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| nnnnnnnnnnnnnnnnnnnn APPETIZERS nnnnnnnnnnnnnnnnnnnn |
| Sauteed Loin of Ostrich |
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Crust in crushed Macadamia and stacked with
crisp Sweet Potato finished in a pool of Melon-Black Currant Chutney and fresh Chive Oil. |
| Cheddar Baked Mushroom Cap Wraps |
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Mushroom Caps stuffed with the Craftwood Inn's
signature Venison Sausage and aged Cheddar cheese wrapped in filo and finished with Garlic sauteed Spinach. |
| Artisan Cheese Sampler |
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A selection of cheese from around the world,
served with savory Parmesan Shortbread and sun-dried fruits. Perfect for a wine starter or final course. |
| Napolean of Grilled Buffalo |
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Tender Buffalo medallions layered with marinated
jicama, set in Green Chili-Cilantro Peanut Sauce and finished with Wasabi Cream. |
| Polenta Crust Crab Cakes |
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Lightly seasoned Blue Crab, dusted with Polenta
and pan seared, served with Spanish paprika Creme Fraiche, smoked Corn Relish and Chayote Salsa. |
| Diver Sea Scallop |
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Seared Diver Sea Scallops sliced thin and
organic field greens tossed with warm Winter Truffle vinaigrette finished with marinated root vegetable batons. |
| Braised Elk Tamales |
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Shredded Colorado Elk, Cheddar, Jalapeno, Corn
Relish, Masa Harina de Miaz and Cilantro Creme Fraiche. |
| Combination Appetizer ... for 2 ... or ... for 4-6 |
| Pistachio Pesto Ravioli, Napolean of Buffalo, Wild Game Quesadilla and Sautéed Loin of Ostrich |
| nnnnnnnnnnnnnnnnnnnn SOUPS nnnnnnnnnnnnnnnnnnnn |
| Crab and Artichoke Bisque |
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A Craftwood Inn Classic, finished with fresh
Snow Crab and Artichoke. Accompanied with Amontillado Sherry. |
| Soup du Jour |
| Hand crafted soups with Garden Vegetables and stocks made fresh daily. |
| nnnnnnnnnnnnnnnnnnnn SALADS nnnnnnnnnnnnnnnnnnnn |
| Caesar Salad |
| Romaine with garlic, olive oil, crisp Reggiano cheese, anchovies and house made Parmesan croutons. |
| Craftwood Salad |
| With Roquefort, Parmesan Peppercorn, Raspberry Vinaigrette or Honey Dijon |
| Spinach Salad |
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With Spanish paprika and red wine vinaigrette,
warm Haystack Mountain Goat Cheese, Greek Olives, Roma Tomatoes, applewood smoked Bacon and Pine Nuts. |
| Winter Salad |
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Fresh Organic Arugula, field greens, cinnamon
spiced Pecan, crisp Yucca Root and sun-dried Cranberries tossed with creamy toasted Almond vinaigrette. |
| Chilled Seafood |
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Colorado Honey-Smoked Salmon, shelled King Crab
leg, marinated Shrimp finished with segmented Grapefruit, Greens, Citrus Aioli and Sauvignon Blanc Vinaigrette. |
| Roast Caprese Salad |
| Oven roast Tomato, fresh Basil, house-made Mozzarella, and Roast Garlic Pesto. |
| nnnnnnnnnnnnnnn COLORADO CUISINE nnnnnnnnnnnnnnn |
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True to the spirit of Colorado, when in season we feature Colorado grown
vegetables and produce. Our chefs personally create each entree to mimic the dining adventure that has become our tradition. Each entree will come with an array of vegetables, potato and bread. At the Craftwood, we are truly Colorado proud. |
| Our menu changes seasonally. |
| Wild Grill |
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Grilled North American Elk, Nilgai Antelope, and
New Zealand Red Deer. Or, if you prefer, our Chefs will custom prepare a dish of any one game meat. |
| Sage Seared Beef Tenderloin |
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Sauteed center cut filet, served with
caramelized shallot and morel mushroom demi-glace with juniper balsamic reduction |
| Vegetarian Tapas |
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Cheese Ravioli with Red Bell Pepper coulis and
Pistachio Pesto, crisp Polenta cakes, roast Gruyere stuffed Onion, toasted Reggiano-Risotto Croquettes, and Whipped Potatoes. |
| Game Birds |
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Macadamia Crust Ostrich in Lingonberry Chutney,
grilled Ponzu marinated Quail with Sesame glaze, and breast of Duckling with Cinnamon-Cranberry Chutney finished with Nature Scape Micro Greens. |
| Pecan Crusted Fillet of Striped Durango Bass |
| Finished with a Whiskey-Butter pan sauce, whipped Sweet Potato, and Garlic sauteed Spinach. |
| Trio of Tenderloin |
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Three of Colorado's most tender Filets: Sage
seared Beef, Cotija baked American Bison, and Grilled Blue Russian Wild Boar, each accompanied with its own distinctive sauce. |
| Dry Aged Buffalo Strip Oscar |
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Dry aged Prairie Harvest Kansas City Strip of
Buffalo grilled, topped with King Crab Meat, and fire roast tomato Choron sauce. |
| Ribeye of Kobe Style Beef |
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Center Cut Loin of Wagyu Beef Ribeye grilled and
served with horseradish smashed potatoes, applewood-smoked Bacon Butternut Squash hash, and cracked Black Pepper Butter. |
| Maple-Pumpkin Seed Red Trout |
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Fillet of Rocky Mountain Red Trout glazed with
Maple syrup and crust with herbs and toasted Pumpkin Seed, pan seared and finished with butter. |
| Roast Bread of Duckling |
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Garlic marinated breast of Maple Leaf Farms
Duck, pan seared and oven roast to a crisp, finished with whipped Sweet Potato and Cinnamon-Cranberry Chutney. |
| Grilled Rocky Mountain Elk Steak |
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Grande Premium Colorado Elk Steak marinated in
herbs and maple, grilled and served with Charred Brandywine Tomato Elk Demi-Glace and Tamarind syrup. |
| Tenderloin of South Texas Wild Boar |
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Marinated in sliced Garlic and Honey, grilled
and set in caramelized Sweet Onion Jus, finished with Charred Scallion-Green Apple Chutney. |
| nnnnnnnnnnnnnnnnnnnn DESSERTS nnnnnnnnnnnnnnnnnnnn |
| 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 |
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Our Chef, Jeff Knight, and the Staff wish you "Bon Appetit". |
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Menu items and prices subject to change. Entrees range from $20 - $50. |
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Copyright Restauranteur, 1997-2008. Copyright certain photos, Craftwood Inn. All Rights Reserved. |
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