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To Start

“B.B.” Crab Cake

Campari tomatoes, arugula, olive oil, brown butter, sea salt

Warm Pimento Dip

Chorizo jam, pickled pearl onions, grilled baguette

Heirloom Tomato Gazpacho

Lemon olive oil, lime creme fraiche

Gulf Shrimp Ceviche

Blue corn tortilla chips, avocado, pickled serrano peppers

Citrus-Marinated Olives

Chicharrones & Corn Chips

spiced chicharrones, blue corn chips, smashed avocado, pico di gallo (+ add caviar)

Crispy Chicken Wings

Bourbon hot-honey glaze or buffalo, smoked blue cheese dressing or ranch, chive

Mezze Board

Hummus three ways: pistachio, pimento, olive tapenade, served with fried artichoke, spiced pita chips, red beet sticks, carrots, cucumber, jicama

Cheese & Charcuterie Board

Iberico chorizo, calabrese salami, pistachio mortadella, triple crème brie, hatch chile cheddar, smoked blue cheese, blueberry-jalapeño & pineapple-habanero jams, honeycomb, grilled breads, almonds, pear

From the Garden

Chopped Caesar

Romaine, parmesan snow, white anchovy, torn crouton, Worcestershire reduction, caesar dressing

Market Bowl

Roasted beets, toasted quinoa, farro grain, kale, watermelon radish, sprouts, creamy tahini dressing

Summer Green Salad

Strawberries, roasted pecans, shaved red onion, warm goat cheese, lemon olive oil, balsamic reduction

Baby Iceberg

Charred avocado, smoky blue cheese, heirloom tomatoes, shaved red onion, candied bacon crumble, 7-minute boiled egg, green goddess dressing

Salad Enhancements

petite flat iron steak | chicken breast | three jumbo shrimp | salmon

Mains

Colorado Lamb Sliders

Smoked cheddar cheese, applewood bacon, harissa aioli, kale & carrot slaw, mint-yogurt dipping sauce

TK Club Sandwich

Turkey, crispy bacon, tomato, lettuce, white cheddar, avocado mayo on sourdough

Grilled Shrimp Puttanesca

Herb risotto, artichoke hearts, olives, tomatoes, capers, roasted garlic, charred lemon, herb salad

Garden Harvest Sandwich

Grilled sweet potato, fire-roasted peppers, crispy eggplant, creamy tahini dressing, sprouts on multigrain bread

Rigatoni Beef Bolognese

Lemon ricotta, shaved fennel & arugula salad, grilled baguette

Tuscan Chicken Sandwich

Grilled chicken breast, fresh mozzarella, grilled red onions, kale & pine nut pesto, slow-roasted tomatoes on toasted focaccia roll

Steak Frites

Grilled flat iron steak, pomme frites with two sauces: chimichurri, house steak sauce

“B.D.” Burger

Rocky mountain chuck-brisket patty, garlic aioli, oven-roased tomatoes, crispy onioins, arugula, shaved ricotta salatta (or “Classic”)

Sides

parmesan fries | garlic aioli (+ add truffle oil) | sweet potato fries | garden-harvest vegtables

Chef’s Weekly Features

Monday Mussels & Frites

Tuesday Bouillabaisse

Wednesday Prime Rib

Thursday Chef’s Features

Friday Fresh Pasta Friday

Saturday Premium Butcher Cuts

Sunday “Gravy” — chicken or veal, parmesan or Milanese style; also featuring linguini & clams in spicy red sauce

Sides: Creamy orzo pasta, grilled broccolini, arancini

EXECUTIVE CHEF STEVEN STERRITT

To Start

Lobster Bisque

Sautéed lobster claws, Old Bay crème fraîche, chive (+ add caviar)

Beef Tenderloin Carpaccio

Chilled tenderloin, olives, anchovy, capers, parsley, lemon zest, parmesan cheese

Chicken Confit Croquettes

Prosciutto, preserved-lemon aioli, dijon velouté

Heirloom Tomato Gazpacho

Lemon olive oil, lime crème fraîche

Warm Pimento Dip

Chorizo jam, pickled pearl onions, grilled baguette

“B.B.” Crab Cake

Campari tomatoes, arugula, olive oil, brown butter, sea salt

Jumbo Shrimp Cocktail

Citrus-poached shrimp, cucumber-basil salad, cocktail and mustard sauces

Artichoke + Maitake Mushrooms

Tempura battered mushroom clusters, fried artichoke, house steak sauce, garlic kewpie aioli

Cheese & Charcuterie Board

Iberico chorizo, calabrese salami, pistachio mortadella, triple crème brie, hatch chile cheddar, smoked blue cheese, blueberry-jalapeño & pineapple-habanero jams, honeycomb, grilled breads, almonds, pear

Yellowtail Hamachi Crudi

Yuzu-ponzu, truffle fingerling chips, serrano pepper, micro cilantro, smoked Maldon sea salt (+add caviar)

From the Garden

Chopped Caesar

Romaine, parmesan snow, white anchovy, torn crouton, Worcestershire reduction, caesar dressing

Baby Iceberg

Charred avocado, smokey blue cheese, heirloom tomatoes, shaved red onion, candied bacon crumble, 7-minute boiled egg, green goddess dressing

Summer Green Salad

Strawberries, roasted pecans, shaved red onion, warm goat cheese, lemon olive oil, balsamic reduction

Fire-Roasted Beets

Red and gold beets, pistachio crumble, horseradish crème fraîche, lemon zest, olive oil

Salad Enhancements

petite flat iron steak | chicken breast | three jumbo shrimp | salmon

Mains

Steak Frites

Grilled flat iron steak, pomme frites with two sauces: chimichurri and house steak sauce (+ add egg)

Skuna Bay Salmon

Garden pea purée, roasted corn, shiitake mushroom, fingerling potato hash, basil oil

Angus Beef Tenderloin

Black truffle pomme purée, grilled asparagus, au poivre sauce

Grilled Rocky Mt. Trout Puttanesca

Herb risotto, artichoke hearts, olives, tomatoes, capers, roasted garlic, charred lemon, herb salad

Charcoal-Dusted Beet Steak

Herb risotto, grilled asparagus, crispy onions, herb emulsion

Rigatoni Beef Bolognese

Lemon ricotta, shaved fennel & arugula salad, grilled baguette

Lemon-Herb Roasted Chicken

Chicken breast, carrot 3 ways, chimichurri, grilled asparagus, lemon vinaigrette

“B.D.” Burger

Rocky mountain chuck-brisket patty, garlic aioli, oven-roased tomatoes, crispy onioins, arugula, shaved ricotta salatta (or “Classic”)

Sides

herb risotto | grilled asparagus with lemon vinaigrette | black truffle pomme purée | truffle parmesan fries with garlic aioli | fried artichoke with garlic aioli

Chef’s Weekly Features

Monday: Mussels & Frites

Tuesday: Bouillabaisse

Wednesday: Prime Rib

Thursday: Chef’s Features

Friday: Fresh Pasta Friday

Saturday: Premium Butcher Cuts

Sunday: “Gravy” — chicken or veal, parmesan or Milanese style; also featuring linguini & clams in spicy red sauce

Sides: Creamy orzo pasta, grilled broccolini, arancini

EXECUTIVE CHEF STEVEN STERRITT

Dinner Cocktails

Frying Pan Martini

Hendricks, sake, Lillet Blanc, dry vermouth, shiso, umami

Clarified Rosemary Sour

Hennessy VSOP, Cointreau, citrus, rosemary, honey, Bordeaux float

Kodiak Club Espresso Martini

Ketel One, Cocoa Espresso Bitters, Colorado cream, Meletti Coffee Liquor, marshmellow

Emerald Ash

Lost Explorer Espadin Mezcal, Amaro Montenegro, matcha, coconut, lemon

Fuego Dulce Rita

Herradura Silver, Cointreau, mango agave, citrus, roasted poblano

Smoked Ginger Spice Old Fashioned

Woodford Reserve Bourbon, ginger spice, tumeric ginger bitters, smoke

Woody Creek 75

Hendrick's, lemon, Earl Grey honey, lavender, prosecco

Los Lagos Sour

Trakal Patagonian Spirit, Poli Camomilla Liquore, lemon, honey, orange bitters

Sopris Sunrise Spritz

Borgo Magredo Prosecco, Meletti 1870, pomegranate, anisette, soda

By the Glass

Sparkling

Borgo Magredo

Prosecco, Italy

Moet & Chandon "Imperial Reserve"

Champagne, France

White

Chateau La Noe "Sur Lie" - Melon de Bourgogne

Sevre et Maine, France

Carl Graf "Spatlese" - Riesling

Mosel, Germany

Familia Montana "Blanco" - Viura Blend

Rioja, Spain

Bodegas Fillaboa - Albarino

Rias Baixas, Spain

Whitehaven - Sauvignon Blanc

Marlborough, New Zealand

Rombauer - Chardonnay

Russian River Valley, California

Rosé

Whispering Angel - Grenache Blend

Cotes du Provence, France

Red

Laurent Perrachon "Burderlines" - Gamay

Moulin-a-Vent, France

Rocco "Gravel Road" - Pinot Noir

Willamette Valley, Oregon

Vietti "Tre Vigne" - Barbera

Barbera d' Asti, Italy

Canopus "De Sed" - Malbec

Valle de Uco, Argentina

Katherine Goldschmidt "Stonemason Hill" - Cabernet Sauvignon

Alexander Valley, California

Sommelier Selections

Jean-Pierre Vacher & Fils - Sauvignon Blanc

Sancerre, France

Seguinot - Chardonnay

Chablis, France

Domaine Vincent Bachelet - Pinot Noir

Burgundy, France

Maison Sichel - Bordeaux Blend

Pauillac, France

San Silvestro "Reserva" - Nebbiolo

Barolo, Italy

Grigich Hills Estate - Cabernet Sauvignon

Napa Valley, California

Draft Beer

Mountain Heart Brewing “Temerity IPA”

Basalt, CO

Telluride Brewing “Tangerine Blonde”

Telluride, CO

Westbound & Down “Italian Pilsner”

Basalt, CO

Elevation Beer Company “Cosmic Gazer Hazy IPA”

Poncha Springs, CO

Bottle & Can Beer

Aspen Brewing Company “Independence Pass IPA”

Aspen, CO

Mountain Heart Brewing Co. “Montanita, Mexican Lager”

Carbondale, CO

Elevation Beer Company “8 Second Kolsch”

Poncha Springs, CO

Wibby Brewing “Volksbier Amber Lager”

Poncha Springs, CO

Glider Cider “Dry”

Colorado

Coors Brewing Company “Banquet”

Golden, CO

Miller Brewing Company “Lite”

Milwaukee, WI

For membership inquiries, please contact our Director of Membership Sales at Membership@Kodiak-Club.com or call (970)-742-2327.

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