Menu for Flagstaff House Restaurant

Dinner
|
Dessert
|
Flagstaff House Cocktail
|
Easter Brunch

Dinner

First Course‌

16.00 Blistered Sun Gold Tomato "Tart Tatin" Haystack mountain goat cheese

22.00 New York State Foie Gras Saute, Sweetbread Torchon Crispy seared brioche crouton, palisade peach, red wine gastrique

17.00 Spanish Day Boat Octopus Sherry braised & grilled trio of fresh beans, dried tomato, basil

18.00 Heirloom Tomato Carpaccio Ricotta stuffed squash blossom

18.00 “Tuna Fish Sandwich” Chef's Version Yellowfin tuna carpaccio, terrine of foie gras, aurgula, kona heart of palm, extra virgin olive oil

17.00 Twelve Hour Braised Kurobuta “Bacon” & “French Toast” Palisade‌ peach, frisee, bourbon peach coulis

18.00 Maryland Soft Shell Crab Potato crusted saffron mussel chowder, sweet bell peppers, yukon gold potato

28.00 Nederland Wild Matsutake Mushrooms, Australian Winter “Perigord" Tuffle Blistered tomatoes, pancetta, parmigiano reggiano risotto

7.00 Yellowfin Tuna Tartar & Hamachi Sashimi I8 With ama no to tokubetsu, junmai “heaven's door” sake, hiroshima, japan, (z oz)

18.00 Country Style Duck Pate Rainier cherry & pistachio laden, & duck liver mousse salad of frisee, cipollini onions, spiced plum coulis

16.00 Quail Pancetta Wrapped & Seared, Oyster Mushroom White truffle infused heirloom polenta, sauce of garlic

18.00 Farm Fresh Crispy Soft Egg, Asparagus, Morel Mushrooms White truffle infused Italian heirloom polenta

4.50 each Wellfleet, Wianno, Kumomoto Oysters On‌ the half shell, lime & tanqueray gin minimum 3 piece

Royal Ossetra Caviar W / half bottle of krug grand cuvee champagne su Options: (285.00) , (232.00)

16.00 Full Circle Farm's Cantaloupe Soup Chilled prosciutto, black pepper syrup, creme fraiche

16.00 Munsow Farm's Corn Soup Lump blue crab & basil

18.00 Lobster Soup Lobster,‌ miatake mushrooms, sticky rice

12.00 Salad of Cure Farms Baby Red Oak & Lola Rosa Lettuce White wine & macadamia nut honey vinaigrette, candied pecans, baby heirloom tomatoes, belcian enpwe, point reyes blue cheese

15.00 Salad of Baby Arugula & Duck Prosciutto Pine nuts, palisade plums, point reyes blue cheese

15.00 Warm Salad of Duck Confit, Baby Red Mustard Greens & Frisee Cippolini‌ onions, haystack goat cheese, carrot chips, red wine & green peppercorn vinaigrette

Main Course‌

36.00 Sesame Crusted Ahi Tuna, Seared, Coconut Crusted Oysters Warm cucumber & wakame salad, red pepper nage

38.00 Alaskan Wild Halibut Potato Crusted Red mizuna, roasted garlic, fresh cannellini bean, nicoise olives, roasted bell peppers, white truffu balsamic vinaigrette Options: Lobster supplement (+20.00)

42.00 California White Sea Bass Pan seared, lump blue crab russet potato gnocchi, matsutake mushrooms, mustard greens, brandied prawn cream

32.00 Ruby Red Trout, Diver Caught Scallop Salmon Caviar, Quail Eggs Sangre potatoes, prosciutto, cipollini onions, spinach, shitake mushrooms

68.00 Maine Day Boat Lobster, Butter Poached Crisp‌ potato, hon shimeji mushrooms, artichoke, saffron cream

44.00 Alaskan Troll King Salmon, Laughing Bird Shrimp Chanterelle mushrooms, sweet corn, creamy leek & cure farms sangre potato, warm sun gold tomato vinaigrette

34.00 Local Vegetable Tasting Tian, soup, quinoa salad, “beggar's purse”

Rocky Jr. Natural Chicken Breast Goat cheese filled & pancetta wrapped colorado wild matsutake mushroom risotto, grilled baby artichokes, carrots, natural jus

42.00 Duck Breast Pan Seared, Duck Confit Colorado quinoa, pearl onions, colorado peaches, grilled radicchio, port wine reduction

49.00 Filet Mignon Pan Roasted Gratin of gold & sweet potatoes, braised greens, sauce or cabernet sauvignon Options: W/ foie gras (supplemenm) (16.00) , W/ australian winter” perigord” truffle (20.00)

68.00 Buffalo Filet Mignon & Foie Gras “Wellington” Brioche Baked Hon shimeji mushrooms, English peas, cranberry beans, sauce of black truffle

64.00 Colorado Lamb Rack, Loin & Braised Lamb Shank Flageolet beans, dried tomato, ratatouille vegetables, goat cheese, lamb jus

64.00 Brandt Farms All Natural Prime New York Strip (10 oz) w/ twice baked potatoes, cippolini onions, asparagus, sauce of port wine

49.00 Brandt Farms All Natural Prime New York Strip (5‌ oz) w/ avery stout braised short ribs

18 per ounce Darling Downs Australian Wagyu New York Strip (30Z Minimum) Twice baked potatoes, cippolini onions, asparagus, sauce of black truffle

Pre - Ordered Dessert‌

High Orchards Palisade Peach Baked in brioche haystack mountain goat cheese ice cream

Valrhona Liquid Cake Vanilla bean ice cream

Artisan Cheeses‌

19.00 Bucherondin De Chevre France, aged goat's milk

19.00 Taleggio Italy, cow's milk, creamy wahsed rind

19.00 Brillat Savarin France, cow's milk, brie

19.00 Petite Basque France,‌ sheeps milk

19.00 Asiago Italy,‌ firm, cow’s milk

Dessert

11.00 Colorado Fresh Peach & Raspberry Tart Vanilla bean ice cream

11.00 Sticky Toffee Pudding Bourbon toffee sauce, minted white chocolate ice cream w/ alvear pedro ximenez “solera 1927” sherry Options: Price (+1.00)

11.00 Kona Vanilla Bean Crème Brulee Raspberries

11.00 Key Lime Tart Blackberries, toasted macadamia nuts, chantilly cream

11.00 Infamous Chocolate Bag White chocolate mousse, almond cake, fresh berries

11.00 Todays Freshly Spun Ice Creams Vanilla‌ bean, white pepper& goat cheese, white chocolate mint, creme fraiche, salted caramel, chocolate

11.00 Trio of Freshly Made Sorbets Ask your server for today’s selection

Organic European Style Filled Chocolates‌

3.75 Ginger ganache & candied ginger from puna, Hawaii.

3.75 Mint Truffle Ganache w/ a blend of peppermint & spearmint.

3.75 Raspberry Truffle Delicate raspberry ganache w/ raspberry eau de vie.

3.75 Nutmeg Caramel Snobinette Soft caramel, fresh ground nutmeg

3.75 Coffee Truffle Ganache w/ a custom blend of Guatemalan & Ethiopian coffee

3.75 Dark Chocolate 78%‌ dark chocolate, touch of cinnamon

18.00 Take a Gift Box of Assorted Chocolates Home! Choose four chocolates w/ gift box

18.00 Fresh Raspberries With veuve clicquot “white label” demi-sec champagne, NV

Liquid Dessert Tasting‌

Dessert Wines

Chateau D’Yquem Sauternes, france, 1999

Inniskillin “Gold” Ice Wine Canada‌ 2006

Leitz Riesling, trocken beerenauslese, rheingau, Germany, 2006

Alois Kracher Scheurebe, trocken beerenauslese, Austria 2005

Flagstaff House Restaurant‌

Coffees & Teas

6.50 House Coffee Our‌ own blend of 6 coffees from Africa, central Asia & Indonesia

6.75 Espresso Our blend of 7 coffees w/ two different roast colors

7.25 Cappucino or Latte Options: Cappucino, Latte

French Press Coffee‌

9.75 100% Kona Peaberry Coffee kona peaberry is known as one of the most unique Kona coffee grades. kona Peaberry is highly prized for its bold yet smooth, full flavor & low acidity. peaberry is only 3-5% of the kona hawaii crop Options: Available by the pound (32.00)

7.95 Ethiopian “Yrgacheffe” This coffee was once the exclusive property of haile selaisse, the lion of Judah, emperor of Ethiopia. grown on his private plantation, the coffee was unavailable to world markets & could only be obtained as a gift from the royal family. in recent years, the “yrgacheffe” coffee has become available in limited quantities through a few exclusive importers

7.95 100% Kona Coffee, Decaffeinated

7.50 Aged Sumatra Decaffeinated‌

Hot Tea‌

Flora A ruby red herbal tea that blends crimson flowers w/ cinnamon sticks (herbal)

Lemon Ginger Lemon flavors mingle w/ fresh cut ginger root in this enticing blend (herbal)

Citrus Mint With green rooibus & citrus zest (herbal)

Chamomile Tisane Egyptian chamomile, orange pieces (herbal)

Oasis A blend of green teas & spring flowers, w/ lemon infusions (green tea)

Forte A robust signature blend of ceylon tea & white jasmine flowers (black tea)

Earl Grey Marigold, bergamot & rich indian teas (black tea)

English Breakfast Tea Highest quality black teas blended for a robust, full-bodied brew w/ a bright floral note (available in decaf)

Flagstaff House Cocktail

Classic Cocktails‌

16.00 Founders Martini Old raj gin, assorted olives

14.00 Sidecar Remy martin V.S.O.P., cointreau, organic cane sugar, fresh lemon juice

10.00 Dark & Stormy Black seal rum, fever tree ginger beer

10.00 Moscow Mule Stolichnaya vodka, fresh lime juice, fever tree ginger beer

10.00 Caipirinha Cachaca rum, muddled w/ fresh lime & sugar. Served on the rocks

12.00 Blood & Sand Little‌ mill scotch, Leopold tart cherry liqueur, carpano Antico sweet vermouth, & orange juice, served up

14.00 Vieux Carre High west double rye, Remy martin v.s.o.p., carpano Antico sweet vermouth, Benedictine, & a splash of bitters, served on the rock

Flagstaff Creations‌

12.00 Monettes Mai Tai Every hawaiian bar has their own version of a mai tai. We mix light & dark rum, mango & passion fruit juices, & finish w/ a float of amaretto.

11.00 Sunset Spritz Prosecco, aperol, & thatchers blood orange liqueur, topped w/ a splash of club soda

12.00 Gin Refresher Leopold gin, Leopold maraschino, yellow chartreuse, riesling syrup, served up

121.00 Rocky Mtn. Elderberry Leopold silver tree vodka, thatchers organic cucumber liqueur, elderberry soda, grapefruit bitters, served on the rocks

12.00 Mo-Chee This fusion mojito infuses bacardi light, lychee puree, fever tree ginger beer, fresh mint & lime. Extra refreshing, lightly spiced

12.00 Fresh Berrycooler Stoli‌ blueberry vodka, framboise, muddled fresh berries, finished w/ a splash of soda

12.00 Peach Julep Leopold peach whiskey, muddled fresh mint, & lemon juice, topped off w/ club soda

Easter Brunch

Three Course‌

First Course‌

“Ratatouille” Soup, tomato broth, spring vegetables, fresh basil

Bibb, Lola Rosa & Red Kale Salad Meyer lemon & sweet onion vinaigrette toasted pecans, point reyes blue cheese, Belgian endive

Spring Asparagus & Crispy “Soft” Egg Creamy Italian white polenta, spring morel mushrooms

House Cured Alaskan Salmon, Seared Ahi Tuna Wakami salad, wild watercress & baby fennel sesame vinaigrette

Duck Liver Pate & Smoked Duck Breast Salad of frisee, pistachios, cipollini onions

Coconut Crusted Blue Point Oysters Roasted‌ banana polenta, pineapple, roasted sweet peppers

Honey Yogurt, Dried Apricot, Cherry & Candied Pecan Granola Mixed berries

Main Course‌

Lump Crab & Smoked Salmon “Hash,” Poached Egg, Gulf White Shrimp Baby bok choy, lobster hollandaise

Crispy Crusted Brioche French Toast Banana, macadamia nuts, applewood smoked bacon, strawberry fritters

Alaskan Halibut Saffron, mussel & sweet pepper chowder

“Eggs Benedict” Maple smoked pork loin, asparagus, hollandaise sauce Options: Maine lobsster (+24.00)

Steak & Egg Stout braised short ribs, French green lentils, lardons, braised escarole, sunny side up egg Options: Foie gras (+16.00)

Colorado Lamb Loin & Shank Jalapeno‌ corn bread, crispy soft egg, black trumpet mushrooms, pearl onions, snap peas

Dessert‌

Meyer Lemon Tart Passion fruit meringue, blackberry merlot sauce

Val.Rhona Chocolate Marquis Tarragon ice cream, pistachio brittle

Carrot Cake Cream cheese ice cream, spiced carrot sauce

Flagstaff Signature Almond Cake Strawberries,‌ raspberries, chocolate truffle mousse, chantilly cream

Children 12 and Under‌

Main Course choice of French toast, applewood smoked bacon, strawberry fritter scrambled eggs w/ bacon filet mignon Options: French toast, Applewood smoked bacon, Strawberry fritter

Dessert Chocolate sundae w/ homemade ice cream

Menu for Flagstaff House Restaurant

Dinner

First Course‌

Main Course‌

Pre - Ordered Dessert‌

Artisan Cheeses‌

Dessert

Organic European Style Filled Chocolates‌

Liquid Dessert Tasting‌

Dessert Wines

Flagstaff House Restaurant‌

Coffees & Teas

French Press Coffee‌

Hot Tea‌

Flagstaff House Cocktail

Classic Cocktails‌

Flagstaff Creations‌

Easter Brunch

Three Course‌

First Course‌

Main Course‌

Dessert‌

Children 12 and Under‌

Best of Citysearch

Partner Sites: