00pm - 10:00pm
Saturday
5:00pm - 10:00pm
Cocktails
Daily
5:00pm - 10:00pm
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Flagstaff House Dinner Menu
OUR THIRTY FIFTH YEAR
This is a recebt sample menu
Menu updated daily. Prices subject to change!
FI R S T C O U R S E
HAMACHI JAPANESE YELLOWTAIL, HEART OF PALM 18
MIZUNA, POMEGRANITE VINAIGRETTE
NANTUCKET BAY SCALLOPS, SHERRY BRAISED OXTAILS 18
Porcini Mushroom Ragout
RAVIOLI OF BRAISED LAMB 16
PISTACHIO & RICOTTA SABAYON, PICKELED CIPOLLINIS
TWELVE HOUR BRAISED BACON 16
FRENCH GREEN LENTILS, ROSEMARY, GARLIC
NEW YORK STATE FOIE GRAS PAN SEARED, CRISP SWEETBREADS 22
BRIOCHE, PORT WINE REDUCTION
HAWIIAN BLUE PRAWNS, CRISP GOLD POTATO 22
RAGOUT OF LUMP CRAB, SALMON & STEELHEAD ROE
RABBIT LOIN PANCETTA WRAPPED & SEARED 15
GOAT CHEESE AGNOLOTTI, FRISSEE, SMOKED RABBIT, ROASTED GARLIC SAUCE
QUAIL PANCETTA WRAPPED & GRILLED MIATAKE MUSHROOM 16
WHITE TRUFFLE INFUSED ITALIAN HEIRLOOM POLENTA, SAUCE OF GARLIC
ASPARAGUS, MOREL MUSHROOMS 16
WHITE TRUFFLE INFUSED ITALIAN HEIRLOOM POLENTA
TERRINE OF FOIE GRAS, DUCK PATE, SMOKED DUCK BREAST 18
RAISIN WALNUT TOAST, SHALLOT & BALSAMIC CONFIT
WITH CHATEAU DE COSSE SAUTERNES 2002 (2OZ) SUPP 7
WITH CHATEAU D’YQUEM SAUTERNES 1999 (PER OUNCE) SUPP 24
AHI TUNA TARTAR PREPARED TABLESIDE 16
WITH HAKUSHIKA GINJO SAKE 2 OZ (SUPP) 6
KUMOMOTO OYSTERS OR MALPEQUE OYSTERS 4 EACH
ON THE HALF SHELL, LIME AND GIN MINIMUM 3 PCS
CASPIAN SEA SEVRUGA CAVIAR 190
CASPIAN SEA OSETRA CAVIAR 260
WITH HALF BOTTLE OF KRUG GRAND CUVEE CHAMPAGNE (SUPP) 185
~ ~ ~ ~ ~
BABY COLORADO SPINACH, FRISEE, RADDICCIO 14
POACHED EGG, BENTONS HICKORY SMOKED LARDONS, HONEY MUSTARD VINAIGRETTE
BABY ARUGULA, BENTONS 14 MONTH AGED HICKORY SMOKED COUNTRY HAM 14
WHITE TRUFFLE BALSAMIC VINAIGRETTE, TUSCAN WHITE BEAN, REGGIANO PARMIGIANO
BABY ORGANIC FIELD GREENS CRANBERRY & MAPLE VINAIGRETTE 11
CANDIED PECANS, SPANISH CABRALES, BELGIUM ENDIVE
CREAM OF SUNCHOKE & LEEK SOUP 12
BLACK TRUFFLE ESSENCE, NEBRASKA BLACK WALNUTS
WITH BLACK TRUFFLES (SUPP) 15
LOBSTER SOUP 14
SHIITAKE MUSHROOM, STICKY RICE
ROASTED BUTTERNUT SQUASH SOUP WINTER SPICES 12
TOASTED PINE NUTS, DRIED CRANBERRIES
WE USE LOCAL ORGANIC PRODUCE FROM CURE FARMS
FLAGSTAFF HOUSE IS PROUD TO RECYCLE AND COMPOSTE WITH ECOCYCLE
M A I N C O U R S E
TAZMANIAN KING SALMON, SPICY MUSTARD GLAZE 32
FINGERLING POTATOES, HARICOT VERTS, ABALONE MUSHROOMS, LOBSTER SAUCE
WITH MAINE LOBSTER (SUPP) 20
BLUE NOSE BASS, HAWAIIAN BLUE PRAWNS 33
PURPLE THAI RICE, PINEAPPLE, ROASTED SWEET RED BELL PEPPER NAGE
MAINE LOBSTER BUTTER POACHED 69
BABY BOK CHOY, JASMINE RICE, TANGERINE BUTTER
RUBY RED TROUT, TAZMANIAN SALMON, DIVER CAUGHT SCALLOP 29
POLENTA SOUFFLE, SHIITAKE MUSHROOMS, LEEKS, CAVIAR BUTTER, WATERCRESS SAUCE
SWEET POTATO TORTELLINI, HAWAIIAN HEART OF PALM 29
WINTER ROOT PUREE, ARTICHOKE, SAVORY ALMOND CREAM
ROCKY JR. NATURAL CHICKEN BREAST GOAT CHEESE FILLED, PANCETTA WRAPPED 29
PORCINI MUSHROOM RISOTTO, BABY VEGETABLES, NATURAL JUS
VENISON TENDERLOIN FIVE SPICE RUBBED 38
PEARL BARLEY, WATERCRESS, BABY TURNIPS, PORT WINE REDUCTION
BREAST OF DUCK PAN SEARED, DUCK CONFIT & POTATO CAKE 38
RAPPINI, SHIITAKE MUSHROOMS, SAUCE OF DRIED CHERRIES
FILET MIGNON PAN ROASTED 46
BRAISED GREENS, TUSCAN WHITE BEANS, BENTONS HAM, REGGIANO PARMIGIANO
WITH BLACK TRUFFLES (SUPP) 15
BUFFALO FILET MIGNON & FOIE GRAS “WELLINGTON” BRIOCHE BAKED 54
HEDGEHOG MUSHROOMS, SWEET ONION TART AND SAUCE OF BLACK TRUFFLES
COLORADO RACK OF LAMB, LAMB LOIN, BRAISED LAMB SHANK 52
ITALIAN HEIRLOOM POLENTA, RATATOUILLE VEGETABLES, GOAT CHEESE, LAMB JUS
NEW YORK STRIP DRY AGED ANGUS WITH GUINNESS BRAISED SHORT RIBS 46
GRATIN OF GOLD & SWEET POTATOES, CIPOLLINI ONIONS, ASPARAGUS, PORT WINE SAUCE OR DRY AGED ANGUS NEW YORK STRIP GRILLED, PORT WINE SAUCE 49
SNAKE RIVER “KOBE GOLD” RIB CAP 16
TRUFFLED YUKON GOLD POTATO PUREE, ASPARAGUS, BLACK TRUFFLE SAUCE PER OUNCE
4OZ MINIMUM
SELECTION OF ARTISAN CHEESES
RAISIN WALNUT TOAST 17
HAYSTACK SUNLIGHT NIWOT, RAW GOAT MILK, FIRM, WASHED RIND
Petite Basque Basque, Sheep Milk, Nutty, Crumbly Texture
ST. ANDRE FRANCE, COWS MILK, TRIPLE CREAM
CABRALES SPAIN, GOATS MILK, RICH, PURPLE VEIN
PRE-ORDERED DESSERT
HOT LIQUID VALRHONA CHOCOLATE AND ALMOND CAKE 14
GANACHE, BERRIES, ALMONDS, VANILLA BEAN ICE CREAM
GRAND MARNIER SOUFFLÉ 12
Cinnamon Ice Cream
18% SERVICE CHARGE ADDED FOR PARTIES OF SIX OR MORE
CHEFS FIVE COURSE TASTING MENU
TO BE ORDERED BY THE ENTIRE TABLE
68 PER PERSON
129 PER PERSON WITH WINE (3OZ PER GLASS)
BLUE NOSE BASS,
PURPLE THAI RICE, PINEAPPLE, SWEET RED PEPPER NAGE
2004 CHARLES HOURS “CUVEE MARIE”PETITE MANSENG
JURANCON, FRANCE
RABBIT LOIN PANCETTA WRAPPED, GOAT CHEESE AGNOLOTTI
FRISEE, SMOKED RABBIT, ROASTED GARLIC SAUCE
1980 CHATEAU LAFITE ROTHSCHILD, CABERNET SAUVIGNON
PAUILLAC, BORDEAUX, FRANCE
COLORADO LAMB LOIN & BRAISED LAMB SHANK
ITALIAN WHITE POLENTA, RATATOUILLE VEGETABLES, GOAT CHEESE,
LAMB JUS
2003 QUINTA DO VALLADO
DOURO, PORTUGAL
CHEF’S SELECTION OF ARTISAN CHEESES
RAISIN WALNUT TOAST, CANDIED PECANS
2004 FRIEDRICH-WILHELM—GYMNASIUM, RIESLING, SPATLESE
MOSEL, GERMANY
Pineapple Caramel Crunch
Caramel Ice Cream
2001 CHATEAU GRILLON
SAUTERNES, FRANCE
CHEFS NINE COURSE TASTING MENU
TO BE ORDERED BY ENTIRE TABLE
KUMOMOTO OYSTER
ON THE HALF SHELL, LIME AND GIN
2005 NIGL “KREMSER FREIHEIT” GRUNER VELTLINER,
KREMSTAL, AUSTRIA
SALAD OF ARUGULA & PARMA PROSCUITTO
BALSAMIC & WHITE TRUFFLE VINAIGRETTE
2005 TERREDORA DIPAOLO “LOGGIA DELLA SERRA” GRECO,
GRECO DI TUFO, CAMPANIA, ITALY
PACIFIC RIDGEBACK SWORDFISH
PURPLE THAI RICE, PINEAPPLE, ROASTED SWEET RED PEPPER
NAGE
2004 CHARLES HOURS, “CUVEE MARIE” PETITE MANSENG
JURANCON, FRANCE
AHI TUNA SEARED FOIE GRAS
SAUCE OF BLACK TRUFFLE
2005 ACCADEMIA DEI RACEMI “ANARKOS”
PUGLIA, ITALY
QUAIL PANCETTA WRAPPED & GRILLED
WHITE TRUFFLE INFUSED ITALIAN HEIRLOOM POLENTA,
SAUCE OF GARLIC
1980 CHATEAU LAFITE ROTHSCHILD, CABERNET SAUVIGNON
PAUILLAC, BORDEAUX, FRANCE
VENISON TENDERLOIN FIVE SPICE RUBBED
PEARL BARLEY, WATERCRESS, BABY TURNIPS,
PORT WINE REDUCTION
2003 QUINTA DO VALLADO
DOURO, PORTUGAL
SNAKE RIVER GOLD KOBE PRIME RIB CAP
POTATO PUREE & PORT WINE REDUCTION
2004 RED HEADS STUDIO “BARREL MONKEYS” SHIRAZ
MCLAREN VALE, SOUTH AUSTRALIA
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
158 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: 34 (Supp)
Chateau D’yquem, Sauternes, France 1999
Kracher Scheurebe, trockenbeerenauslese, Austria, 2002
Domaine Huet “Cuvee Constance” Vouvray, France 2003
1/2 ounce each
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