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Cuisine
Contemporary American
Italian
French
Neighborhood
Boulder
Cross Street
10th Street
Ambiance
Up-Scale Casual
Dress Code
Casual
Features
Wine Tastings
Wine Bar
Wine Spectator Award
Bar Dining
Full Bar
Happy Hour
Outside Garden / Patio
Weekend Brunch
Reservations
Suggested
Parking
Street
Pay Lot Nearby
Payment Methods
AMEX
Discover
Mastercard
Visa
Private Rooms
Please call
Hours
Breakfast
Monday - Friday
8:00am - 10:30am
Brunch
Saturday - Sunday
9:00am - 2:00pm
Lunch
Monday - Friday
11:00am - 2:30pm
Dinner
Sunday - Thursday
5:00pm - 9:00pm
Friday - Saturday
5:00pm - 9:30pm
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The Kitchen Dinner Menu
Dinner at The Kitchen is served 7 nights a week. We change the menu everyday. This allows us to always serve the freshest and most appropriate dishes of the season. Our focus is on simple and uncomplicated dishes, allowing the ingredients to do most of the talking.
Please note that this menu is a recent sample and does not directly reflect tonight's offerings.
Cure Farm Snap Pea Salad – hakuri turnips, spicy greens, lemon & pecorino 11
Abbondanza Farm Lettuce – oranges, gorgonzola crostini & sugar pecans 11
Fra’Mani Salami Tuscano – burrata & blistered grape tomatoes 15
Ingrid’s Bouchot Mussels – steamed with garlic, thyme & fresno chili 14
Sautéed Cure Farm Greens – fresno chili & gremolata 10
Seared Ingrid’s Scallops – monroe farm carrots, sea beans & curry broth 15
House Pate – cornichons, dijon & grilled bread 9
House Made Gnocchi – peas, guanciale, mint & cream 19
Hazel Dell Mushroom Risotto – lemon & parmesan 19
Cure Farm Arugula Pesto Spaghetti – snap peas & pecorino 19
Grilled Long Farm Pork Loin – chard gratin & morton’s cherries 25
Grilled Coleman Hanger Steak – green bean salad, lemon & jus 23
Pan Seared Hawaiian Ono – carrots, turnips, snow peas & lemon beurre 28
Grilled Fox Fire Farm Lamb – almond date couscous & anchoyade slaw 25
House Specialties
French Fries 5
Garlic Fries 6
Tomato Soup 6
Maine River Oysters 13
Spiced Nuts 6
Hummus 8
Marinated Olives 6
Cheese Plate 15
Aperitif du Jour:
Morton’s farm cherries
Fresh Cherry with Cava 11
Cherry Vodka Lemonade 10
Dessert
Durazno Farm Cherry Crepe – with vanilla ice cream 8
Orange Custard – with cream, orange caramel & almonds 8
Chocolate Torte – with pressed yogurt 9
Sticky Toffee Pudding – with vanilla ice cream 8
Eton Mess – berries, meringue & chantilly cream 7
Affogato – vanilla ice cream with shot of espresso 7
Artisan Truffles – 2 each
House - Made Ice Cream – 3 per scoop
Cheese Plate – [assortment of 3] 15
The Kitchen is proud to support our local farmers and ranchers.
All our ingredients are free-range, natural and organic wherever possible. Eggs at The Kitchen come from Colorado's Monroe Farm and Wisdom Farm.
Please be aware that these eggs are not pasteurized and raw in some dishes.
An 18% gratuity may be added to parties of 6 or more. Thank you for joining us.
Our ingredients are free-range, natural and organic wherever possible. We also strive to support our local farmers and ranchers. For a full list of our suppliers, please visit our website.
The Kitchen [Upstairs] is a casual, urban wine lounge open 5 nights a week, Tuesday-Saturday. A 4,500-bottle wine cellar provides over 600 labels and over 25 wines by the glass.
The [Upstairs] kitchen holds a wood-burning oven, serving casual, fun to share foods, from wood-roasted flatbreads with prosciutto and burrata cheese, to wood-roasted mussels with chili and chorizo. The pastry kitchen serves a selection of desserts and house-made chocolates designed to pair nicely with the wine list.
Kitchen Upstairs Menu
Cazuelas
Abbondanza Farm Salad – with head lettuce, oranges, hazelnuts & pecorino 10
Cure Farm Salad – with turnips, snap peas, spicy greens & ricotta 10
Gnocchi alla Romana – with hazel dell mushrooms 12
House Made Ravioli – with haystack chevre & cure farm arugula pesto 13
Hawaiian Prawns – with salsa verde & pickled local vegetables 15
Long Farm Pork Ribs – half rack with chimay bbq sauce & house made potato chips 16
From The Wood Oven
Wood Fired Pizza – tomato, basil & gioia mozzarella 15
Flat Bread – with la quercia prosciutto & burrata cheese 15
Ingrid’s Bouchot Mussels – with chorizo, white wine & fresno chili 15
Ingrid’s Line Caught Halibut – with snap pea & tarragon risotto 30
Coleman Ranch Hanger Steak – with house fries & greens 24
Wood Roasted Half Chicken [40min] – with garlic fries & herb butter 19
Cheese Plate 15
Vegetable Antipasto 12
House Specials 6 each
hummus
roasted beets
french fries
garlic fries
house spiced nuts
house marinated olives
the kitchen tomato soup
plain flatbread
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