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
