Fresh mozzarella served with balsamic marinated roma tomato,
basil chiffonade and served atop roasted garlic olive oil crostini
A jumbo king crab and shrimp cake, pan seared and oven finished,
served atop a bed of crispy cucumber slaw,
with fire roasted red pepper aioli
Lemon pepper crusted calamari strips,
canola fried and served with a sweet gherkin pickled
ginger tartar sauce
A wedge of creamy Colorado asadero cheese, oven fired and served with a fig – sun dried cherry compote
and grilled pita points
Hand shucked, oven baked clams topped with hickory smoked bacon, garlic and herb seasoned buttered bread crumbs
12.25Canola fried Atlantic oysters tossed in a spicy “Buffalo” sauce finished with a creamy blue cheese drizzle
12.50Baby spinach with mushrooms, diced tomatoes, shredded egg and bacon, tossed in a red onion-apple cider vinaigrette
9Crisp romaine lettuce tossed with garlic herbed croutons, shredded Parmesan and a traditional creamy Caesar dressing
8.50Chopped romaine, baby arugula, iceberg with artichoke hearts, tomato concassae, cucumbers, red onion, carrots,
calamata olives and fresh mozzarella,
tossed in a light lemon basil – olive oil vinaigrette
Jamaican “Jerk” Chicken
Blackened Seared Salmon
Chilled Jumbo Shrimp
Two 4 ounce beef medallions, pan seared and oven finished, topped with a blue cheese panko crust served with a tomato zucchini sauté, roasted garlic whipped potatoes and
finished with a caramelized shallot demi
8 oz. Colorado natural beef, marinated in pineapple, ginger and soy, grilled and served with tomato zucchini sauté and
roasted garlic whipped potatoes
Chicken breast filled with spinach, hickory smoked bacon and Colorado cotija cheese, pan seared and oven finished, served with tomato zucchini sauté, creamy orzo,
and finished with a wild mushroom madeira sauce
12 oz. certified Angus beef strip, grilled and served with tomato zucchini sauté and potatoes au gratin
finished with cognac au poivre sauce
Double cut pork chops, house brined for 48 hours, served with roasted garlic whipped potatoes, tomato zucchini sauté and finished with a port cherry sauce
28Certified Angus beef filet mignon grilled, served with a tomato zucchini sauté and, potatoes au gratin
finished with bearnaise sauce
Boneless prime rib, 10 or 16 oz. cut, served with roasted garlic whipped potatoes and tomato zucchini sauté,
accompanied horseradish cream and au jus . ~to ensure a more tender cut, we cook our prime rib to medium rare
¼ pound of crab leg, scored and served with a grilled 4 oz. beef medallion, and roasted garlic whipped potatoes
and tomato zucchini sauté
7 oz. Maine lobster tail, steamed and served with a grilled 4 oz. beef medallion, roasted garlic whipped potatoes
and tomato zucchini sauté
8 oz. certified Angus beef filet, served with a tomato zucchini saute, potatoes au gratin and bearnaise sauce
Grilled North Atlantic salmon fillet served over a pan seared shrimp cake with seasonal vegetable sauté and almond rice pilaf finished with a crab veloute
28Sushi grade tuna sesame crusted and seared rare, served with citrus basil orzo and seasonal vegetable sauté, finished with ginger lime soy glaze
36Ruby red rainbow trout, dill seasoned and cornflake crusted, baked and served with a seasonal vegetable sauté and almond rice pilaf finished with a lemon artichoke beurre blanc
26Filet of bass, shrimp and scallop mousse, hand wrapped in rice paper and oven fired, served with tomato orzo and seasonal vegetables, finished with basil vin blanc
29Fresh water colossal prawns sautéed with garlic, basil, tomato, lemon, white wine and parsley served atop linguini pasta
35½ pound of crab leg, scored,steamed and served with almond rice pilaf, seasonal vegetable sauté, finished with lemon and drawn butter
427 oz. lobster tail, split and steamed, served with almond rice pilaf and seasonal vegetables, finished with lemon and drawn butter
45Traditional, raspberry and mango cheesecake,
accented with Belgian chocolate sauce
Flourless Callebaut chocolate torte served with
blackberry coulis, and finished with fresh whipped cream
White chocolate and seasonal berry served with creme anglaise
8Breyer’s vanilla ice cream layered with hot fudge,
whipped cream and a cherry
House Made mud pie with Breyer’s coffee ice cream
layered in dark chocolate crust topped with a chocolate ganache
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