Campo De Fiori, Harvest Week 2008

Haystack Mountain Goat Cheese Plate:
  Red cloud and Snowdrop cheeses with a Colorado peach, Fresno pepper and fennel relish

Endive alla Griglia:
  Colorado Endive and peaches tossed with citrus and prosecco vinaigrette.

Insalate Arugula:
  Colorado sweet corn, tomatoes and roasted red peppers tossed with extra virgin olive oil and drizzled with aged balsamic.

Gnocchi con Funghi:
  Mixed Hazel Dell Mushrooms and marjoram in a white wine sauce tossed with house made potato dumplings.

Pappardelle alla Genovese:
  Ewe Bet Ranch lamb and onions simmered and tossed with house made ribbon pasta.

“Root beer Float” Bread Pudding:
  Vanilla bread pudding and Colorado rootbeer gelato drizzled with a vanilla crème anglasie