Le Chateau / La Fondue 1040 15th Street Denver, CO 80202 • 303-534-0404

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Le Chateau / La Fondue Dinner Menu Updated 6/14/2010
Menu and Pricing subject to change

Starters

Baby Spinach, Maple Walnuts, Crispy Bacon, Medjool Dates, Granny Smith Apples & Roquefort, Sherry Vinaigrette - $9

Crispy Calamari, Rock Shrimp, Asparagus & Olives, Spicy Mustard - $9

Organic Greens & Oven Roasted Tomatoes, Balsamic Vinaigrette - $6

Citrus Cured Salmon, Pear Tomato & Fennel Salad, Crème Frâiche & Lemon Oil - $10

Citrus Cured Salmon, Pear Tomato & Fennel Salad, Crème Frâiche & Lemon Oil - $10

Prince Edward Island Mussels, Ginger & Curry - $9

Beef Tenderloin Tartare, Quails Egg & Brioche Toast - $12

Pasta, Potato & Rice

Pappardelle, Braised Lamb Shank, English Peas, Grilled Carrots & Sweet Pearl Onions – Half $8 / Full $16

Potato Gnocchi & Black Truffle Bordelaise, Crispy Leeks – Half $8 / Full $16

Maine Lobster Ravioli & Fresh Tomato Cream Sauce Half $11 / Full $22

Rock Shrimp, Bay Scallops, Calamari, PEI Mussels & Grouper Bouillabaisse, Creamy Saffron Risotto – Half $12 / Full $24

Mains

Curried Winter Vegetable Pot Pie & Spicy Sprout Salad, Lime Vinaigrette - $14

Salt & Pepper Seared Ahi Tuna, Potato & Leek Hash Browns, Braised Greens, Smoked Tomato Shallot Jus - $22

Orange & Lime Baked Grouper, Coconut Thai Rice & Szechuan Pea Shoot Salad, Red Curry Broth - $19

Oven Roasted Texas Quail, Apricot & Pinenut Stuffing, Garlic Haricot Verts, Honey & Black Currant Bordelaise - $18

Crispy Organic Chicken Breast, Whipped Potatoes & Braised Greens, Chanterelle Mushroom Broth - $16

House Spice Rubbed Pork Tenderloin & Harissa Yams, Garlic Rapini, Honey & Black Currant Bordelaise - $18

Maple Plum Glazed New Zealand Red Deer, Parsnip Puree & Braised Greens, Stranahan’s Colorado Whisky Jus - $22

Espresso Crusted Beef Tenderloin & Roquefort Potato Torta, Caramelized Shallot Jus - $24

House Spice Rubbed Colorado Lamb Chops, Corona Bean & Baby Fennel Stew, Oven Roasted Tomato Jus - $25

$18 Three Course Prix Fix Menu

1st: Organic Greens & Oven Roasted Tomatoes, Balsamic Vinaigrette or Soup du Jour

2nd: Creamy Herb Risotto & Forest Mushroom Confit or

Orange & Lemon Baked Grouper, Coconut Thai Rice & Szechuan Pea Shoot Salad, Red Curry Broth or

Maple Plum Glazed New Zealand Red Deer, Parsnip Purée & Braised Winter Greens, Stanahan’s Colorado Whiskey Jus

3rd: Raspberry & Souffle, Crème Anglaise or Selections of Fresh Made Boulder Ice Cream or Sorbets