Chicken Fried Okra            10

Blistered cherry tomatoes, escarole, chili-peanut vinaigrette


Cucumber Salad              10

Preserved lemon yogurt, watercress, rye croutons


Hawaiian Kampachi Poke*   13

Crispy rice cake, radish salad, tomatillo puree


Savory Clafouti                15

Black truffle, warm spinach, toasted lentils, Manchego cheese


Bone Marrow*                    15

Harissa, grilled flatbread, zucchini noodles, hazelnut


Foie Gras Torchon                 21

Toasted brioche, pear butter, pistachio   


Buttermilk Chicken            32

Warm potato salad, parsnip ranch, BLiS hot sauce


Alamosa Striped Bass          34

Braised oxtail, gnocchi, oyster mushrooms, red wine reduction


Pork Chop*                        39

Hatch chili polenta, braising greens, pine nuts, brown butter vinaigrette



Crème Brûlée            9

Classic vanilla bean


Summer Pudding          9 

Berries, crème Anglaise, pecan Florentine


Chocolate Cake          9

Graham tuille, marshmallow, campfire sauce

Spangalang Beer Dinner

October 20th – 23rd  


 Reservations Required 303-316-3333


1st Course

Duck Liver Mousse

Cured yolk, pickled mustard seed, rye toast

Astro Blaster Pilsner


2nd Course

Quail Bao Bun

Fermented carrot, carrot top chili oil

Sugarfoot Belgian Style Table Beer


3rd Course

Kabocha Squash Agnolotti

Shaved brussel leaves, X.O. sauce

Chess Not Checkers Hefeweizen


4th Course

Pork Schnitzel

Parsnip rice pudding, demi, sage

D-Train IPA


5th Course

Fried Dough

Condensed milk Anglaise

Daywalker Imperial Stout


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