Prepares local Colorado ingredients with Puerto Rican flavors in his latest seasonal menu.
Every menu can be tailored to your event.
Snacks
Welcome Juice
Peach & Hibiscus Arnie Palmer
Almojabana
Fermented Purslane Honey, Bee Pollen, Goat Cheese
Potato Tostones
Dry Adobo, Shio Koji Tomatoes, Fermented SLV Potato
Shrimp Ceviche
Mosco Pepper Tiger’s Milk, Coconut Greens, Olathe Sour Corn
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Amuse
Alpine Chicken
Pueblo Sikil P’aak, Blood Plum, Sumac Carrots
Salad
Root Vegetables
Beets, Radish, Shallots, Fried Apples, Apricot Loomi
Appetizer
Pueblo Chili Tembleque
Savory Coconut Pudding, Pork Belly, Caramelized Apple Jam, Peach Caviar
Soup
Coconut Bisque
Valley Potatoes, Lacto Carrots, Zucchini Sofrito Oil
Refresher
Peach Sorbet
Black Garlic & Coconut Green Goddess
Fish
Brook Trout
Concho Corn Grits, Cauliflower, Burnt Leek Alcaparrado, Coconut Mojo Isleno
Meat
24hr Yak Pernil
Valley Potatoes, Radish Escabeche, Black Garlic Adobo, Fermented Carrot
Meat
Short Ribs
Colorado Mamposteao, Pork Jowl, Black Garlic Hollandaise
Dessert
Textures of Quinoa
Quinoa Custard, Quinoa Glass, Reishi & Quinoa Caramel
Caramels
Adaptogenic Alpine Caramels
Albino Cordyceps from Alamosa, enriched with nuttiness from Andean Maca, and seasoned with Salted Activated Charcoal
Bon Bons
Sweet Bloom Coquito
single origin Denver coffee roaster infused coconut ganache, topped with Montanya Rum, and finished with puffed rice dusted with Cinnamon
Marshmallows
Lemonade Sumac Arnie Palmer
wild-harvested lemonade sumac from the San Luis Valley is paired with a syrup of Alpine Tea from Infinitea Farms
