Starters
BREAD + BUTTER FOR TWO 10
Warm Focaccia | Assorted Ciabatta Rolls | Sea Salted Butter
CHEF’S CHOICE OF SOUP 14
Smoked Salmon | Tarragon
TRIO OF HAWAIIAN AHI TACOS 22
Avocado | Green Onion | Sesame Shell | Ginger Soy | Tobiko
CHICKEN & LEMONGRASS POT STICKERS 18
Caramelized Fennel Ginger + Onions | Pickled Mushrooms | Miso, Sweet Soy + Bacon Dressing | Crushed Wasabi Peas
CHILLED LOBSTER & SHRIMP CEVICHE 22
Guacamole | Red Salsa | House Pickled Jalapeno Crispy Corn Chips
SALMON POKE & SWEET BAY SHRIMP 22
Sushi Grade Salmon & Cooked Sweet Bay Shrimp | Grilled Miso Avocado | Pickled Cucumber Fennel | Crushed Wasabi Peas
CRISPY EMPANADA 19
Prime Braised Beef Short Ribs | Caramelized Onions | Horseradish Cream | Tomato Bacon Jam | Frisee
Salads
ORGANIC MIXED LETTUCE & BLUE CHEESE SALAD 18
Spinach Leaves | Roasted Grapes | Crisp Celery | Blue Cheese Brulee | Strawberries & Pear | Pepitas Seeds | Pinot Noir Vinaigrette
CARAMELIZED MIXED BEET SALAD 18
Poached Pear | Roasted Grapes | Granola | Goat Cheese Brulee | Clove Honey + Mustard + Buttermilk Dressing
ORGANIC GREENS & CRISPY BRIE 18
Yellow Beets | Cucumber & Tiny Tomatoes | Fresh Cranberry & Apricot Relish | Berries | Candied Walnuts | Lemon Oil
COPLEY’S CAESAR SALAD 16
Hearts of Romaine | Shredded Radicchio | Pineapple Croutons | Shaved Reggiano |
Smoked Bacon | Classic Caesar Dressing
PROSCIUTTO, MELON, KIWI + BURRATA 18
Crushed Avocado | Tiny Heirloom Tomato | Balsamic Couscous | Lemon Olive Oil | Micro Basil
Entrees
ASIAN SPICED BARRAMUNDI 39
Cilantro & Lime Rice | Baby Carrots, Corn & Edamame | Pickled Cabbage | Wasabi Ginger
Soy Butter
COLORADO LAMB T-BONE 42
Charred Lamb T-Bone | Honey Roasted Carrots | Potato Pea & Mint Puree | Lamb Stock Reduction
POMEGRANATE BALSAMIC GLAZED SCOTTISH SALMON 39
Charred Broccolini | Spaghetti Squash | Beurre Rouge Sauce | Tomato Bacon Jam
ORGANIC CHICKEN SCHNITZEL 36
Crushed Goat Cheese Red Potatoes | Charred Broccoli | Braised Cranberries | Cucumber Lemon Dill Dressing
BRAISED MISO CAULIFLOWER & BOK CHOY 29
Honey Scented Carrots & Broccoli | Ginger Citrus Rice | Pickled Mushrooms | Ginger Soy Butter
SESAME SEARED TOFU 29
Cilantro & Lime Rice | Asparagus | Summer Yellow Squash | Green Papaya Mango Salad | Sesame Lime Dressing
CHARRED BERKSHIRE PORK CHOP 36
Sun Dried Apricots with Honey & White Balsamic | Garlic Spaghetti Squash | Creamed Baby Spinach | Cherry Pork Reduction
PRIME 12 OZ. NEW YORK STEAK 55
Caramelized Onion + Fennel | Sautéed Asparagus | Truffle Parmesan Fries
ROASTED HALF MUSCOVY DUCK 38
Pomegranate Molasses | Roasted Red Potato + Cumin, Onions & Feta | Broccoli
Citrus Duck Stock Reduction | Toasted Almond Frisee & Orange Salad
ROASTED PANCETTA SWORDFISH 39
Charred Spanish Octopus | Tabbouleh Salad | Roasted Peppers | Asparagus | Veal Stock
FRESH SEAFOOD FETTUCINE 42
Smoked Salmon & Octopus | Shrimp & Lobster | Asparagus Tips | Lemon Oil
Toasted Pine Nuts | Tiny Tomatoes | Basil, Mint, Cilantro & Arugula
APPLE BACON WRAPPED CHARRED BEEF FILET 57
Mushroom Duxelles | Garlic Potato Gratin | Creamed Spinach | Blue Cheese Demi-Glace
•••
Many of our appetizers and entrees are easily modified to “gluten free”
Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions
*Please note: Parties of 5 or more may include a suggested 20% gratuity