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Cuisine
Contemporary American
Continental
Neighborhood
Central Denver
Cross Street
Logan
Ambiance
Up-Scale Casual
Dress Code
Casual
Features
Private Rooms Available
Bar Dining
Lounge
Full Bar
Chef's Table
Counter Seating
Happy Hour
Late Night Menu
Outside Garden / Patio
Takeout Available
Wheelchair Access
Views
Reservations
Suggested
Parking
Free Valet
Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa
Private Rooms
Semi-private parties - several semi-private rooms available.
Hours
Lunch:
For Private Parties
Dinner
Sunday
5:00pm - 9:30pm
Tuesday - Thursday
5:00pm - 10:00pm
Friday - Saturday
5:00pm - 11:00pm
Closed Mondays.
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Sparrow Dinner Menu From a casual cheeseburger and salad on our patio to foie gras and rack of lamb in our dining room.
Appetizers range from $7 to 14
Lighter fare range from $11 to 15
Entrées range from $17 to 26
FEATURING:
appetizers
SOUP DU JOUR
chef’s seasonal creation 8
MIXED GREENS WITH HAYSTACK GOAT
focaccia croutons, fresh herbs and champagne vinaigrette sm 5 lg 9
SPARROW FARRO AND ARUGULA
pine nuts, currants, lemon and shaved reggiano 5 lg 9
SPICY MUSSELS WITH BASIL AND KAFFIR LIME
grilled country bread and saffron aioli 9
HOT HONEY CALAMARI
siracha, peppers and scallions 8
TUNA-WRAPPED TUNA
pomegranate, soy, ginger and crispy wontons 10
lighter fare
TAPAS TRIO
changes daily 15
JUMBO SHRIMP LETTUCE WRAPS
vietnamese noodles and spicy sweet and sour sauce 15
ARTISAN CHEESE FROM 'THE TRUFFLE'
3 cheeses with 3 relishes 9
CHEESEBURGER 11
OR BUFFALO BURGER 12
house fries and pickles
pastas
FETTUCINI AND BAY SCALLOPS IN SUNDRIED TOMATO CREAM
serrano ham, fava beans, garlic and par
HOUSE GNOCCHI WITH VEAL AND PROSCIUTTO BOLOGNESE
grated nutmeg and a touch of cream 14
ARTICHOKE AGNOLOTTI
green olive barigoule, ricotta and mint 16
entrées
PAN ROASTED BLACK BASS
backfin crab salad, asparagus puree and horseradish vinaigrette 19
CEDAR PLANK SALMON
vegetable cassoulet, smokey bacon and shallot gastrique 17
SIMPLY GRILLED HAWAIIAN SWORDFISH
orzo pilaf, lemon-tomato broth and crumbled feta 20
TUSCAN SEAFOOD BOUILLABAISSE
lobster, shrimp, mussels, clams & calamari in tomatoes and wine 27
BISTRO CHICKEN
butter-whipped potatoes, zucchini batons and pan juices 18
FOREVER BRAISED SHORTRIBS
with asian spices, pickled shiitakes and snow peas 22
RIDGEFIELD FARMS FILET
sweet and sour collards, smokehouse bacon and horseradish 28
TENDER VEAL WITH OREGON MORELS
root veg puree, fava be 24
dessert, coffee, tea
MOLTEN CHOCOLATE BOMBE
turkish coffee pot de crème 9
(allow 20 minutes)
SPANISH CHURROS W/ SPICED COCOA
cardemon, nutmeg andc chili 9
DULCE DE LECHE CRÉME BRULÉE
cinnamon and vanilla sugar 8
CHOCOLATE BLUEBERRY BREAD PUDDING
vanilla bean ice cream and bourbon caramel 8
ALMOND PANNA COTTA
with mixed berry coulis 8
ARTISAN CHEESE FROM “THE TRUFFLE”
3 cheeses with 3 relishes 9
Josh Botsford, Chef
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