+grouper crudoGF

huacatay, hazelnut, cucumber, crispy quinoa 14

ash roasted beetsGF raspberries, flax seed, fromage blanc 9

beet green pierogi roasted beets, cumin seed sherry brown butter 12

blue crab risottoGF

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 boardGF 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 lettucesGF

dried cherries, candied pepitas, chévre, white balsamic 10

fairytale eggplantGF goat’s milk feta, capers, cherry tomatoes 10

fried green tomatoes mustard greens, creamy oregano dressing 9

+pan roasted lambGF

braised leg, summer lettuce, zucchini, basil ricotta MKT

+eggplant sabichGF

gold potato, tahina sauce, egg jam, pickled nectarine 19

+heritage porkGF

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