Dinner

Hors D’Oeuvres

Grilled Oysters Bourguignonne, Garlic-Herb Butter, Baguette – 20.

Mushroom Mille-Feuille, Herb Emulsion, Pear Chutney, Piquillo Gastrique  – 21.

Cauliflower Crème Brûlée, Golden Raisins, Pine Nuts, Crunchy Capers  – 19.

Seafood Croquettes, Milled Potatoes, Cornichon Remoulade – 15.

Foie Gras & Chicken Liver Mousse, Compressed Apples, Pink Peppercorn  – 23.

Wagyu Beef Tartare, Smoked Eggs, Gaufrette Potatoes, Caviar*  – 25.

French Onion Soup, Cave-Aged Cheese, Croutons  – 14.

Cream of Mushroom Soup, Truffle Oil, Fleurons  – 13.

Mixed Local Greens, Fennel, D’Anjou Pears, Dijon Vinaigrette  – 11.

Roasted Beet Salad, Feta, Pomegranate, Pistachio Dressing  – 16.

Cheese Cart du Jour, Fruit Preserve, Candied Walnuts, Toasted Bread – 18 / 28 / 38

Entrees

LeRoux Burger, Watercress, Tomato Jam, Pommes Frites  – 16.

House-Made Pappardelle Pasta, Tomato Ragù, Basil Chips – 16.

Steamed PEI Mussels, Pommes Frites, White Wine Cream  – 18.

Octopus à la Plancha, Cured Pork Sofrito, Chickpea Panisse, Garlic Aioli  – 29.

Seared Snapper, Truffled Cannellini Beans, Watermelon Radish, Red Wine Sauce  – 33.

Diver Scallops, Champagne Beurre Blanc, Lobster Froth, Trumpet Royale  – 39.

Crispy Half Chicken Roulade, Spaetzle, Watercress, Mustard Jus  – 36.

Wagyu Flatiron Steak Frites, Peppercorn Demi, Banyuls Aioli  – 38.

Onion-Crusted Short Rib, Pommes Gruyère, Thyme Crunch, Pickled Pearls  – 39.

Les Garnitures

Pommes Frites – 5.

Gruyère Whipped Potatoes – 6.

Sautéed Spinach – 6.

Sautéed Mushrooms – 7.

Macaroni Au Gratin, Double Smoked Ham – 11.


Executive Chef/Owner – Lon Symensma
Chef de Cuisine – Tony Cicak

* These items may be served raw or undercooked; Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A 20% gratuity will be added to parties of 7 or more.
A 3% Denver Minimum Wage (DMW) Fee will be added to all checks.