L'Absinthe menu

L'Absinthe Bouillabaisse

1/2 Lobster mixed shellfish and fresh fish in a garlic saffron broth with sun dried tomato rouille

Pistachio Crusted Spring Lamb Rack

exotic mushroom and fig chutney fresh mint and gratin dauphinois

Wild Mushroom Risotto

with grilled asparagus white truffle oil and shaved parmesiano romano

Truffle Potato Gnocchi

fire roasted tomato coulis roasted garlic creams and fresh herbs

North Atlantic Salmon Fillet

orange ginger basil beurre blanc fresh basil and saffron risotto

Steak au Poivre

served with pommes frites

Seared Scallops

avocado vine ripened tomato exotic greens aged balsamic vinegar and white truffle oil

Duck Confit Cassoulet

traditional bean casserole Gratinee with Toulouse

Braised Halibut

beet and ginger beurre blanc watercress fingerling potatoes and shaved fennel

Roasted Colorado Pheasant

wild rice risotto cake and raspberry pink peppercorn sauce

Provencal Herb Crusted Ahi Tuna

baby spinach spring vegetables and anicoise sauce

Yukon Gold Potato Crusted Striped Bas en Papillote

fennel and spinach compote cherry tomatoes and a citrus herb sauce

Grilled Beef Filet

gratin dauphinois spring vegetables and a Roquefort cream

Assorted Cheese Candied Walnuts and Fresh Fruit

Onion Soup Gratinee

garlic crouton and melted gruyere

Lobster and Crayfish Bisque

parmesan tuille and rouille

Colorado Organic Greens

pistachio chevre strudel and lemon thyme vinaigrette

Colorado Organic Greens

pistachio chevre strudel and lemon thyme vinaigette

Caesar Salad

shaved parmesiano romano and white anchovy crostini

Salad L' Absinthe

red and yellow beets mache candied walnuts bleu d auvergne

Warm Lobster Salad

oyster mushrooms cayenne lobster cream watercress and a truffle vinaigrette

Crab and Avocado Salad

hearts of palm ruby red grapefruit and french aioli

Leek and Walnut Tartlette

port wine poached pear watercress and a rocquefort cheese fondue

Escargot Bourguignon Volau Vent

spinach cherry tomatoes and an exotic mushroom Ragout

Duck Mousse

mixed greens with truffle vinaigrette cornichons olives and toast points

Grilled Asparagus and Portabello

herbed chevre truffle basil vinaigrette and a balsamic reduction

Crab Cakes

red and yellow pepper coufis tomatoes and a lemon basil beurre blanc

Lobster and Rock Shrimp Ravioli

spinach mozzarella sun dried cherries ginger and a curried lobster sauce

Coquille st Jacques Diepoise

scallops shrimp and mussels gratinee with a mushroom veloute

Ahi Tuna Tartare

lemon Garlic aioli english cuccumbers tomato concasse and toast points

Cajun Shellfish Boil

clams crayfish and mussels steamed in a spicy lobster broth

Steak Tartare

minced filet mignon capers cornichons watercress and pommes frites

American Sturgeon Caviar

chive blini hard boiled eggs smoked salmon and a vodka dill creme fraiche

Foie Gras

pan seared on toast points with figs and a raspberry port wine reduction

Half Dozen oysters on the Half Shell

balsamic ginger mignonete

Apple Wood Smoked Bacon Baby Spinach and Brie

Selection of Shellfish Including 1/2 Lobster Ceviche Clams Mussels Shrimp and Oysters Served with Cocktail Sauce Cajun Remoulade and Balsamic Ginger Mignonette Petit Plateau

Petit Plateau

Selection of Shellfish Including 1/2 Lobster Ceviche Clams Mussels Shrimp and Oysters Served with cocktail Sauce Cajun Remoulade and Balsamic Ginger Mignonette

Grand Plateau