Chef's Table

Have a 4 to 6 course meal in our kitchen. Allow Chef Heller to pair wines with each course and wow you with his culinary expertise. Great for Birthdays, graduations or a special date night with friends. Must be 6 people. Please email Chef Heller with any dietary restrictions as we are happy to accommodate.

***The Chef's table in Windsor is available for coursed meals only. Menu starts at $100 per person plus tax and gratuity.

A Custom Made Dinner Experience at a Table in our Kitchen by Chef Troy Heller. Chef table menus can be custom made for you and your guests. Both our Fort Collins and Windsor locations have Chef's Tables (please be sure to specify location when you inquire).

Chef's tables start at $100 per person and does not include gratuity

Here are some menus we have designed for guests:

Menu Example 1

Antipasti

Crispy Calamari served over lemon caper beur’ blanc | Paired with a La Bella Prosecco

Contorni

Garlic roasted cauliflower, seasoned with smoked paprika, herb, and parmesan | Served over fresh basil pesto | Paired with a Kim Crawford Sauvignon Blanc

Secondi

Garganelli with Beef and Veal Bolognese | Paired with a Chianti Rufina-Fattoria Grignano

Primi

Beef Filet Mignon rubbed with dried porcini mushrooms, served with potato gnocchi, gorgonzola cream, spinach, and red wine demi-glace reduction | Paired with a IL Ducale Ruffino “Super Tuscan”

Dolce

Your choice of Crème Brulee, Tiramisu, Flourless Chocolate cake or Lemon cake | Paired with a Lemon Cello, Cappuccino, or Espresso

Menu Example 2

Antipasti

Dungeness crab cakes with preserved lemon, fennel slaw, and aioli | Paired with a Veuve Cliequot Champagne

Ensalate

Arugula, Radicchio, Piave, and Prosciutto finished with lemon and pure Italian virgin olive oil | Paired with a Fallegro Gagliado

Secondi

Raviolo with fresh ricotta and egg yolk, seared with brown butter and sage | Paired with a Trebbiano D’Abruzzo

Primi

Bistecca Alla Fiorentina | A 2lb black Angus porterhouse, cooked to 135 degrees served with garlic butter, sea salt, and aged balsamic vinegar | Paired with a Brunello Di Montaicino

Dolce

Dessert from or menu | Paired with a Lemon Cello, Cappuccino, or espresso

Menu Example 3

Pizza

Fig, prosciutto, gorgonzola, and arugula pizza | Paired with a Maison Provence Rose

Antipasti

Lightly fried calamari with lemon caper buer blanc | Paired with a La Bella Prosecco

Ensalate

Buratina with avocado, tomato, pickled red onion, castleveltrano olives, red pepper, basil pesto, arugula and red wine vinegar | Paired with a Kim Crawford Sauvignon Blanc

Primi

Garganelli pasta with lamb ragù, roasted tomato, garlic, mushrooms, red wine demi-glace reduction and feta cheese | Paired with a The Prisoner Red

Menu Example 4

Antipasti

Duo of Gulf Oysters, fresh oysters with diced pear champagne mignonette, and fried oysters with garlic aioli and harissa | Paired with a Veuve Cloquot Champagne

Contorni

Oven roasted cauliflower with smoked paprika, pecorino cheese and salsa verde | Paired with a Simi Sauvignon Blanc

Antipasti

Duck confit served over creamy polenta with mushrooms, roasted garlic, and a red wine demi-glace reduction | Paired with a Lamadrid Malbec

Antipasti

Twin beef fillets wrapped in prosciutto, pan seared and served with potato gnocchi, gorgonzola cream, spinach, roasted garlic, and a red wine demi-glace reduction | Paired with a The Prisoner Red