French250, Harvest Week 2008

1st Course
Chilled Rocky Ford Melon Soup
With fresh mint oil and house-made crème fraiche
or
Heirloom Tomato Salad
with Fresh Basil and Haystack Mountain Goat Cheese Fritters

2nd Course
"Free-range" Red Bird Farms Chicken Breast
with Yukon Gold Mashed Potatoes & Hazel Dell Mushrooms
or
Braised Colorado Lamb Shank
with Herb Roasted New Potatoes
or
Colorado Trout Almandine
Anson Mills Soft Polenta, Olathe Corn & Brown Butter

3rd Course
Sticky Chocolate-Toffee Bread Pudding
(Bread made locally by Grateful Bread Company)
or
Local Artisan Ice Cream and Berries

Chef JeremyThomas
Chef de Cuisine Julia Wolfe