Wednesday, May 22, 2013
Will Rogers Lounge at the Cheyenne Mountain Resort
3225 Broadmoor Valley RoadColorado Springs, CO
Cheyenne Mountain
538-4000
www.cheyennemountain.com
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Starters
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Roasted Summer Squash Ravioli9
caramelized cipollini, thyme meuniere butter and blackberry essence
9.00
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Cheese Board
13.00
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Ancho Seared Tuna (gf)
11.00
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Tequila Lime Glazed Shrimp (gf)
9.00
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Mussels And Chorizo
7.00
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Soups & Salads
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Roasted Poblano And Cheddar Soup (gf)
fire roasted peppers with wisconsin aged cheddar and crème fraîche
5.00
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Daily Soup Creation
prepared by our chefs with fresh ingredients
5.00
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Cheyenne Caesar
hearts of romaine in parmesan cup with house crostini and classic caesar dressing
6.00
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Tangle Of Field Greens
mesclun greens and belgian endive with carrots, heirloom tomatoes, cucumber and butter lettuce choice of ranch, bleu cheese, balsamic vinaigrette, herb vinaigrette or honey dijon
6.00
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Toy Box Tomato Salad (gf)
heirloom baby tomatoes and buffalo mozzarella in lemon basil pesto, aged balsamic reduction, parmesan tuile
8.00
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Watermelon Salad (gf)
baby spinach, toasted pepitas, shaved drunken goat cheese and jicama in honey cayenne vinaigrette
7.00
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Mains
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Goat Cheese And Spinach Stuffed Chicken
bone‐in breast of chicken stuffed with goat cheese and baby spinach, san luis valley potatoes, sugar snap peas, rosemary jus
18.00
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Colorado Lamb Chops (gf)
mountain states rosen farms (greeley, co) lamb chops with chocolate mint pesto, roasted asparagus, goat cheese and chive polenta, baby carrots and blackberry port reduction
28.00
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Stuffed Poblano Chile
roasted whole poblano chile stuffed with potato corn hash, served with black bean cake and red molé sauce
17.00
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Filet Mignon
seared 7 oz. tenderloin of beef with toasted barley and designer lentil “risotto”, roasted asparagus bundle, bacon jam and port wine demi glace
29.00
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Buffalo Short Rib
great range bison (denver, co) buffalo short rib rubbed with ancho and espresso, braised carrots and mushroom potato hash
19.00
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Shrimp And Scallop Pappardelle
sautéed shrimp and seared sea scallops over tender pasta ribbons with baby spinach and sun‐dried tomato fondue
21.00
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Colorado Striped Bass En Papillote (gf)
faucette fish (sanford, co) striped bass baked in parchment with shaved fennel, carrots and garlic lemon butter, saffron parisienne potatoes
22.00
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Huitlacoche Salmon (gf)
pan seared atlantic salmon with corn truffle, heirloom tomatoes, sweet corn and black bean salad, cilantro lime vinaigrette and avocado cream
19.00
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Sweet
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Flight Of Brulee (gf)
a trio of madagascar vanilla bean, tropical mango puree and espresso‐infused creme brulees
9.00
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White Peach Panna Cotta
white peach custard with layers of peach and apple gelée, garnished with white chocolate tropical fruit bark
7.00
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Salted Caramel Cheesecake
rich new york style cheesecake topped with housemade salted caramel, finished with colorado kernels (colorado springs) “mile high pecan pie” corn
7.00
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Godiva Chocolate Torte
rich chocolate sponge cake brushed with godiva liqueur and layered with mocha buttercream and dark chocolate ganache
8.00
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Colorado Mud Cake
coffee and chocolate hazelnut fudge ice creams sandwiched between layers of dark chocolate cake, with a sidecar of gianduia chocolate drizzle
7.00
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