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Cuisine
French
Contemporary American
Neighborhood
Downtown - LODO
Cross Street
Arapahoe St.
Ambiance
Fine Dining
Dress Code
Business Casual
Features
Bar Dining
Lounge
Chef's Tasting Menu
Full Bar
Pre-Theatre Menu
Reservations
Recommended
Parking
Hotel Parking
Payment Methods
AMEX
Mastercard
Visa
Private Rooms
please call
Hours
Dinner
Monday-Saturday
5:30-10:00pm
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Restaurant Kevin Taylor Menu
RESTAURANT KEVIN TAYLOR SPRING 2007
Executive Chef B.J. Wojtowicz
TASTING MENUS
Four Course Menu of Your Choice $65.00
(A Pairing of Wine Selections with Your Menu - $50.00 supplement)
Five Course Menu of Your Choice $75.00
(A Pairing of Wine Selections with Your Menu - $60.00 supplement)
Seven Course Menu of Your Choice $100.00
(A Pairing of Wine Selections with Your Menu - $70.00 supplement)
APPETIZER
Spring Fava Bean Ravioli
with Fresh Ricotta Mousse, Spiced Pineapple, Tomatillo Emulsion 13.00
Snake River Farms Kobe Steak Tartare
with Truffled Potato Crisps, Fried Quail Egg and Indonesian Ketchup 15.00
Cardamom Seared Tuna Sashimi
with Green Cellophane Noodles, Mango Syrup, Toasted Cashews, Lotus Chips 15.00
Confit of Pressed Pork Belly
with Sour Cherry Compote, Micro Mache, Black Pepper Cherry Gastrique 15.00
Napoleon of Baja Diver Scallop
with Cauliflower Mousse, Potato Placques, Ginger Uni Emulsion 16.00
Macadamia Crusted Grade “A” French Foie Gras
with Macadamia French Toast, Chocolate Anglaise, Passion Fruit Gastrique 16.00
Split Charge 5.00
As a courtesy to our other guests, please no cell phone use in dining room.
To facilitate prompt departure of theater guests, no substitutions please.
SOUP
Roasted Maine Lobster Bisque
with Morels, Fava Beans, Sweet Corn Gelee, Pea Shoots 8.00
Lightly Curried Cauliflower Velouté
with Cauliflower Beignets, Fried Capers, Indian Spices, Golden Raisins 9.00
Chilled White Gazpacho “Martini”
with Poached Green Grapes, Red Pepper Foam, Mascarpone Sorbet 10.00
SALAD
Mixed Lettuces and Fresh Herbs
with 25 Year Balsamic Vinaigrette 9.00
Crisp Bacon, Lettuce and Tomato Salad
with Baby Watercress, Gorgonzola and Pommery Mustard 10.00
Crisp Housemade Pancetta and Green Apple Salad
with Torchon of Foie Gras, Micro Greens, Jordan Almonds, Cider Dressing 12.00
Potato Fried Oyster Salad
with Peach Palm Carpaccio, Watermelon Escabeche, Tomato Tamarind Dressing 14.00
Chilled Maine Lobster Salad
with Jerusalem Artichokes, Pink Grapefruit, Broiled Feta, Lightly Curried Yogurt 16.00
FISH
Tournedos of Atlantic Salmon
with Sweet Onion Mashed Potatoes, Poached White Asparagus, Black Truffle Béarnaise 30.00
Potato Crusted Alaskan Halibut
with Spinach, Red Wine Melting Leeks, Vintage Port Pink Peppercorn Sauce 32.00
Seared “Rare” Sushi Grade Hawaiian Tuna
with Black Walnut Pad Thai, Flat Crab Potsticker, Yuzu Ponzu 32.00
Roast Australian Barramundi
with Purple Potato Gnocchi, Blood Orange Segments, Sweet Corn Succotash, Poblano Emulsion 34.00
Seared Baja Diver Scallops
with Soft Purple Polenta, Roasted Morels, Glazed Turnips, Sauce Americaine 34.00
Vanilla Glazed Maine Lobster
with Green Apple Risotto, Roasted Romanesco, Carbonara Froth 38.00
MEAT
Roasted Wild Boar Rib Chop
with Truffled Tillamook Macaroni, Braised Pork Belly, Tomato, Root Beer BBQ 30.00
Seared Muscovy Duck Breast and Confit Duck Leg
with Foie Gras Stuffed Figs, Kim Chee Red Cabbage, Golden Beet Chips, Ginger Pomegranate Jus 32.00
Roast Ribeye and Cap of Angus Beef and Veal Cheek
with Golden Potato and Cippolini “Hash,” Asparagus, Stout Reduction 35.00
Roast Colorado Lamb Sirloin
with Sunchokes, Sweet Pea Risotto, Asparagus Tempura, Aged Sherry Jus 36.00
Coffee Rubbed California Squab
with Quince Preserves, Toasted Wild Rice, Chiogga Beets, Red Wine Chocolate Sauce 38.00
Roasted Colorado Bison and Bison Short Rib
with Bleu Cheese Butternut Squash Gratin, Candied Pears, Glazed Carrots, Huckleberry Jus 40.00
6 Ounce Kobe Beef Ribeye Steak
with Black Truffle Mashed Potatoes, Summer Vegetable Confit, Red Wine Butter 55.00
DESSERT
10.00 each
Tahitian Vanilla Bean Crème Brûlée
with Chocolate Madeleines
Bittersweet “Liquid Center” Chocolate Cake
with Vanilla Bean Ice Cream and Hot Chocolate Syrup
Turbinado Glazed Hawaiian Pineapple
with Mango Pannacotta, Macadamia Brittle, Spicy Mango Gelee
“Broken Down” Almond Joy
with Coconut and Chocolate Sherbet, Toasted Meringue Almonds, Bittersweet Chocolate Mirror
Tasting of Jason’s Homemade Smores
with Gingered Graham Cookies, Vanilla Bean Marshmallows, Valrhona Chocolate Sauce
Lemon Curd “Baked Alaska”
with Black Currant Meringue, Meyer Lemon Syrup, Lavender “Bubbles”
Hot Donut Holes
with Tableside Crème Brulée Coffee and a Banana “Corn Dog”
(Please allow 10 minutes)
Selection of Homemade Ice Creams or Sorbets
Selection of Artisan Cheeses and Fruit
Pastry Chef Jason LeBeau
PRE-THEATER PRIX FIXE MENU
$52.00 per person
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AMUSE BOUCHE
FIRST COURSE
Spring Fava Bean Ravioli
with Fresh Ricotta Mousse, Spiced Pineapple, Tomatillo Emulsion
Lightly Curried Cauliflower Velouté
with Cauliflower Beignets, Fried Capers, Indian Spices, Golden Raisins
Crisp Bacon, Lettuce and Tomato Salad
with Baby Watercress, Gorgonzola and Pommery Mustard
MAIN COURSE
Tournedos of Atlantic Salmon
with Sweet Onion Mashed Potatoes, Poached White Asparagus, Black Truffle Béarnaise
Potato Crusted Alaskan Halibut
with Spinach, Red Wine Melting Leeks, Vintage Port Pink Peppercorn Sauce
Roast Ribeye and Cap of Angus Beef and Veal Cheek
with Golden Potato and Cippolini “Hash,” Asparagus, Stout Reduction
DESSERT
Bittersweet “Liquid Center” Chocolate Cake
with Vanilla Bean Ice Cream and Hot Chocolate Syrup
Tahitian Vanilla Bean Crème Brûlée
with Chocolate Madeleines
PETIT FOURS
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