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First Bite Boulder Menu

Join us for First Bite Boulder from Friday, September 30th - Sunday, October 9th and enjoy a fantastic five-course tasting menu highlighting what we love the most- delicious fresh ingredients and amazing wines from our award-winning cellar! Reservations are strongly encouraged. 

*Our seasonal dinner, bistro and dessert menus will also be available during this time. 

$85 per person
(excluding tax and gratuity)

$35 optional wine pairing

(wines listed below each menu selection)

Amuse Bouche

Twice Baked Fingerling Potato
Fontina Val D'Aosta, Black Truffle, Chives


(choice of)

Autumn Garden Squash Soup
Brown Butter, Toasted Pumpkin Seed Oil, Brioche Croutons

Luigi Baudana Langhe White Blend (Italy), 2021

Charlotte of Maine Crab 
Garden Zucchini, Tomatoes and Herbs, Lobster Saffron Creme Fraiche

Bourgogne Blanc Cote d'Or Chardonnay Mikulski (France), 2019

Wild Mushroom Strudel

Celery Root-Green Apple Remoulade, Smoked Duck, Mushroom Emulsion *vegetarian option available

Cote du Rhone (Saint Cosme), 2020


Seasonal House Sorbet


(choice of)

Olive Oil Poached Alaskan Halibut

24 Hour Tomato, Melted Leeks, Scallion Dressing, Olive Tapenade

Brewer-Clifton Chardonnay (Santa Rita Hills, CA), 2018


Pave of Prime Sirloin
Short Rib Ravioli, Aligot Potato, Braised Autumn Garden Greens, Bordelaise

Markham "The Altruist" Red Blend (Naa), 2017


Legende Medoc Domaine Barons de Rothschild Lafite (Bordeaux), 2017

House Made Gnocchi
Roasted Butternut Squash, Wild Mushrooms, Crispy Sage

Talbot "Sleepy Hollow Vineyard" Pinot Noir (Santa Lucia Highlands, CA), 2016


(choice of)

Hazelnut Opera Torte
Hazelnut Dacquoise, Coffee Buttercream, Dark Chocolate Ganache, Milk Chocolate Chantilly, Candied Hazelnut

Dows Late Bottle Vintage Port, 2016

Butterscotch Pots de Creme

Chantilly Cream, Butterscotch Sauce, White Chocolate Dipped Orange Biscotti

La Cappuccina Arzimo Recioto Di Soave (Italy), NV

Bourbon Pecan Chocolate Tart
Milk Chocolate Chantilly, Chocolate Sauce

La Cappuccina Arzimo Recioto Di Soave (Italy), NV


Executive Chef ~ Michael Clancy

Pastry Chef ~ Elizabeth Perrine


A 20% gratuity will be added to all parties of 7 or more.

A 4% Kitchen Living Wage (KLW) surcharge will be added to your final bill. This fee goes directly to our kitchen staff
to help offset the wage disparity between our restaurant team members. Thank you for your support!

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