Kitchen Proper

Chopped mixed greens, cherry tomatoes, basil, garbanzo beans, capers, roasted red peppers, cucumber, scallions, and Parmesan tossed with red wine vinaigrette finished with balsamic reduction.

Romaine hearts, house-made croutons, and shaved Parmesan tossed with classic Caesar dressing.

Mixed greens, roasted beets, walnuts, scallions, goat cheese, dried berries, and balsamic reduction drizzle with a side of red wine vinaigrette.

Sliced steak on a bed of mixed greens, smoked bleu cheese, pistachios, cucumber, cherry tomato, and house specialty smoked bleu cheese dressing.

Mixed greens, soft poached egg, pork belly, smoked bleu cheese, cherry tomatoes, scallions, and house specialty smoked bleu cheese dressing.

Mixed greens, fresh and dried berries, mixed nuts, crumbled goat cheese, and balsamic dressing.

Mixed greens, cherry tomato, heirloom carrot, cucumber, and croutons.

All sandwiches are served with chips. Garlic and sesame marinated ahi tuna, sliced tomato, arugula, and lemon aioli on brioche bun.

All sandwiches are served with chips. Grilled Colorado lamb burger, tomato jam, goat cheese, red onion and spinach on a brioche bun.

All sandwiches are served with chips. Grilled chicken breast, bacon, Boursin cheese, provolone, spinach, and tomato on a brioche bun.

All sandwiches are served with chips. Grilled salmon, basil pesto, tomato, and arugula on a brioche bun.

Pan-seared ahi tuna sliced, arugula, cucumber, and lemon aioli finished with sesame oil.

House-made basil pesto, roasted tomatoes, fresh mozzarella, and garlic, finished with extra virgin olive oil and balsamic drizzle.s

Chuck tender, smoked bleu cheese, heirloom tomatoes, roasted red peppers, and arugula, finished with balsamic reduction.

Sliced chicken breast, San Marzano tomatoes, red onion, crumbled bacon, and provolone.

San Marzano tomatoes, olive oil, garlic, and kitchen proper herbs tossed with thin cut spaghetti, finished with Parmesan cheese.

Our classic Alfredo cream with grated Italian hard cheeses and European butter tossed with hand-cut fettuccine.

Lobster, saffron, and ricotta filled pasta tossed in a lemon dill cream with heirloom tomatoes and capers.

Portobello and cheese-filled ravioli tossed with wild mushrooms, garlic, shallots, basil and sundried tomatoes in a white wine butter, topped with grated Romano cheese.

Prince Edward Island mussels simmered in a white wine seafood broth, garlic, herbs, and chili flakes, served with grilled bread drizzled with house basil pesto.

Chevre goat cheese with Michigan apples and walnuts warmed in cast iron skillet, bread, and crackers.

Pan-seared lump crab cakes served with microgreens and smoked onion remoulade sauce.

Grilled portobello mushroom topped with a basil pesto Boursin cream sauce and truffle oil.

Chef’s featured hummus, fresh and pickled vegetables. Served with bread and crackers.

Chopped mixed greens, cherry tomatoes, basil, garbanzo beans, capers, roasted red peppers, cucumber, scallions, and Parmesan tossed with red wine vinaigrette finished with balsamic reduction.

Mixed greens, soft poached egg, pork belly, smoked bleu cheese, cherry tomatoes, and scallions, house-smoked bleu cheese dressing.

Mixed greens, fresh and dried berries, mixed nuts and goat cheese crumbles, with balsamic dressing.

Romaine hearts, artisan croutons, and shaved Parmesan tossed with house Caesar dressing.

Mixed greens, cherry tomato, heirloom carrot, cucumber, and house croutons, choice of dressing.

San Marzano tomatoes, olive oil, garlic and kitchen proper herbs tossed with thin cut spaghetti, finished with Parmesan cheese.

Our classic Alfredo cream with grated Italian hard cheeses and European butter with hand-cut fettuccine.

Fresh linguine with prosciutto di Parma, crimini mushrooms, sundried tomatoes and spring peas in classic carbonara cream, finished with fresh Parmesan.

Lobster, saffron, and ricotta filled pasta tossed in a lemon dill cream with heirloom tomatoes and capers.

Portobello and cheese-filled ravioli with wild mushrooms, garlic, shallots, basil, and sundried tomatoes in a white wine butter, topped with grated Romano.

Ground Italian sausage tossed with rigatoni pasta, San Marzano tomatoes, fennel seeds, garlic, and chili flakes, with grated Parmesan.

All-natural chicken breast on pappardelle noodles with crimini mushrooms, sundried tomatoes, and shallots in a marsala cream.

Braised beef tossed with pappardelle noodles, San Marzano tomatoes, herbs, and garlic, finished with grated Romano.

Pan-seared duck breast with braised cabbage, mustard caviar, and apricot balsamic reduction.

Fresh fish, Prince Edward Island mussels, shrimp, and pappardelle noodles in a spicy tomato stew topped with a diver scallop and grilled artisan bread finished with pesto drizzle.

Pan-seared salmon on creamy miso-carrot farro, peas, and arugula.