MARCH FRIDAY SPECIALS
quantities are limited, reservations and pre-orders recommended
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MARCH 6th
BEEF WELLINGTON $44
red wine reduction, green beans, confit garlic mashed potatoes
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MARCH 13th
THON AU POIVRE $31​
black pepper crusted ahi, crispy potatoes, lobster crème, peas, spinach, tarragon pistou
MARCH 20th
PORC FARCI ET L’AGNEAU HACHÉ $35
pork roulade stuffed with merguez spiced lamb, corn purée, vegetable mélange, port reduction
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MARCH 27th
PAELLA BASQUE $36
shrimp, chicken, mussels, chorizo, bell peppers, onion, roasted tomatoes, green beans, saffron rice
ALLERGY LEGEND: 1-gluten free, 2-dairy free, 3-vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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The following major food allergens are used as ingredients: Milk, Egg, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soy, and Sesame.
Please notify staff for more information about these ingredients.
GREAT PLATES OF DOWNTOWN
Join us in celebrating over 20 years! Great Plates of Downtown is a dining promotion that honors chefs, servers, and local restaurants while supporting neighbors in need through the Food Bank of Larimer County.
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From March 1 to the 14th you'll be able to enjoy delicious dishes from us and other restaurants in Downtown Fort Collins.
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Learn more about this event at https://downtownfortcollins.com/dine/great-plates
HOW IT WORKS:
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Step 1: Check out our menu and make reservations to join us between March 1 and March 14
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Step 2: Let your server know you'd like to participate in Great Plates of Downtown
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Step 3: After you place your order, consider donating to the Food Bank of Larimer County
3-COURSE DINNER FOR 1 - $35
DINNER SPECIAL, 3 COURSES, SERVES 1 ​
Course 1: Choice of Soupe - Soupe à l’Oignon Gratinée; OR Tomato Bisque.
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Course 2: Beef Ragu Orecchiette - beef and vegetable ragu, horseradish crème fraîche, madeira jus, orecchiette.
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Course 3: Your choice of dessert (Louis XIV + $2)
2-COURSE DINNER FOR 1 - $25
DINNER SPECIAL, 2 COURSES, SERVES 1 ​
Course 1: Choice of Soupe - Soupe à l’Oignon Gratinée; OR Tomato Bisque.
Course 2: Beef Ragu Orecchiette - beef and vegetable ragu, horseradish crème fraîche, madeira jus, orecchiette.