Goat Cheese Truffles, Lemon, Herb, Beet Vinaigrette, Raspberry Balsamic, Lavash, Black Figs, Turkish Olive Oil

Seared Scallop, Squid Ink Vinaigrette, Saffron Aioli, Boar Bacon Jam, Fried Sage, Celery Root Puree, Grilled Artichoke Hearts

Black Mission Fig, White Cheddar Crumbs, Spiced Apples, Olive Oil Powder,

Colorado Beef, Ruby Red Trout, Juniper Butter, White Asparagus, Oven Dried Tomatoes, Wild Mushrooms

Main Course from a dinner tonight

Butternut Squash, 5 Spice Popcorn, Goat Cheese, Micro Sage

New Soup for the menu starting on Monday October 8th....

Harvesting our Herbs before the Snow Falls

 This is a few pictures of our herb garden here at the Craftwood Inn.  Since we had an official freeze alert, all the herbs had to be harvested and preserved for the winter.  The kitchen is now full of herbs drying or being vacuum sealed to be freeze dried.  I'm looking forward to the spring time arriving and planting many items for the spring and summer menus.

The Back Door of My Kitchen Leads to the Mountains and a Garden