This upscale eatery features an ever-changing, seasonal menu of small and large plates. Examples include the warm goat cheese salad served with thinly sliced beets and an orange truffle vinaigrette, grilled gulf shrimp, braised goat, Colorado striped bass, and Colorado Angus beef. The wine bar features 40 wines by the glass and distinctive flights. The rosette aperitif, made of prosecco and St. Germain, is a nice, light start. For something heavier, try one of the specialty cocktails.
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