Ahh, the fruits of our collective foraging,
gathering, kneading, chopping, simmering,
baking, braising, tasting, adjusting and creating
labors: Our Menus. Because we use as many
seasonal, locally grown ingredients as possible,
our menu changes seasonally, with nightly
specials highlighting peak of the season
specialties. We use local hormone free, grass-fed
and finished meat, locally milled flour, produce
from a variety of local farms, cheese made in New
Mexico and Colorado and exclusively organic
dairy. Everything is made from scratch. The
wine list changes constantly reflecting nuances in
the menu and the following philosophy, best
summarized by author and wine critic Alice
Feiring:  “I’m looking for the Leon Trotskys, the
Philip Roths, the Chaucers and the Edith
Whartons of the wine world. I want my wines to
tell a good story.  I want them natural and, most
of all, like my good friends, I want them to speak
the truth even if we argue.  I’m trying to swell the
ranks of those who love the differences in each
vintage, who abhor homogenization, who want
wines that make them smile, think, laugh and
feel sexy…”