executive chef billy boylejun 07, 2019  · wedge salad – 14 crisp iceberg wedge | blue cheese |...

SOUPS

Tortilla Soup – CUP 8 BOWL 12 avocado | queso fresco | tortilla | chicharrones

Sweet Corn Chowder – CUP 8 BOWL 12 spring corn | potato | hatch chile relish

BREAD SERVICE

Jalapeno Cheddar Biscuits – 9 house made | sweet pepper honey butter

ENTREES

Colorado Lamb Bolognese – 29fresh fettuccine | parmesan | garlic bread

The Maddie Burger – 197 oz beef burger | local habanero cured baconavocado | cheddar | pickled red onionsliced tomato | black garlic onion puree | french fries

Warm Sweet Potato and Lentil – 18 sweet potato | lentils | spiced walnutswilted and crispy chard | fresh goat’s cheese | verjus

Grilled Salmon Sandwich – 17 asparagus remoulade | lettuce | tomatopickled red onion | horseradish goat cheese mayobrioche bun | french fries

Grilled Chicken Sandwich – 18teriyaki glazed grilled chicken breastgrilled scallion relish | Asian slaw | sambal mayobrioche bun | french fries

Steak Frite – 27guajillo chile marinated grilled hangar | herb french fries

6.7.19

APPETIZERS

Shrimp Cocktail – 21 poached shrimp | citrus emulsionfresh horseradish cocktail sauce

Vera Cruz Style Ceviche – 17 corvina | green olive | tomatogreen onion | white corn tostada

Front Range Lamb Tartar – 19Colorado lamb | caper | cured egg yolkturmeric aioli | cilantro crème | toast

SIDES

French Fries – 7

Truffle Fries – 13

Garlic Fries – 11

Mac and Cheese – 11

Onion Rings – 9 Homemade Tater Tots – 11

Gluten Free | Vegetarian | Pescatarian

* WARNING: Consuming raw or undercooked meat poultry seafood shellfish & eggs may increase your risk of food borne illness

LUNCH11:30am - 3pm

SALADS

! Maddie Recommends Protein – 9 CHOICE OF Chicken Breast | Poached ShrimpGrilled Hangar Steak | Roasted Salmon

Wedge Salad – 14 crisp iceberg wedge | blue cheese | baconpickled red onion | cherry tomato | scallion

Caesar Salad – 12 hearts of romaine | parmesan | white anchovy filettraditional Caesar dressing

Chinese Cabbage Salad – 11 napa cabbage | sesame dressing | celery | fried wontons

Executive Chef Billy Boyle