Two Seatings at 5:00PM and 7:00PM Course 1: Spring Pea Split Soup with slow-braised pork belly
Course 2: Roasted New Zealand free-range Rack of Lamb with rosemary-truffle fries and Luxardo Cherry au jus
Course 3: Center Cut filet mignon over a red-wine reduction and horseradish whipped potatoes, topped with scratch-made bernaise sauce
Price per person is $125 and includes gratuity. Reservations can be made by calling 720.536.4191
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Earlier Event: April 6
Dinner Under the Stills at Stranahan's
Later Event: April 11
Axe and the Oak - Community Collaborative Dinner
