While standouts from the main courses include: Heraime, halibut, taboon baked in a ragout of roasted pepper, tomato, cilantro, Moroccan spices, Italian cous cous, green gabanzo, hot paprika oil; Terra Cotta Lamb Kebobs, Mediterranean pot pie, Colorado ground lamb, charred onion, plum tomatoes, pine nuts, flatbread dome; Branzino, Mediterranean branzino, served whole or fileted, Taboon baked, served with lemon soaked Greek potatoes, broccolini, caper salsa verde; Short Ribs, braised beef, ras el hanout
, hummus, red pearl onions, mushrooms, pita; and Hanger Steak, Colorado Brandt beef, garlic, marjoram, and pistachio oil marinade, shishiti peppers, bone marrow, Idaho potatoes with scallion, tahini, smoked duck crumbles, smoked sea salt.
Chicken and pomegranate bulgur pilaf Serves 4 Ingredients A little oil 8 chicken thigh fillets, skin and bones removed, each cut into 2-3 pieces 2 tbsp ras el hanout
or Moroccan tagine spice mix 500ml hot chicken stock 350g bulgur wheat A bunch of mint, chopped, plus a few leaves to serve 200g pomegranate seeds Method 1 Heat a little oil in a large casserole dish (with a tight-fitting lid).
The Siegel ($11) includes Hakushu Japanese whiskey, yuzu juice, Angostura bitters and a house-made liqueur with Rangpur lime skins, Kaffir lime leaves, shiso and Ras el Hanout
(a Moroccan spice blend).