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Cuisine
Contemporary American
Steakhouse
Neighborhood
Downtown - LODO
Cross Street
Between Broadway
& Tremont Place
Ambiance
Fine Dining
Dress Code
Business Casual
Features
Private Rooms Available
Lounge
Full Bar
Cigar Friendly
Takeout Available
Wheelchair Access
Reservations
Recommended
Parking
Hotel Parking
Valet (charge)
Payment Methods
AMEX
Carte Blanche
Dinners Club
Discover
JCB
Mastercard
Visa
Private Rooms
Palace Arms offers the Independence Room for private dining (10 to 30 guests). Additionally, any of the Brown Palace Hotel's catering rooms may be reserved based on availability.
Hours
Dinner Daily
5:30pm - 9:30pm
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Palace Arms Menu Updated 7/2/2010
FIVE COURSE TASTING MENU
Selection of Appetizer, Soup, Salad, Entree, Dessert
APPETIZERS
CRAB
Baby Vegetables, Lemongrass, Basil, Micro Salad
CALIFORNIA OCEAN ROSE ABALONE
Celeriac, Caper, Champagne Mustard, Pork Belly, Orange
HUDSON VALLEY FOIE GRAS
Torchon, Plum Wine, Apple, Raisins, Armagnac, Vanilla
VENISON CARPACCIO
Sichuan Peppercorn, Fermented Black Bean, Daikon, Nashi Pear, Watercress
SOUP & SALAD
CHICKEN SOUP
Chicken Confit, Carrots, Celery, Pearl Onion, House Made Noodles
VICHYSSOISE
Leek, American Caviar, Chives, Creme Fraiche, Truffle
ICEBERG LETTUCE
Maytag Blue Cheese, Tomato, Walnuts, Bacon, Herbs
HEIRLOOM TOMATO
Basil, Colorado Sunny Breeze Feta Cheese, Ciabatta, Cerignola Red Olive, Aged Balsamic, Watermelon
CAESAR SALAD
Prepared Tableside for Two
ENTREES
DAY BOAT SCALLOPS
Potato Gratin, Fava Beans Salad, Min 8 Beurre Blanc, Cauliflower Puree
Lemon Vanilla Fluid Gel
LOCH DUART SALMON
Beluga Lentil, Baby Fennel, Sauté Spinach, Salmon Roe, Orange Radish Salad
Preserved Lemon Broth
VEAL CHOP
Broccolini Rabe, Mustard Spaetzle, Horseradish Gremolata, Ramp
Fiddlehead Ferns, Shallot Sherry Jus
SUMMIT CREEK LOIN OF LAMB
Couscous Salad, Roasted Eggplant, Moscato Grape, Mint Yogurt
Lemon Black Pepper Jus
LIBERTY DUCK
Confit, Scallion Crêpe, Baby Bok Choy, Pickle Cucumber, Ginger Hoisin
Lacquer
COLORADO BISON “ROSSINI”
Truffled, Foie Gras, Brioche, Swiss chard
WAGYU NEW YORK STEAK
5oz, Pepper Crusted, Ramp Butter, Morel, Pearl Onion,
Blue Cheese White Polenta, Pan Sauce
THE CHEF’S EIGHT COURSE TASTING MENU
AMUSE
Chef’s Creation
HUNDSON VALLEY FOIE GRAS
CHICKEN SOUP
CEASER SALAD
Prepared Tableside for Two
INTERMEZZO
Chef’s Creation
DAY BOAT SCALLOPS
COLORADO BISON “ROSSINI”
Truffled, Foie Gras, Brioche, Swiss Chard
PRE DESSERT
Chef’s Creation
CLASSIC BANANA FOSTER
Prepared Tableside
Chef’s Tasting Menu for Table, Maximum 10 Guests
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