Trappers Cabin Menu

Appetizers
Jumbo Lump Crab Cake with Caper Remoulade and Organic Field Green Salad
Fried Asparagus topped with Jumbo Lump Crabmeat in Herb Butter
Tour of Jumbo Shrimp, creamy Shrimp Salad on Toast, fried Shrimp with Cajun Remoulade, and spicy Shrimp Cocktail
Pan roasted Lobster, tossed in a micro Herb Butter Sauce, with a shot of White Lobster Bisque
Pan seared Foie Gras, Grand Marnier French Toast, and Peach Compote with a Balsamic Reduction
Grilled Quail, pureed Sweet Potatoes, smoky Buttermilk Dressing, Spiced Pecans, and Maple Syrup
Wild Mushroom Risotto, scented with White Truffle Oil in a Parmigiano-Reggiano Basket

Soups
Smoky Pheasant, Corn, and Wild Rice Chowder
White Lobster Bisque
Cream of Butternut Squash Honey Soup served with Pumpkinseed Crème Fraiche
Colorado style Mushroom Bisque
Trappers rustic Tomato Sage Soup
Duck, Quail, and Corn Gumbo
Cream of Sweet Onion

Salads
Romaine Heart tossed in a creamy Poblano Dressing, Avocado Relish, pickled Red Onions, and Cojita Cheese
Watercress Salad, crispy Bacon, Asian Pears, Roquefort Cheese, Walnuts in a warm Bacon Dijon Mustard Dressing
Heirloom Tomatoes and Buffalo Mozzarella Salad with Baby Arugula in a Balsamic Vinaigrette
Roasted Organic Beet and Goat Cheese Salad with Mixed Micro Greens and Macadamia Nuts
Field Green Salad, roasted seasonal Vegetables, dressed with a Tomato Champagne Tarragon Vinaigrette
Traditional Caesar Salad with shaved Asiago Cheese and Brioche Crouton

Entrees
Sea
Pan seared Sea Scallop, Bacon Sage Potatoes, Broccollini, in a Saffron Corn Cream
Grilled Wild Salmon, Fresh Corn Tamale, Red Onion and Cilantro Salad in Green Chile Pumpkinseed Mole
Soy marinated Halibut, crispy Shrimp Wonton, wilted Asian Greens in a Wasabi Ginger Cream Sauce
Colorado Pinenut crusted Trout, Broccollini, in a Lemon Brown Butter
Seared Wild Strip Bass, Duck Fat fried Potatoes, wilted Spinach, in a Truffled Jus
Air
Herb roasted Chicken, BBQ Sweet Potatoes, Asparagus, in a Dijon White Wine Butter
Cinnamon Pheasant, Peach Compote, Acorn Squash Puree, in a Red Chile Pecan Sauce
Seared Breast of Duck, Black-eyed Peas, wilted Arugula, in a Foie Gras Demiglace
Land
Grilled Colorado Lamb Chop, creamy Italian Polenta, French style Green Beans with a Black Olive Wild Mushroom Sauce
Braised Short Ribs of Beef, White Corn Grits, in a rich Chocolate Demiglace
Pan seared New York Strip, roasted Sweet Potato, wilted Spinach, and a Mustard Seed Oil Jus
Grilled Buffalo Ribeye, cheesy Potato Au Gratin, in an Herb Butter Sauce
Seared Loin of Elk, Horseradish Whipped Potatoes, in a Blackberry Jus

Desserts
Pot de Crème
Tableside Smores
Red Wine poached Pear with Sugared Crème Fraiche and Lemon Zest
Chocolate Bouchons
Trappers' assortment of house made Cookies
Maple Syrup Crème Brulee
Chef’s selection of Artisan Cheeses and Fruit
Lemon Pound Cake, homemade Ice Cream, and Chocolate Sauce
Assortment of fresh Berries and Lemon Crème Fraiche