The chef-driven menu features the very best our region has to offer and features seasonal, sustainable products whenever possible.
Chef Jessica is always on the hunt for America’s truly great foods, such as Berkshire pork, artisanal Gorgonzola, and grass-fed beef. Her menu ranges from fun, whimsical dishes to approachable, familiar dishes. Finally, in always keeping our guest’s needs at the top of our minds, we offer healthy, creative dishes including gluten-free and vegetarian options.
APPETIZERS
Charcuterie | artisinal cured meats, imported cheeses, grilled naan, house made crackers, pickled vegetables, honeycup mustard, sour cherry conserva, local honey 18
*Chilled Oysters | champagne pear mignonette, horseradish, cocktail sauce, lemon wedge 15
*Hokkaido Scallop & Footprints Farm Pork Belly | butternut squash polenta, pickled beets & apples, crispy shallots, Calabrian chilies 23
*Grass Fed Steak Tartare | baguette crostini, black garlic aioli, pickled mustard seed, caper & cornichon relish, egg yolk 17
*Heron Point Crab Toast | wild caught colossal crab, grilled artichoke cream cheese, basil aioli, rustic baguette, petite herbs 25
Maine Lobster Ricotta Gnocchi | brown butter sage cream, butternut squash, crisp Brussels sprouts 23
SOUPS & SALADS
She Crab Bisque | butter poached colossal crab, uni butter brioche, bottarga snow 18
Altius Caesar Salad | zaatar spiced little gem lettuce, buttermilk green goddess dressing, shaved parmesan cheese, white anchovies, brioche crouton 13
Iceberg Wedge Salad | baby iceberg, Affinee buttermilk blue cheese dressing, egg mimosa, imported marinated tomatoes, Applewood smoked bacon, toasted breadcrumbs 13
Roasted Beet Salad | maple balsamic vinaigrette, baby greens, honey roasted pears, sweet & spicy whipped goat cheese, candied pecans 15
ENTREES
*Chilean Seabass | smoky chorizo clam chowder, Yukon gold potatoes, wild foraged chanterelles, baby kale, broccolini, leek veloute 59
Colorado Lamb Rack | lavender honey jus lie, Parmesan and herb ricotta gnocchi, Roma tomato confit, broccolini, whipped garlic labneh 65
*Heritage Breed Tomahawk Pork Chop | orange fennel mostarda, marcona almonds, Brussels sprouts, bacon, Calabrian chili jam, truffled gouda purple potato puree, maître d’hôtel butter 51
*Ōra King Salmon | lobster fennel broth, shellfish risotto, French green beans, crab croquette 46
Footprints Farm Chicken Supreme “Avgolemono” | creamy lemon orzo, blistered tomatoes, pistachio pesto, whipped ricotta 44
Vegan Wild Mushroom Papillote | Fun-gal Farms mushrooms, stone ground polenta, broccolini, herb chimichurri 32
Black Angus Beef | *New York Strip Steak 60 *Filet Mignon 65
truffled purple potato puree, French green beans, saffron leek confit, maître d’hôtel butter
Add:
dolce gorgonzola 6 | horseradish creme 3 | caramelized onions 5 | wild mushrooms 5 |
herb chimichurri 3 | butter poached colossal crab 14 | Oishii shrimp 14 | Hokkaido scallop 14
Our entrée sharing fee is $15
FOR THE TABLE
Truffled Gouda Purple Potato Puree 9
Brussels Sprouts, Bacon & Calabrian Chili Jam 9
Saffron & Shellfish Risotto 12
French Green Beans, Saffron Leek Confit 12
Pommes Frites 9
DESSERTS
Key Lime in the Coconut | coconut mousse, key lime curd, graham crust, labneh lime cremeux, lime gel, coconut sorbet 16
Autumn Orchard | Bartlett pear compote, whipped pear ganache, milk chocolate hazelnut cremeux, hazelnut pepita brittle, pepita mascarpone cream 16
Coffee Break | coffee and roasted white chocolate mousse, espresso caramel ganache, speculaas cookie, coffee gel, milk foam, coffee ice cream 16
Crème Brulee | vanilla creme brulee, whipped creme fraiche 16
House Made Ice Cream and Sorbet | 11
CAVIAR
White Sturgeon | large & gorgeous pearls, subtle brininess, buttery & creamy flabor – 30g 140
Kaluga Hybrid | dark amber pearls, sustainable hybrid of Shrenki & Huso Dauricus, smooth nutty finish – 30g 160
Royal Osetra | large, firm & succulent pearls, 30% salinity, quality color, a true malossol – 30g 180
Our menus are temporarily limited and subject to change given current circumstances. Please call the restaurant or ask your server concerning availability
*The Culinary team at Altius is pleased to offer you seasonally inspired dishes. As part of Altius’s commitment to environmental stewardship, this menu contains locally sourced, organic, or sustainable items wherever possible. All cuisine is prepared without artificial trans fat. *The consumption of raw or undercooked meat, poultry, seafood, shellfish and/or eggs may increase the risk of food borne illness. A gratuity of 20% will be added to reservations made for five or more guests.