• 
• 
• 
• 
• 

• 
• 
• 
• 
• 

The cuisine at Samplings is influenced by Executive Chef Mike Weist’s culinary talent. Without losing sight of his Colorado heritage Chef Mike incorporates his training in France and around the Mediterranean into his Culinary style.

Joining Chef Mike in the Samplings kitchen is Chef de Cuisine Matt Busker, as well as a seasoned staff of culinary professionals from around the country. The varied backgrounds of each chef, together with the freshest of seasonal ingredients, combine to create an eclectic menu for all palates.

Dinner Menu

---

Celery Root and Apple Soup

8

Fresh Chestnut, Leek and Truffle Whipped Cream

Portabella Mushroom Soup

8

Grape Tomato, Crispy Manchego Crostini

Organic Mixed Baby Lettuce

8

Red Radish, Candied Pecans, Blue Cheese, Pear and Apple Cider Vinaigrette

Duck Confit Terrine and Butter Lettuce

10

Bacon Vinaigrette and Baby Shiso with Walnuts and Pumpkin Seed Oil

Vine Ripe Tomato and Humboldt Fog Goat Cheese Salad

8

Shaved Fennel and Toasted Pine Nut Coulis, Parmigiano Crisp and Balsamic Reduction

Samplings “Caesar”

8

Garlic and Black Pepper Dressing with Orange, Pumpkin Seeds and Fresh Ciabatta Crouton

Green Tea Smoked Salmon

10

Arctic Char Caviar and Fresh Basil with Black Sesame Seeds and Blood Orange Vinaigrette

Serrano Ham and Grilled Asparagus

8

Olive Tapenade Vinaigrette and Manchego

“Grilled Cheese” and Tomato Bisque

8

Toasted Brioche and Salami with Dijon, Fresh Basil Leaves and Aged White Cheddar Cheese

Mixed Olives and Marcona Almonds

8

Fennel and Kalamata Olives with Toasted Almonds and Pumpkin Seeds

Roasted Shiitake Mushrooms

8

Three Onions, Pecorino Cheese, Fino Sherry Vinaigrette, and Truffle Oil

Grilled Olive Bread “Bruschetta”

12

Morbier Cheese, Roasted Eggplant and Goat Cheese Puree with Balsamic, Fresh Basil and Tomato Tapenade

Duck Confit Raviolis

8

Butternut Squash Puree and Brown Butter Vinaigrette

Grilled and Smoked Artisan Sausages

8

Three Mustards and Cornichon Relish

Specialty Cheese Plate

8 per person

Chef’s Selection of Fine Cheeses

Artisan Meat Plate (Serves Two)

14

A Selection of Dry Cured Meats

Free Range Chicken Breast

13

Flash Sautéed Peppers and Manchego Cheese with Basil Pesto and Oyster Mushrooms

Garlic Marinated Gulf Shrimp and Spanish Chorizo Skewer

11

Caperberries and Blue Cheese Antipasta with Roasted Red Pepper Coulis and Grape Tomato

Tasmanian Salmon

14

Toasted Pearl Pasta with Sun Dried Tomato Pesto and Kalamata Olive Vinaigrette

Wild Pacific Sea Bass

14

Tarragon Braised Cippolini Onion with White Wine Butter, Shaved Fennel and Basil Oil

Grilled Top Sirloin “Baseball” Steak

13

Pearl Onions and Roasted Garlic, Apple-Wood Smoked Bacon, “Baked Potato” and Red Wine Reduction

Braised Kobe Beef Short Rib

15

Potato Puree and Portabella Mushroom with Stone Ground Mustard and Red Wine Reduction

Crispy Seared Duck Breast

14

Foie Gras and Wild Mushroom Risotto with Black Barley, Sage Brown Butter and Sweet Potato Chips

Cumin Scented Venison Short Loin

14

Puree of Butternut Squash, Toasted Pecans, White Figs and Apple Brandy Cream

Smoked Buffalo Flank Steak

13

Balsamic Glazed Red Onions and Apple-Wood Bacon with Grilled Baby Bok Choy and Red Wine Reduction

*Due to seasonal ingredients, menu and prices are subject to change.