Meat. Whiskey. Rock’n’Roll. Meat. Whiskey. Rock’n’Roll. Executive Chef Adam Vero THe Colorado lamb feast* The whole beast feast tartare – persian cucumber, za’atar, labneh cured and smoked lamb coppa – grilled flat bread, local feta, olive Nose to tail feasts of 5-7 courses, – bagna cauda, gremolata minimum of 6-8 guests, $85 per guest. charred lamb ribs Speak to a manager for inquiries & reservations. lamb neck ragu – tagliatelle, heirloom tomato, mita oak grilled lamb rack – eggplant caponata, israeli cous cous slow roasted lamb leg – harissa, papas bravas sheep’s milk gelato – candied almonds, pear agro-dolce THe PIG feast*

porchetta di testa – pastrami spice, caraway kraut, everything lavash The beef feast* smoked pork shoulder – crispy masa, pineapple agro-dolce slow roasted St. Louis cut ribs – chinese barbecue, steam bun old school steakhouse beef tartare – smoked egg yolk house smoked ham – braised local greens, cheddar biscuit corned beef tongue – caraway kraut, russian dressing, rosti potato choucroute – chef’s selection of sausage, charred cabbage, , house , rosti potato H&D slider – umami , white cheddar, grilled bacon, everything bun oak grilled rib loin – miso-squash puree, sesame brittle, pickled green apple - Denver Burger Battle peoples’ choice winner - pig skin churro – cinnamon, raw sugar, caramel bone-in beef short rib – five spice jus, herb , noodle prime steak flight – hanger, ribeye, New York strip, filet - sides - The duck feast* potato gratin creamed spinach grilled asparagus & king crab oscar crispy duck tongue “trail mix” – candied peanut, fresno chili, dark chocolate, popped quinoa yakitori duck wing – umeboshi-beet puree H&D pho – five spice duck broth, vietnamese style meatball, fennel-herb salad confit thigh – rice noodle, nam pla, charred lime, duck skin crumble the Sea feast* slow smoked duck breast – roast cashew satay, crispy rice salad, charred cabbage sesame steam bun – foie gras crema, black chef’s selection of oysters – seasonal accoutrement yellowtail and salmon tiradito – aji panca, red onion, leche de tigre, corn nuts live scallop ceviche – wasabi pickled green apple the goat feast* cioppino – bang’s island mussels, manila clams, grilled bread, smoked oyster aioli - fisherman’s feast - – verde goat head pupusa – , avocado whole roasted Colorado bass – butter, grilled lemon jerk ribs – coconut rice, grilled lime giant Maine lobster – Korean chili vinaigrette al pastor – grilled flat bread, pineapple agro-dolce grilled head-on prawns birria – slow smoked goat leg, ash tortilla, charred & pickled cabbage - sides - grilled asparagus & king crab oscar seco de cordero – goat shoulder, aji amarillo, crispy smashed potatoes crispy smashed potatoes whipped goat – malted corn crumble, cajeta steamed Hawaiian rolls

*THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED BASED ON YOUR SPECIFICATION, OR CONTAIN RAW OR UNDERCOOKED *THESE ITEMS MAY BE SERVED RAW OR UNDERCOOKED BASED ON YOUR SPECIFICATION, OR CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF INGREDIENTS. CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. EATING OVERCOOK FOODS IS BAD FOR YOU AS WELL. FOOD BORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. EATING OVERCOOK FOODS IS BAD FOR YOU AS WELL.