|
|
|
|
|
|
|
|
|
|
||||||||||||||
| ■■■■■■■■■■■■■■■■ APPETIZERS ■■■■■■■■■■■■■■■■ |
| Autumn Roast Quail |
|
Smoked Speckwrapped Quail, Maple roasted Root
Vegetable medley, Tomato-Juniper Butter sauce |
| Grilled Ostrich Sate |
|
Grilled Ostrich enbrochette, Green Chili Peanut
Sauce, Macadamia-Kafir Lime Leaf Crumble, Sesame Sweet Potato Relish |
| Burgundy Pheasant Toast Points |
| Red wine braised Pheasant with Bacon, Mushrooms, Herbed Brie and Toast Points |
| Craftwood Mussels Normandy |
|
Chilean Blue Mussels, Smoked Bacon, Apples,
Shallot, Calvados Fennel Cream, Sweet Butter |
| ■■■■■■■■■■■■■ SMALL PLATE TEASERS ■■■■■■■■■■■■■ |
| Small plate tasting portions of Craftwood favorites |
| Grilled Colorado Elk |
| Gruyere and Mushroom Stuffed Onion Milanese |
| Wild Boar Tenderloin |
| Craftwood Scallop Normandy |
| Blackberry Pomegranate Red Deer |
| Sage Seared Beef Tenderloin |
| ■■■■■■■■■■■■■■■■ SOUPS and SALADS ■■■■■■■■■■■■■■■■ |
| Craftwood Chowder |
|
Seared Game Sausage and Braised Greens stewed
with smoked Bacon and New Potatoes in Pheasant stock. Finished with just a touch of cream and fresh herbs. |
| Soup of the Day |
| Handcrafted seasonal soups. |
| Spinach Salad |
|
Fresh tender Spinach tossed with smoked Bacon
and toasted Pine Nuts, Spanish Paprika, Red Wine Vinaigrette, Roma Tomato and Kalamata Olives. Finished with warm Haystack Mountain Goat Cheese. |
| Grilled Asparagus & Shaved Parmesan Salad |
|
Sweet Organic Greens, grilled Asparagus Bundles,
Grape Tomatoes, Haystack Mountain Goat Cheese, Crisped Shallot, Roasted Red Pepper Vinaigrette |
| Caesar Salad |
|
Classic Combination of crisp Romaine Lettuce and
zesty Caesar dressing, Crispy Reggiano Cheese, Extra Virgin Olive Oil and White Anchovies, Finished with House Made Parmesan Croutons |
| Craftwood House Salad |
|
Choice of Raspberry Vinaigrette, Parmesan,
Peppercorn, Creamy Roquefort, Roasted Red Pepper Vinaigrette or Honey Dijon |
| ■■■■■■■■■■ CRAFTWOOD INN DINNER FOR TWO ■■■■■■■■■■ |
|
First course: Soup or Salad Second course: Sorbet to cleanse the palate Third course: choose from five Chef selected entrees Fourth course: Dessert for two Ask your server for tonight's selections |
| ■■■■■■■■■■■■■■ COLORADO STYLE ENTREES ■■■■■■■■■■■■■■ |
|
Our Chef sources locally grown meats and vegetables in season. Made from scratch cooking allows us to work with most dietary restrictions. |
| Our menu changes seasonally. Entrees range from $18 to $35. |
| Sage Seared Beef Tenderloin |
|
Pan roasted Filet Mignon, whipped Potato,
Caramelized Shallot-Morel Mushroom Demi-Glace, Balsamic-Juniper Reduction |
| Robert Sinskey, Napa Valley - Merlot |
| Blackberry Pomegranate Glazed Red Deer |
|
Pan Seared Red Deer, Dark Fruit Glaze, Foraged Mushroom-Sweet Potato Hash |
| Writer's Block, Lake County - Cab Franc |
| Crispy Eggplant Caponata |
|
Panko and Herb Crusted Eggplant, Truffled Olive
Orzo, Roasted Tomato Caponata, shaved Parmesan Reggiano, Crispy Capers, Extra Virgin Olive Oil |
| Emilio Bulfon, Italy - Piculit Neri |
| Honey Rosemary Grilled Wild Boar Tenderloin |
|
Char-grilled Wild Boar, Venison Sausage-White
Bean Cassoulet, Sweet Potato Gaufrette, Spiced Cider Reduction |
| Seghesio Family Vineyards, Sonoma Valley - Zinfandel |
| Pecan Crust Fillet of Durango Striped Bass |
|
Pan Seared Colorado raised Bass, whipped Sweet
Potato, Garlic Sauteed Spinach, Whiskey-Butter Pan Sauce |
| Flora Springs, Napa Valley - Chardonnay |
| Herb & Merlot Hunter's Elk Steak |
|
Marinated Grande Premium Colorado Grilled Elk
Steak, Red Wine Hunters Sauce, Crisp Yucca Chip |
| El Arte de Vivir, Spain - Tempranillo |
| Char-grilled Dakota Farms Natural New York Strip Steak |
| Crispy Pressed New Potatoes, Forest Mushroom Jus and Tri-Pepper Chive Butter |
| Bennett Lane, Napa Valley - Cabernet Blend |
| Craftwood Homespun Pasta |
|
A daily inspiration created by our talented
Chefs combining the freshest vegetables, herbs and sauces with thoughtful presentation. Ask about our daily wine pairing. |
| Roasted Stuffed Pheasant with Spiced Cider Jus |
|
Oven Roasted Breast of Ring Neck Pheasant
stuffed with Smoked Bacon, aromatics and fresh Herbs over whipped Sweet Potato |
| Arizona Stronghold, Cochise County, Nachise - Syrah Blend |
| Craftwood Shellfish Normandy |
|
Seared Diver Scallops, Chilean Blue Mussels,
Smoked Bacon, Shallot, fresh Apple, Mushroom over Angel Hair pasta |
| Remy Pannier, Loire Valley, Vouvray (Chenin Blanc) |
| Roasted Gruyere & Mushroom Stuffed Onion Milanese |
|
Mushroom Ragout under melted Aged Gruyere, crisp
Saffron Risotto Cakes, Roasted Vegetable Demi-Glace, fresh Herb and toasted Almond Gremolata |
| P.J. Valckenberg "Madonna", Rheinhessen - Auslese |
| ■■■■■■■■■■■■■■■■ DESSERTS ■■■■■■■■■■■■■■■■ |
| Bittersweet Chocolate and Caramel Turtle Pie |
| with Tart Raspberry Coulis |
| Jalapeno White Chocolate Mousse |
| with Vanilla Tuilles and Raspberry Sauce |
| Creme Brulee |
| with Passion Fruit Coulis |
| PLUS ... other nightly desserts |
|
Our Chef, Jeff Knight, and the Staff wish you "Bon Appetit". |
|
Menu items and prices subject to change. Entrees range from $27 - $39. |
|
Copyright Restauranteur, 1997-2009. Copyright certain photos, Craftwood Inn. All Rights Reserved. |
|
Home | Wine List | Craftwood Experience | Map | Contact Us | Sign Up for VIP Email | Virtual Tour |
|
Testimonials | Recipes | Local Calendar Events | Banquets & Weddings | Our Chef | Reservations |
|
Colorado Springs Restaurants | Colorado Restaurants | Restauranteur Home Page |
