Menus · Fall 2026

A living menu.

Menus shift with the season and the room. What follows is a snapshot — a few of the things we return to most. Every event is built from scratch with you.

Boards

All dips house-made · Fully customizable

Classic Charcuterie
Local and imported cheeses and cured meats, seasonal fruit and crudité, olives and pickles, house-made jam, artisanal crackers and crostini. Optional dip add-on.
Mezze Board
Hummus, dolmades, falafel, baba ganoush or whipped feta, marinated olives and artichokes, marinated feta and manchego — served with crudité and house pita.
Crudité
A seasonal assortment of fresh vegetables with tzatziki and hummus.
Fruit Board
Local and tropical fruits with honeycomb.
An autumn charcuterie board with warm baked cheese, cured meats and crostini
Autumn Charcuterie
A large charcuterie board with salami roses, cheeses, grapes and edible flowers
Scaled for eight to twelve
House-made, every one

Ten dips.

Available à la carte, or added to any board.

House-Made Dips

Available à la carte or as an add-on to any board

Whipped Feta
Creamy whipped feta finished with extra virgin olive oil, fresh herbs, and a touch of honey.
Síkil Pak
A rich and savory Yucatecan dip made with roasted pumpkin seeds, tomatoes, onions, garlic, and citrus.
Classic Hummus
Silky chickpea hummus blended with tahini, lemon, garlic, and extra virgin olive oil.
Seasonal Squash Hummus
Silky hummus blended with roasted seasonal squash, tahini, lemon, garlic, and warm spices.
Baba Ganoush
Smoky roasted eggplant blended with tahini, garlic, lemon, and extra virgin olive oil.
Roasted Red Pepper Feta
Roasted red peppers blended with feta, garlic, herbs, and a touch of chili for a smoky, savory finish.
Tzatziki
Cool and creamy Greek yogurt with cucumber, fresh herbs, garlic, and lemon.
Caramelized Onion Dip
Slow-caramelized onions folded into a rich, creamy base with fresh herbs and cracked black pepper.
Spinach Artichoke Dip
A warm, creamy blend of spinach, artichoke hearts, garlic, and cheeses, baked until golden.
Salsa Verde
A bright, zesty green salsa made with roasted tomatillos, fresh herbs, lime, and a touch of chili.
Crudité arranged around a bowl of whipped feta finished with olive oil
Whipped Feta with crudité
Focaccia decorated with tomatoes and herbs arranged as flowers
Garden focaccia for dipping
Two scored sourdough boules resting on parchment
Sourdough, baked the morning of

The Bar

Cocktails, zero-proof, and pours that fit the night

Signature Cocktails
Two signatures, designed for your event.
Zero-Proof
Always considered, never an afterthought.
Full Bar Service
Glassware, garnish, ice, and a steady hand behind it.
An old fashioned with an orange twist and brandied cherry
Perfect Old Fashioned
A deep red hibiscus cocktail with a dehydrated pineapple flower and black salt rim
Hibiscus Haze
An orange sloe gin spritz with a rosemary sprig
Sloe Spritz
A golden tiki cocktail over ice with mint and a citrus twist
Tiki Toki
Four martinis in different colours lined up on dark stone
Martini Flight

Tell us what you're hosting.

Every menu is built around the night you have in mind.

Start Your Inquiry
Take it with you

A sample Fall 2026 menu.

Every menu is built from scratch with you — this is a sample of the season, not a set list. Boards, all ten house-made dips, and the bar, as a PDF you can share with whoever else is helping plan.

One email, the sample menu, nothing else. No newsletter unless you ask for one.

Planning around a date already? Skip the PDF and tell us about the night — we'll build the menu around it.

Check your date

Denver · booking a limited number of events each month

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