Flagstaff House - Boulder

Flagstaff House Dinner Menu
Menu and prices subject to change

 

CANAPÉS

 

KUMAMOTO OR WELLFLEET OYSTERS* 4.75 / Each
Cucumber Vinegar, Shiso

 

TRIO OF CAVIAR* 178
Fennel Infused Vodka, Traditional Accoutrement

 

CHEFS SELECTION OF ARTISAN CHEESES 28

 

PRIME STEAK TARTARE* 20
Quail Egg, Capers, Brioche

 

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THREE COURSE MENU

 

Three Courses Not Required, Items May Be Ordered Individually And Priced Per Course.

 

Select One Option From Each Course 88.00

 

1ST

 

HICKORY SMOKED RICOTTA
Radish, Mustard Greens, Colorado Cherries, Almonds, Garlic Scape

 

SMOKED DUCK MOLE
Bing Cherry Churro, Cilantro, Almonds, Creme Fraiche

 

POINT JUDITH CALAMARI
Saffron, Cannellini Beans, Pine Nuts, Castelvetrano Olives, Thyme Emulsion

 

MANGALITSA PORK PATE TORCHON
Cornichons, Dijon, Pearl Onions, Brioche

 

VIRGINIA BLUE CRAB & GULF WHITE SHRIMP
Chive, Celery, Crisp Potato, Cured Egg Yolk

 

MAINE LOBSTER SOUP
Ginger, Lemongrass, Cilantro, Snap Peas

 

CURE FARMS LETTUCES
Strawberries, Wagyu Bresaola, Charred Onion Vinaigrette

 

2ND

 

MARYLAND SOFT SHELL CRAB
Spice Rubbed, Plantain, Coconut, Smoked Chili Coulis

 

ALASKAN HALIBUT CHEEKS
Lobster Gougere, Leeks, Celery, Tomato Confit, Parsley Cream

 

MANGALITSA PORK LOIN & BRAISED HAM
Bourbon, Vermouth, Bitters, Honey, Colorado Cherries

 

HUDSON VALLEY FOIE GRAS
Hazelnut, Brioche, Strawberry Jam, Pickled Green Strawberry
Supplemental Charge

 

ROHAN DUCK BREAST*
Gnocchi, Enoki Mushrooms, Pea Shoots, Green Garlic, Vincotto

 

MAINE DAY BOAT LOBSTER
Peas, Shiitake Mushrooms, Cherry Tomatoes, Artichokes, Mint
Supplemental Charge

 

PAN FRIED SOBA NOODLES
Spring Garlic, Bok Choy, Cashew, Pickled Radish, Black Garlic Molasses

 

3RD

 

FILET MIGNON OR NEW YORK STRIP*
Twice Baked Potatoes, Asparagus, Bacon & Mushroom Bordelaise

 

ALASKAN KING SALMON*
Fingerling Potatoes, Bacon, Asparagus, Lobster Cream

 

IOWA RABBIT LEG & SAUSAGE
Dill, Fava Beans, Heirloom Tomatoes, Sweet Corn, Wild Rice and Chard Dolma

 

ALASKAN HALIBUT*
Golden Beets, Baby Fennel, Basil, English Pea Dauphine

 

CRISP PARMESAN POLENTA
Asparagus Variations, Black Truffle, Herb Salad

 

SATSUMA WAGYU RIBEYE CAP*
Enoki Mushrooms, Ginger, Mizuna, Short Rib Korokke, Yuzu Tonkatsu
Supplemental Charge

 

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CHEF'S TASTING MENU

To Be Ordered By The Entire Table 118
Wine Pairing (3 Ounces Each)Additional 89

 

AMUSE-BOUCHE*
Oyster on the Half Shell
- NV Collet Brut, Champagne, France

 

VIRGINIA BLUE CRAB
Baby Radishes, Crisp Potato, Mustard Greens, Lemon Thyme Vinaigrette
- 2014 Poema Alvarinho, Minho, Portugal

 

NEW BEDFORD SCALLOP*

Saffron Risotto, Braised Rabbit, Snap Peas
- 2016 Frederic Magnien Chardonnay, Burgundy, France

 

RABBIT LOIN
Liver Mousse, Mustard Greens, Chioggia Beets, Beby Fennel, Madeira Jus
- 2015 Ar.Pe.Pe. Rosso di Valtellina, Lombardia, Italy

 

OR

 

HUDSON VALLEY FOIE GRAS
Hazelnut Brioche, Strawberry Jam, Pickled Green Strawberry

 

COLORADO LAMB RACK*
Grilled Scallions, Yukon Gold Potato, Lamb Jus
- 2015 Matthiasson Cabernet Sauvignon, Napa Valley, California

 

OR

 

SATSUMA JAPANESE WAGYU*
OPERA CAKE
Almond Cake, Coffee Mousse, Dark Chocolate
- 2015 Domaine la Tour Vielle Rimage, Banyuls, France

 

ADD ARTISAN CHEESE SELECTION COURSE
Per Person 12

 

PRE-ORDERED DESSERT

 

 

S'MORES
Camp Fire, Graham Cracker Blondie, Roasted Marshmallow Ice Cream, Valrhona Chocolate18