November 20, 2015

Thanksgiving 2015

Don’t worry about preparing this Thanksgiving meal, and let Chinook Tavern take care of you and the family!


Soups and Appetizers 

Fried Brie ~ Swedish lingonberries and fresh fruit ~ 12

Almond Crusted Shrimp Cakes ~ roasted sweet red bell pepper sauce and micro  greens ~ 13

*Baked Escargot ~ macadamia nut garlic butter &  grilled artisan flat bread ~ 14

Oven Roasted Butternut Squash  Soup  ~ creme fraiche drizzle cup 8  ~ bowl ~ 9

From the Field 

Florentine Salad ~ baby spinach, red onion, candied pecans, smoked portobello, soft chevre and dijon mustard vinaigrette ~ 11

Chinook Classic House Salad ~ field greens, petite tomatoes, English cucumber and balsamic vinaigrette ~ 9


*Chinook  Tavern All Natural Turkey  Traditional Turkey Dinner served with all the trimmings ~ 26
Kids under 12 ~ 12

*House Smoked Spice Rubbed Prime Rib  ~ garlic mashed potatoes, roasted fall succotash, au jus & horseradish sauce~ 38

*Classic Chinook Veal Jaeger Schnitzel ~ spaetzle, roasted fall succotash & wild mushroom cream sauce  ~ 30

*Classic Chinook Veal Wiener Schnitzel ~  bratkartoffel, roasted fall succotash & fresh lemon ~ 28

*Pork Saltimbocca ~ prosciutto, gruyere, rice pilaf, roasted fall succotash & white wine mushroom butter sauce ~ 28

*North Atlantic Salmon a la Plancha ~ fried smashed potatoes, asparagus & porcini leek cream sauce ~ 32

House Made Butternut Squash Ravioli ~ hazelnut brown butter sauce, balsamic drizzle & goat cheese crumble  ~ 21

Quinoa Roasted Vegetable Piperade ~ toasted almonds, sundried cranberries, mild mustard crème fraiche & goat cheese crumble ~ 20

Executive Chef ~ Markus P. Georg

*Colorado State Code requires us to inform you that raw,

or undercooked meats, seafood and eggs may increase

your risk of food borne illnesses

We I.D. under 35 —Thank you for understanding.

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Posted by at 8:22 am • Comments (0)
Category: Menu Spotlight

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