Denver restaurant week starts this Friday, February 22. This is always a great opportunity to try out a restaurant you have been wanting to try. Here are my top 3 restaurants that I think have the best menu for the week:

FIRST COURSE

“PASTRAMI”
Veal brisket, braised cabbage, remoulade, cucumber

SECOND COURSE

TAGIATELLE
Lobster, fine herbs, garlic tomato, burre monteThird Course

THIRD COURSE

(choice of)

COD EN PAPILLOTE
Escargot butter, broccolini, cara cara orange, garlic chips potato

COQ AU VIN
Mary’s farm chicken, roasted mushroom, marble potato, red wine bacon vinaigrette

FOURTH COURSE

POACHED APPLE MOUSSE
Roasted cranberry apple compote, rosemary shortbread, apple rosemary bubbles

FIRST COURSE

(choice of)

FRIED CALAMARI
pepperoncini, scallion, garlic aioli, marinara

FILET MIGNON CARPACCIO
arugula, shaved grana padano, caperberries, garlic aioli

BRUSSELS SPROUTS
pancetta, grana padano, dijon mostarda

TUNA CRUDO
avocado, sicilian capers, chives, lemon, sea-salt, evoo

SECOND COURSE

(choice of salad)

WATERCRESS
endive, julienne pears, gorgonzola, roasted walnuts, champagne vinaigrette

STRAWBERRY
winter greens, candied walnuts, gorgonzola, red wine vinaigrette 

ROMAINE HEARTS
focaccia croutons, shaved parmesan, creamy caesar dressing

THIRD COURSE

(choice of)

MAINE LOBSTER RAVIOLI
lump crab meat, red pepper, brown butter cognac cream

PAPPARDELLE & JUMBO SHRIMP
asparagus, cherry tomatoes, lemon garlic butter

VEAL MARSALA
whipped potatoes, broccolini, mushrooms, demi-glaze

BRAISED BONELESS BEEF SHORT RIBS
creamy polenta, rainbow carrots, chianti au jus, parsley

ROASTED CHICKEN BREAST
coronoa beans, chorizo, natural au jus, shallots, basil

GRILLED SALMON
Mediterranean orzo, leeks, honey balsamic

FOURTH COURSE

(choice of)

CHOCOLATE FUDGE CAKE
smooth chocolate butter cream, strawberry coulis

PEACH BREAD PUDDING 
warm caramel sauce, fresh berries, whipped cream

TIRAMISU
espresso & rum soaked lady fingers, sweet mascarpone, shaved chocolate

VANILLA CRÈME BRULEE
rich custard, caramelized sugar, fresh berries

FIRST COURSE

LOBSTER RAVILOI
with Champagne Buerre Blanc

BUFFALO TARTARE
with Curry Oil

FOIE GRAS TERRINE
with Yuzu Marmelade

PETITE CHARCUTERIE
with Nicoise Olives

DRUNKEN MUSHROOMS
with Chèvre Goat Cheeses

SECOND COURSE

Tomato Lobster Soup
served with a Winter Salad

THIRD COURSE

(choice of)

TROPICAL DORADO or KING SALMON
with Mango Salsa

ROASTED POULET
with Shallots & Duxelles

24-HOUR BRAISED COLORADO LAMB SHANK

CANADIAN WAPITI
with Black Currant Demi

WILD MUSHROOM RAVIOLI

DIVER SCALLOP
with Goat Cheese Capellini & Shrimp 

FOURTH COURSE

(choice of)

CREME BRULEE

CRANBERRY CROISSANT PUDDING

AFFOGATO MOCHA

LEMON ZEST CHEESECAKE

OPERA CAKE

There you have it! Don’t forget to make reservations at the restaurant of your choice since this week books up pretty fast. I have already made reservations for Cucina Colore – YUM! Denver Restaurant Week goes until March 3rd, and you can find all the menus here.

Where do you plan on going for #denverrestaurantweek? Would love to know in the comments below.

Cheers!