Baby Spinach Salad organic baby spinach, crispy pancetta, mandarin orange, hard boiled eggtoasted pine nuts, fig balsamic vinaigrette
Pear & Gorgonzola field greens, micro green watercress, pears, gorgonzola, red onion and candied walnuts with Pensato white balsamic vinaigrette
The Butler’s Salad field greens, seedless cucumber, seedless grapes, cherry tomatoes, goat cheese, and Pensato balsamic vinaigrette
Artichoke & Aged Provolone mixed greens,imported artichokes, arugula, radicchio, Belgian endive, teardrop tomatoes, and Pensato lemon Evoo
Signature Caperberry Caesar classic Caesar with caperberries, anchovies, and rustic croutons
Wedge Iceberg with bacon, red onion, crumbled blue cheese, and choice of dressing
Tangy Crab Salad jumbo lump blue crab, orange marmalade, chipotle mayo, and sliced avocado with a bed of mixed greens
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Tapas Trio Chef’s seasonal selection
Blackened Sea Scallops Butler’s blend of seasoning, pan-seared, and served over a pool of ginger caramel sauce
Raw Oysters (6)served with a side of Pensato Lambrusco vinegar and minced shallots
Chilled or Grilled Shrimp Cocktailfour fresh Gulf pink shrimp served with either Butler cocktail sauce or roasted red pepper coulis
Cheese Plate four fresh gourmet cheeses selected from our market and served with crostini, nuts, and dried fruits
Truffle Pasta Pensato egg pasta Tagliatelle with wild mushroom ragout and a drizzle of black truffle oil
Duo of Foie Gras Pan-searedFoie Gras medallion with Pensato balsamic glaze and a Foie Gras pate with fig compote served on crostini
Lollipop Lamb Chops Colorado lamb served with mint hollandaise
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Grilled Wild Salmon topped with Boursin cheese and Buerre Blanc served with grilled asparagus
Sesame seed crusted Ahi Tuna served with Wakami, pickled ginger and a Wasabi ginger glaze over Lemongrass couscous
Chilean Sea Bass pan-seared with ginger Buerre Blanc and served with julienne vegetables and lemongrass couscous
Alaskan Halibut pan-seared and served with Yukon Potato Latke, leek Pernod cream sauce topped with sautéed leeks
Black Grouper pan-roasted with Pensato Evoo, white beans, garlic, pancetta, spinach, andlittle neck clams
Bronzini sautéed with hearts of palm, heirloom tomatoes, black garlic and finished with a drizzle of Pensato lemon Evoo seasoned with Maggiordomo fumee de sel
Seafood Pescatori grouper cheeks, half Florida lobster tail, shrimp, mussels, clams, Evoo, garlic, and a savory seafood marinara broth served with Pensato linguini
Dover Sole for Two pan-seared with a lemon, butter and white wine sauce, served tableside
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Bone-in Rib-eye grilled and served with roasted Cipollini onions and garlic mashed
Kobe NY Strip 12oz. cut with choice of béarnaise or peppercorn sauce served with truffle steak fries and sautéed spinach seasoned with Maggiordomo fleur sel
Bone-in Veal Chop Barolo demi glaze served with saffron risotto and sautéed spinach
Colorado Rack of Lamb seared and finished with a cabernet reduction served with parsnips puree and baby carrots
Pork Tenderloin pan-seared with apricot glaze and apple slaw
Stuffed Cornish Hen roasted herbed hen with pan au jus stuffed with wild rice served with baby vegetables
Duck Breast a la Orange citrus reduction, orange segments served with roasted fingerling potatoes & asparagus
Filet Mignon 8oz center cut choice of peppercorn or béarnaise saucew/ garlic mash & asparagus
Chateaubriand for Two served tableside with béarnaise and peppercorn sauce on the side
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the consumer’s risk of food borne illness
