Linden (9)

Kitchen Staff (left to right:Caleb Chatham, Jaden Games, Aaron Kirschner, Harrison Puterbaugh, Oliver King and David Kocina)

Waitstaff (left to right:Japhy Sanchez, Sofia Penaylillo, Filip Rescec

Drink of juniper syrup, lime juice, ginger juice, ginger beer, mint topped with nitro frozen pine foam 

Parsnip panna cotta, red cabbage gazpacho, honey toasted oats, chives

Coriander cured hamachi, apple sheet, kaffir gel, coriander vinaigrette, diced apples, marinated tapioca, cilantro, kaffir vapor

Salt roasted heirloom carrot, sunchoke puree, dried grapefruit, carrot chips, pickled sunchokes, carrot top juice, grapefruit gelee, carrot tops

Root beer glazed short ribs, salt baked turnips, shaved turnips, turnip crumble, bone marrow pudding, salsa verde, root beer jus, parsley 

Aerated chocolate, crystallized dark chocolate-cocoa nib dirt, milk meringue, bee pollen ice cream, honeycomb, honey marshmallow, milk jam, flowers 

Fennel pollen Madeleine, fennel syrup, fennel frond 

Linden (8)

House mocktail: Hibiscus-pomegranate infusion, beet froth, lemon, sparkling water, blackberry cells

Tomatoes compressed with smoked tomato water vinaigrette, whipped ricotta, pickled honeydew, tarragon

Chicken liver mousse, chicken crackling, whipped plum, black truffle puree, plums marinated in plum wine and star anise, green sorrel, lucky purple sorrel, red veined sorrel

Colorado striped bass roasted in thyme brown butter, red grape gel, pickled green grapes, artichoke chips, basil emulsion, roasted artichokes, thai basil, opal basil

Braised and glazed berkshire pork belly, corn puree, grilled colorado peach, corn-roasted red pepper succotash, peach gel, cornbread crumbs, nasturtiums

5th course: Colorado cherries compressed in orange liquor and vanilla bean, almond pastry cream, lime curd, nitro cherry semi freddo, caramelized almonds, lime-almond tuile, candied lime zest, anise hyssop  

Petit Four: Strawberry pate de fruit with bee pollen

Grace

King crab with butter sphere

Melon sphere with caviar

New Zealand Oyster, passion fruit, kiwi, SPINACH

Heirloom tomato, burrata, lemon, THAI BASIL

Butter and herb butter

Squab, kaffir, green strawberry, SORREL (paired with a black olive roll-not pictured)

Artichoke, sicilian pistachio, sweet curry, DANDELION (paired with a lavash crisp-not pictured)

Australian black truffle, creme caramel, sherry, CHIVE BLOSSOM

Miyazaki beef, king trumpet, salsify, MASHUA LEAF (paired with a herbed brioche-not pictured)

Dashi paired with the beef

Black truffle risotto

Lamb, kale, parsley root, BLACK MINT (paired with a bagel twist-not pictured)

Golden raspberry, lychee, kokum, NASTURTIUM

Kalamansi, asian pear, black lime, GARDEN SORREL

Rhubarb, chartreuse, bhudda's hand, toasted brioche, LEMON BALM

Peach, black sugar, licorice, LEMON VERBENA

Young coconut, lime, huckleberry, AFRICAN BLUE BASIL

Chocolate, cherry, hazelnut, HYSSOP

Petit fours- Chocolate with sassafras and an apricot sorbet with rice pellets

The chef and I

Hot Doug's

Corn dog

Pork-blue cheese dog, pear cream, almonds

Dug dog, truffle aioli, foie mousse

Blackbird (2)

Lamb tartare, cured rhubarb, spicy marrow, green lentils, chickweed

Wood grilled sturgeon, chicken wing, kale salad, kale chip, shaved turnips, walnut puree

Duck confit, roasted brocoli, potato granola, raisin cream

Peanut ice cream, carrot-barley sponge, pickled carrots, honey mousse, opal basil

Bubblegum ice cream, strawberries, mochi, marshmallow parfait

Linden (7) @ A cafe

Aaron Kirschner- Head Chef

Oliver King- Chef de Cuisine 

Adin Baird- Pastry 

Caleb Catham- Garde Manger

David Kocina- Saute

Elijah Banashek- Dishwasher 

Eli Gray- Waiter

Japhy Sanchez- Waiter

Anna Endler- Waitress

Grace Selvage- Waitress

Beet, chevre, caraway, balsamic

Miso, ginger, seaweed, sesame

Octopus, Persian lime, saffron, rose

Squab, cherry, sunflower, fennel

Chevre, orange, rhubarb, honey

Chocolate, english pea, star anise, black rice