This restaurant, with a knowledgeable staff, may become a habit-forming favorite. The menu changes seasonally and chefs prepare innovative dishes such as papaya-marinated Wagyu flank steak with carrot-kaffir lime puree, truffled yellowtail tuna, duck breast in peach-peanut mole, Mexican ceviche with Colorado striped bass, braised pork shoulder croquettes, and sea scallops with potato-habanero hash.
Ratings and Reviews are the subjective opinion of individual consumers, travel agents or travel counselors and not the opinion of the American Automobile Association ”AAA” or AAA Clubs. Neither AAA nor AAA Clubs shall be held liable for any damages resulting from display or use of these ratings or reviews.
