Chef Graves’ breakfast, lunch and dinner menus feature locally sourced ingredients, including veggies coming straight from Colorado's best farms, and meats that are butchered in-house, on display in our Dry-Age room. Highlights include smoked, braised oxtail over rice porridge; blistered eggplant caviar with roasted garlic, and a burger so rich it’s almost obscene.
In the bar, classic craft cocktails are complemented by a curated wine list and selections from Colorado’s exciting beer scene, with a focus on sours and experimental brews.
Join us for a weekday business lunch, happy hour with friends, or date night — we have a dish and drink for every occasion.
From Nov. 16-25, join us for a special lamb neck pie and house rock & rye with fermented cranberry kombucha. We will donate a portion of the proceeds from this dish and cocktail to No Kid Hungry.