We were seated at a corner table with a perfect view of the room and the other diners. Call me a snob, but when I go out to eat at nice restaurant, I like to see people dressed up. On the most part, many were but there was one couple near us with almost matching Hawaiian shirts on, shorts and sport sandals. Oh well...
I started with a Dunganess crab cake with blood oranges, slivers of fennel and arugula drizzled with a basil sauce. It was one of the best crab cakes I have ever had and it was not a skimpy serving.
Len had a colorful and flavorful salad of sea salt roasted beets with haystack Mountain goat cheese, arugula pistachios dressed with a pistachio oil and beet juice vinagrette.
We both ordered the same entree, a Pecan wood grilled 8-ounce fillet with a brandy peppercorn sauce accompanied with a crispy deep fried truffle mac 'n cheese and grilled asparagus. The fillet was perfectly cooked and so, so tender. The mac 'n cheese balls had just the right amount of truffles in them, not too overpowering.
And for dessert, the perfect size to satisfy ones sweet tooth. Bananas Foster (a mini log of frozen banana mousse between two decorative sheets of chocolate) and a scoop of banana semi-freddo with salted caramel sauce. Oh so good.Simon Purvis, the Executive chef, prepared an exceptional dinner for us. Simon, originally from Portsmouth, England, has cooked all over the world from Berlin to Singapore. The service was great too. It is certainly a place that I have added to my Denver dining repertoire. Bon Appetit.