Whatever number of courses you order, you're guaranteed a memorable culinary and visual experience here. Executive Chef Bertrand Bouquin varies the menu seasonally, offering fine dining without the constraints of Continental, American, or any other single cuisine. Appetizers such as sautéed fois gras with caramelized apple butter, and entrées such as monkfish and lobster tail wrapped in country bacon with black truffle risotto and baby fennel, are plated to look like edible works of art. The best choice is the seven-course meal with wine pairings ($150). Request a table in the small glassed-in area and you can watch the sun set behind Cheyenne Mountain, or if you're with a group of friends, ask about sitting at the 16-seat Chef's Table in the demonstration kitchen.
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