Stoic & Genuine, which opened at Union Station in 2014, is among the eateries participating in Denver Restaurant Week. (Photo by Andy Cross, The Denver Post)
Hundreds of menus – and the list of restaurants participating in the 2015 Denver Restaurant Week – will be announced at noon today at . The city’s largest culinary event will be held this year from , featuring more than 250 of the best restaurants in town — multi-course dinners for the fixed price of $30, not including tax or tip. Many of the restaurants also include wine, beer and drink specials.
With Denver’s restaurant scene exploding with new eateries, chefs, and menus, event organizers are expecting high volumes of eaters wanting to cash in on the action.
Stoic & Genuine, the new restaurant of James-Beard-award-winning chef Jennifer Jasinski in Union Station, will be participating for the first time. Here are some examples of the menus soon to be announced.
Kevin Taylor’s at the Opera House
Starters
Sweet Potato Gnocchi: Catalan Spinach, Blue Cheese, Pickled Fennel, Cranberry Beurre Rouge
Kabocha Squash Soup: Sherry Apple Relish, Speck Ham Croutons, Pepitas, Horseradish
Hearts of Romaine Salad: Roasted Beets, Pistachios, Goat Cheese, Grapefruit, Green Goddess Dressing
Entrees
Colorado Striped Bass: Haricot Vert, Spanish Chorizo, Cider Braised Beans, Pepperonata, Basil Salsa Verde
Roast Scottish Salmon: Brussel Sprouts, Mustard Seeds, Baby Carrots, Cornbread Pudding, Walnut Sage Pesto
New York Beef Strip & Stout Braised Short Ribs: Butternut Squash Potato Puree, Broccolini, Tobacco Onion Rings, Chestnut Jus
Confit Muscovy Duck Leg & Smoked Duck Bacon: Braised Endive, Sweet Potato Risotto, Apple Salad, Port Reduction
The Fort
Starters
Fort Salad and freshly baked breads
Main Course
All Entrée Choices are served with President Jefferson’s Mac n’ Cheese with Green Chile added and Chef’s Fresh Vegetable.
6 oz. Buffalo Filet, served “Incorrect” or “Gonzales” Style
5 oz. Buffalo Sirloin and Teriyaki marinated Quail
13 oz. Bone in Pork chop, served “Incorrect” or “Gonzales” Style
Vegetarian option: Tlaxcalan’s Tamal Nuevo: Yellow corn Masa studded with Oyster and Shitake mushrooms, layered with Anasazi bean puree and sautéed zucchini. Drizzled with Dixon red chile sauce and Avocado crema.
Dessert
The Fort’s Negrita, dark chocolate and rum in a chocolate tulip cup.
Elway’s Cherry Creek
1st Course: Choose one
Charred Red Pepper Soup
*basil pesto crostini
House Salad
*Butter and romaine lettuces, cherry tomatoes, shaved radishes, lemon croutons, parmesan vinaigrette
Small Caesar Salad
*hearts of Romaine
2nd Course: Choose one
USDA Prime Sirloin 10oz
Farm Raised Salmon
Prime Rib 10oz
Roasted 1/2 Chicken
Sides: Choose One
Yukon Gold Mashed Potatoes
Creamed Corn
Sautéed Broccoli
Desserts: One per guest
Mini Classic Ding Dong with Crème Anglaise
Osteria Marco
Primi
Calamari, Chef’s Assortment of Antipasti or PEI Mussels
Secondi
Eggplant Parmesan, Whole Roasted Pig or Lamb Meatballs
Dolci
Flourless Chocolate Torte or Butterscotch Bread Pudding
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