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Q's Restaurant Dinner Menu
Served nightly from 5:00pm
3 plates 35
5 plates chef's choice 60
starters::
Orange Scented Carrot Soup 6
arugula oil, grated radish
Miso Soup 8.50
porcini dumplings, hijiki, scallions, edamame
House-Smoked Salmon 9
curly baby endive, shoestring potato, capers, cooked egg sauce
Ceviche of Mahi & Salmon 12
hearts of palm, coconut, fennel, ginger, avocado
Foie Gras Two Ways 14
seared foie gras, rhubarb, pistachio sauce, brulée & brioche toasts
Crisp Crab Cakes 12
sweet pea purèe, yellow thai curry
Grilled Asparagus 9
warm wild mushroom vinaigrette, crisp polenta, gorgonzola, gorgonzola, prosciutto
Stuffed Pequillo Chiles 9
halibut "brandade", calamari, saffron orange vinaigrette
Serrano Ham 11
celery salad, olive oil geleé, reggiano, green olive, focaccia
salads::
Organic Mixed Greens
shaved vegetables, crisp potato, lemon poppyseed dressing
Roasted Beet Salad
goat cheese fonduta, star thistle honey, frisee, sherry vinaigrette
with entree 5
or a la carte 8
"Caprese" 9
ripe tomato, housemade mozzarella, basil, balsamic, EVO, pepitas
Q's Caesar Salad
with entree 5
or a la carte 8
add Marinated White Anchovies 1.50
Mango BBQ'd Shrimp Salad
lo mein, napa slaw, and miso vinaigrette
with entree 4
or a la carte 8
entrées::
Grilled Center Cut Angus Rib Eye 29
whipped potatoes, mushroom cigars, tomato & bean salad, béarnaise relish
Pan Roasted Alaskan Halibut 27
sweet pea risotto cakes, carrot "juice," chili threads
Bacon Wrapped Pork Tenderloin 23
white polenta, porcini, zinfandel & red grape must
Seared Sea Scallops 25
summer melon, pepper jelly, fennel & arugula salad
Szechuan Spiced Duck Breast 24
shiitake stir-fried rice, seared greens, mango
Colorado Lamb Two Ways 27
chickpea cake, spiced eggplant, tomato coriander oil
Lemon & Thyme Rotisserie Half Chicken 21
corn sticks, watercress, black pepper gravy
Grilled Wild King Salmon 26
leek & gold potato hash, grilled asparagus, whole grain mustard
Chef's Seasonal Vegetable
Plate 18
Chef / Proprietor John Platt -
Executive Chef Matt Christianson
Sous Chef Cruz Silva
Dessert Menu
small bites::
3 for $12
Lemon Chiffon Mousse
blueberry compote
Chocolate Chunk Cookie Sandwich
mint ice cream
Milk Chocolate Glazed Peanut Butter Truffles
banana carpaccio
Mascarpone Cheesecake
strawberries
Hazelnut Cannoli
chocolate mousse, cocoa sorbet
housemade sorbets &
ice creams::
select 1 for $2.50
chocolate sorbet / market fruit sorbet / caramel ice cream / tahitian vanilla ice cream / mint ice cream
silver canyon french press coffee::
4 cup pot for $9.50
panama roast / french roast decaf
seasonal classics::
3 for $12
Bittersweet Chocolate Smores 8
caramel ice cream, raspberries
Apple Crisp 8
vanilla cranberry ice cream, oatmeal streusel topping
Tahitian Vanilla Bean Creme Bruelle 8
tropical fruit salsa
Housemade Butterscotch Pudding 7
milk chocolate pistachio praline
Bittersweet Chocolate Grand Marnier Dome 9
blood orange glaze
cheese selection::
accompanied with house made biscotti, seasonal fruit, fig balsamic
select 3 for $9
select 5 for $15
haystack mountain "snowdrop"
haystack mountain "boulder chèvre"
haystack mountain queso de mano
pt. reyes blue
mou co colo rouge
parmigiano-reggiano
Pastry Chef Todd Garston
20% gratuity added for separate checks and parties of six or more.
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