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Dinner

Focused on using local, organic, and seasonal ingredients.

Dinner

Brie and Roasted Garlic
11

roasted garlic and warm brie served with bread

Artisan Cheese Board
16

3 different cheeses, acccoutrements

Antipasto
19

artisan meats, parmesan reggiano, seasonal vegetables

Kale and Field Peas
12

Tarragon and spring onion vinaigrette, served with parmesan crackers

Asparagus – Radish Salad
13

Mature goat cheese, almonds, pickled mustard seed vinaigrette

Charred Artichoke
12

Chive yogurt, with brown butter pecans

Smoked Baba Ganoush
11

House-made flatbread with pomegranate molasses

Chef’s Soup
7
Colorado Trout
21

Spring pea succotash, charred scallion, beer-butter sauce

Lamb Leg Ragout
23

House pappardelle with shaved fennel slaw

Udon Noodle Bowl
17

Collard greens, beet sausage, pickled egg, and pot likker

Pan Roasted Airline Chicken
23

Turnip pancake, marinated asparagus, sesame blood orange vinaigrette

Porcini Dusted Top Sirloin
24

New sweet potato dauphine, water crest, spring onion aioli

Homemade Veggie Burger
18

Herbed chevre, garden veggies, vinegar chips

The Village Cork focuses on using Organic and Local Ingredients