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+ grouper crudo GF huacatay, hazelnut, cucumber, crispy quinoa 14 ash roasted beets GF raspberries, flax seed, fromage blanc 9 beet green pierogi roasted beets, cumin seed sherry brown butter 12 blue crab risotto GF chanterelle mushroom, corn, chive 17 gemelli heirloom tomato-carrot sugo, corn, pork lardo 12 pappardelle braised lamb shoulder ragú, ricotta, meyer lemon oil 13/26 + b + b meat board GF house terrines + cured meats, table cheese, pickles 21 + the fig + pig flatbread guanciale, gorgonzola, baby arugula 15 marczyk’s baguette delitia butter of parma 5 local lettuces GF dried cherries, candied pepitas, chévre, white balsamic 10 fairytale eggplant GF goat’s milk feta, capers, cherry tomatoes 10 fried green tomatoes mustard greens, creamy oregano dressing 9 + pan roasted lamb GF braised leg, summer lettuce, zucchini, basil ricotta MKT + eggplant sabich GF gold potato, tahina sauce, egg jam, pickled nectarine 19 + heritage pork GF corn succotash, okra beignet, cajun boudin sausage 29 + butter poached sole cauliflower, red grapes, brussels sprouts 33 Small Plates Eat your vegetables PLATES RESPONSIBLY HARVESTED GF These menu items can be made gluten-free. | + These items are served raw or undercooked. The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness. executive chef: Paul C Reilly | Not all menu items are listed. Please inform your server of any food allergies or sensitivities. | Please visit our sister restaurant, COPERTA at copertadenver.com. october 2017
