Appetizers

Soups and Salads

TOMATO BASIL BISQUE $7
BUTTER LETTUCE CUP OF SPRING GREENS Tossed with peach-champagne vinaigrette and accompanied by grape tomatoes, carrots and grilled asparagus. $7
BEAUMONT CAESAR SALAD Caesar dressing tossed with romaine hearts, croutons, shaved parmesean and anchovies. White anchovies optional for $2. $7
SOUTHWEST WALDORF SALAD Spring mix tossed in a honey-chili lime vinaigrette with dried cranberries, cherub tomatoes, candied pecans and sliced apple. $8

Dinner Entrees

PROVENCAL GRILLED SALMON Atlantic salmon frilled to perfection served with sauteed tomatoes, shallots, roasted garlic, kalamata olives & Yukon Gold whipped potatoes. $19
SABLE WITH GREMOLATA Seared Butter Fish with sauteed spring vegetables, celeriac puree and a chardonnay tomato-thyme jus. $25
VEGETABLE NAPOLEON Stacked grilled vegetables and celeriac potato puree on a large portobello with a chardonnay tomato-thyme jus. $17
HERB CRUSTED CHICKEN BREAST Seared Free Range Chicken complimented with garlic Yukon whipped potatoes, sauteed summer vegetables and a port wine demi-glace. $18
FILET MIGNON WITH HERB BUTTER Prime cut of USDA Beef grilled to your liking, served with garlic Yukon whipped potatoes, haricot vert and bordelaise. $24
NEW YORK STRIP AU POIVRE Prime Cut of marbeled Colorado raised beef, lightly dusted with a peppercorn melange, seared to perfection and served with potatoes gratin, grilled asparagus and a bourbon demi-glace. $25
COLORADO RACK OF LAMB Herb crusted Lamb served with port wine demi, garlic Yukon whipped potatoes, roasted shalllots and haricot vert. $26
DUCK TWO WAYS Muscovy Seared Duck Breast and Confit Purse with carmelized onions and cherve, complimented with a celeriac mashed potato, haricot vert, and port wine jus. $26

The above is a sample menu. The Chef changes the menu seasonally.

The Beaumont Hotel and Tundra Restaurant are non-smoking establishments.
A 20% gratuity will be added for parties of six or more.
VISA, Master Card, Discover and American Express are Accepted.