small plates eat your vegetables - beast +...
TRANSCRIPT
+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