Spago menu - Avon CO 81620 - (970) 343-1555

Buffet Menu
- House-Made Granola $27
  
  Served with assorted breakfast cereals.
- Mccann's Steel Cut Oatmeal $27
- Fresh Baked Muffins & Pastries $27
- English Muffins $27
- Bagels
- Fresh Fruit $27
- Eagle Valley Smoked Salmon $27
  
  Served with traditional sides.
- Tuscan Fried Potatoes $27
- Kurobuta Ham Steak $27
  
  Served with nueske's bacon.
- House-Made Maple Sage Sausage $27
- Organic Eggs $27
  
  Served with any style.
- Made To Order Omelets $27

Ala Carte
- Mc Cann's Steel Cut Oatmeal
- Toasted Walnuts
  
  Served with brown sugar, rum soaked raisins.
- Old Style Buttermilk Pancakes
- Vermont Maple Butter
- Traditional Eggs Benedictt
  
  Served with walnuts, brown sugar, rum soaked raisins.
- Vermont Maple Butter
- Two Poached Eggs
  
  Served with kurobuta ham, hollandaise.

Steak & Eggs
- Grilled Prime Rib Eye
  
  Served with two eggs, red-eye gravy.
- Huevos Rancheros
  
  Served with fried eggs, salsa guajillo, cotija cheese, crispy tostada.

Large Salads
- Chinese Chicken Salad
  
  Served with candied cashews and sesame-mustard dressing.
- Classic Caesar Salad
  
  Served with pan-roasted chicken breast, pan-seared shrimp.
- Roasted Tomato Peperonata
  
  Served with bruschetta and white anchovies
- Prime Rib Eye Steak Salad
  
  Served with sweet onions, candied walnuts, marinated cherry tomatoes, endive and maytag blue cheese.

First Course
- Heirloom Tomato Gazpacho
  
  Served with maine lobster, avocado, sweet corn, cilantro oil.
- Spicy Big Eye Tuna Tartare
  
  Served with avocado, micro cress and wonton chips.

Main Course
- Hand-Made Cheese Ravioli
  
  Served with tomatoes, basil, garlic, ligurian olive oil.
- Spicy Beef Goulash
  
  Served with sauteed spatzle, parsley, marjoram and paprika.
- Maine Lobster Club Sandwich`
  
  Served with grilled whole grain bread, herbed aioli, arugula, tomato and apple wood smoked bacon.
- Steamed Wild King Salmon`
  
  Served with garlic, chili oil, ginger, baby bok choy, snap peas and jasmine rice.
- Prime Sirloin Hamburger
  
  Served with smoked onion marmalade, garlic aioli and vermont farmhouse cheddar.

Pizzas
- Wild Oregon Mushrooms
  
  Topped with roasted cippolini onions, garlic spinach, parsley and fiore di sardo.
- House Made Sweet Italian Sausage`
  
  Topped with fresh tomato sauce, roasted eggplant, mushrooms, leeks and goat ricotta.
- Spicy Garlic-Cilantro Chicken Breast
  
  Topped with sweet peppers, roasted tomatoes, jalapenos, cilantro, shaved red onions.

First Course
- Autumn Asparagus Soup
  
  Served with sweet shrimp, fresno chili, squash blossom, ligurian olive oil.
- Spicy Tuna Tartare In Sesame-Miso Tuile Cones
  
  Served with in sesame-miso tuile cones.
- Maine Lobster & Blue Crab Louis
  
  Served with spicy cocktail glaze, herb salad, horseradish panna cotta.
- Japanese Hamachi And Hawaiian Tuna Sashimi
  
  Served with sticky rice, avocado, wasabi, soy-yuzu sauce.
- Roasted Beet Layer Cake
  
  Served with herb goat cheese, toasted hazelnuts, shallot-citrus vinaigrette.
- Fall Vegetable Salad 21
  
  Served with fuji apple, shaved fennel, endive, pine nuts.
- Local Wild Mushroom Pizza
  
  Served with morels, chanterelles, lobster mushrooms, burrata, thyme
- Hand Made Gnocchi & Kobe Bolognese
  
  Served with organic ricotta, house grown oregano, provencal olive oil.
- Sweet Pea And Maine Lobster Risotto 33
  
  Served with luigi guffanti burro, confit tomato, boni parmesan.

Main Course
- Steamed Pacific Halibut Hong Kong Style
  
  Served with bok choy, garlic, ginger, chili oil, lemongrass, jasmine rice.
- Pan Roasted Red Snapper Aqua Pazza
  
  Served with garlic spinach, saffron, blue crab, guanciale, mussels, maine lobster.
- Seared Maine Diver Sea Scallops
  
  Served with orange-sunchoke puree, romanesco, local currants, almonds, capers.
- Line Caught Wild King Salmon
  
  Served with curried corn, bengali chutney, cucumber raita, young shiso.
- Pan-Roasted Organic Chicken
  
  Served with wild chanterelle mushrooms, sonoma goat cheese, marsala,.
- Grilled Prime "Bone-In" New York Steaka
  
  Served with horseradish potatoes, broccolini, pine nuts, fiore de sardo, grain mustard.
- Slow Cooked Kurobuta Pork Ossobuco
  
  Served with polenta reggiano, zucchini ribbons, natural jus, preserved lemon.
- Caramelized Veal Chop Lyonnaise
  
  Served with leek puree, fingerlings, caramelized pearl onions, confit bacon, gremolata.
- Chinois Style Colorado Lamb Chops
  
  Served with hunan eggplant, snow peas, cilantro-mint vinaigrette.
- Grilled Prime Cote Du Boeuf 30 oz
  
  Served with braised swiss chard, sweet cippolinis, armagnac-green peppercorn sauce, pommes ligot.

Dessert Menu
- Sticky Toffee Pudding
  
  Medjool date cake topped with warm butterscotch caramel with tangerine glace.
- 12 Layers Of Chocolate
- Flourless Chocolate Cake Layered
  
  Served with mocha praline cream and chocolate sorbet.
- Toasted Almond Crumble
- Anjou Pear, Huckleberry, a La Mode
  
  Served with with 50 bean vanilla ice cream.
- Banana Creme Pie
  
  Served with puff pastry, creme brulee, orange marinated.
- Baby Bananas, Creme Pie
- Kaiserschmarren
- Creme Fralche Souffle Pancake
  
  Served with sauteed seascape strawberries.
- Cookies aad Confections
  
  Just baked cookies, candies and sweets.
- Selection of Artisan Cheese
  
  Chef's selection of domestic and imported cheeses with homemade marmalades.
- The Ultimate Sundae
  
  Served with vanilla ice cream, chocolate sauce, sprinkle, whipped cream.