Our Menus & Wines

Highland's Garden Café serves dinner Monday through Sunday and brunch for Private Dining and Special
Events. Reservations are highly encouraged. Menu options are periodically updated to reflect the seasonality
of available products. Please note that these are only sample menus. Our actual menu and wine list changes
frequently so please call us at 303.458.5920 if you would like more details.

Dinner

Appeti zers
Norma's Crab Cakes
$12.50
With roasted pepper aioli
Goat Cheese Quesadilla
$12.50
With lobster mango salsa
Petite Omelet
$8.50
With sour cream, smoked salmon
Escargot Baked in Butter
$12.00
With garlic and parsely
Mussels in Light Fumet
$12.00

Soups
Gazpacho
$7.25
Vichyssoise
$7.25
With smoked salmon and watercress
Champagne Peach
$7.25
With berries
Ginger Carrot
$7.25
Chicken Pistau
$7.25
Red Wine Beef
$7.25

Salads
Hearts of Palm with Avocado and Rock Shrimp
$12.50
Marinated in lime, coriander and ginger
Pear, Sherried Walnuts and Saga Bleu Cheese
$12.50
On mixed greens with sherry vinaigrette
Greek Salad with Mixed Greens
$8.50
With feta cheese, kalamata olives, cucumber and tomato with red wine vinaigrette
Arugula with Prosciutto
$12.50
And asiago, fresh lemon and olive oil
Mixed Greens
 $7.25
With avocado, mushrooms and onion with creamy bleu cheese dressing
Jicama, Pink Grapefruit and Avocado
$7.50
With cumin honey dressing
Warm Spinach Salad with Ricotta Salata
$10.00
And dates, pine nuts, roasted red peppers and croutons with balsamic vinaigrette
Watercress with Pistachios and Pink Grapefruit
$8.50
With citrus dressing
Simple Mixed Green Salad
$6.50

Entrées
Fettuccini with Scallops
$28.00
With ham and spring peas in light saffron cream
Whole Roasted Rainbow Trout
$25.00
With lemon, sage and butter
Pan Seared Salmon
$25.00
With bourbon honey glaze and fresh berries
Pan Seared Tilapia
$28.00
With smoked bay scallops and lemon caper butter sauce
Halibut in a Light Broth
$30.00
With spring vegetables and basil pesto
Sea Bass on Sauté of Shrimp
$32.50
With peppers, andouille, okra and corn
Grouper with Wasabi Cream
$32.00
With spicy sambal vinaigrette
Soy Glazed Tuna
$32.00
With spicy Asian dipping sauce and stir fried vegetables
Grilled Beef Tenderloin with Stilton Blue Cheese
$38.00
And cippolini onions caramelized with bacon on greens with bordelaise
Lamb Loin Chops
$42.00
On dandelion greens with olive and roasted garlic balsamic dressing
Braised Lamb Shank
$28.00
With white beans, greens and tapenade
Grilled Quail with Spring Cherries
$28.00
With goat cheese and lavender honey
Oven Roasted Chicken Breast
$22.00
With baked apricots and brie
Sautéed Chicken Breast Stuffed with Fontina Cheese
$24.00
Served on grilled country bread with arugula and truffle oil
Pasta with Chicken
$20.00
With gorgonzola cream, sundried tomatoes and basil
Spring Grilled Vegetables on Brochette
$18.00
With hummus and minted cous cous salad
Whole Wheat Pasta Primavera
$18.00
 Desserts
Bread Pudding
--
With caramel sauce
Brownie
--
With ice cream and caramel sauce
Laura's Old Fashioned Chocolate Cake
--
With crème anglaise
Strawberry Rhubarb Crisp
--
Orange Crepes
--
With Mascarpone and lavender honey
Lemon Pound Cake
--
Topped with port and braised cherries served on a warm chocolate sauce
Chocolate Pot de Crème
--
With whipped cream and fresh fruit
Cheesecake
--
With fresh fruit
Chocolate Charlotte
--
With crème anglaise
Coconut Cream Tart
--
Carrot Cake
--
Vanilla Ice Cream
--
With caramel sauce
Raspberry Sorbet
--
With fresh fruit
Plain Low-Fat Yogurt
--
With fresh fruit

Yogurt and Fresh Fruit

--
With granola cookie
Peach Crepe
--
With sour cream and brown sugar
Mini Croissant with Lemon Cream
--
And strawberries
Mini Croissant with Baked Brie
--
And almonds and caramelized pears
Fresh Seasonal Fruit
--

Eggs Benedict
Served on english muffin with hollandaise, new potatoes and seasonal fruit garnish
Traditional
--
With Canadian bacon
 Grilled Tomato, Wilted Spinach and Ham
--
Crab and Avocado
--
Lobster and Asparagus
--

Omelettes
Served with toast, new potatoes and seasonal fruit garnish
Asparagus, Mushroom and Fontina
--
Smoked Salmon, Cream Cheese and Chives
--
Tomato, Corn Goat Cheese and Basil
--
Prosciutto, Arugula and Truffle Oil
--
Avocado, Bacon and Cheddar
--
Sausage, Mushroom and Brie
--

On The Sweet Side

Peach Crepes
--
With sour cream and brown sugar
Lemon Blueberry Pancakes
--
French Toasted Ciabatta
--
With maple glazed pears
Croissant with Lemon Cream
--
And strawberries
Croissant with Baked Brie
--
With almonds and pears

Eggs Etc...
Mediterranean Eggs with Goat Cheese
--
And sautéed sweet peppers, onions, potatoes and mushrooms
Two Eggs Served Open Faced
--
With grilled fontina cheese, bacon and seasonal fruit garnish
New Mexican Bread Pudding with Posole and Roasted Chiles
--
With two eggs, red and green chili and potatoes
Smoked Trout and Fresh Herbs
--
Sautéed with scrambled eggs and served with housemade biscuit and potatoes
Rainbow Trout Stuffed with Bacon
--
Served with two eggs, toast and potatoes
Petite Fillet with Lobster Tarragon Butter
--
Served with two eggs and horseradish potato sautée

Soups
Gazpacho
--
Vichyssoise
 --
With smoked salmon and watercress
Champagne Peach
--
With berries
Ginger Carrot
--
Chicken Pistau
--
Red Wine Beef
--

Salads
Hearts of Palm with Avocado and Rock Shrimp
--
Marinated in lime, coriander and ginger
Pear, Sherried Walnuts and Saga Bleu Cheese
--
On mixed greens with sherry vinaigrette
Greek Salad with Mixed Greens
--
With feta cheese, kalamata olives, cucumber and tomato with red wine vinaigrette
Arugula with Prosciutto
--
And asiago, fresh lemon and olive oil
Mixed Greens
--
With avocado, mushrooms and onion with creamy bleu cheese dressing
Jicama, Pink Grapefruit and Avocado
--
With cumin honey dressing
Warm Spinach Salad with Ricotta Salata
--
And dates, pine nuts, roasted red peppers and croutons with balsamic vinaigrette
Watercress with Pistachios and Pink Grapefruit
--
With citrus dressing
Simple Mixed Green Salad
--
With radishes, Carrots, tomato and lemon-garlic-asiago vinaigrette

Entrée Salads
Chicken, Papaya and Avocado on Greens
--
With papaya lime honey buttermilk dressing
Pan Seared Salmon on Caesar Salad
--
With romaine, croutons and roasted garlic anchovy dressing
Roasted Rainbow Trout on Warm Spinach Salad
--
With ricotta salata, dates, pine nuts, roasted red peppers and croutons served with balsamic vinaigrette
Grilled Beef Tenderloin on Mixed Greens
--
With avocado, mushrooms and red onion, slice of Stilton blue cheddar and sour cream horseradish dressing
Mediterranean Salad
--
With olive oil poached tuna on salad of marinated baby artichokes, haricot verts and spring garlic with lemon caper
vinaigrette. Served with bruschetta topped with hand chopped tapenade (also available without tuna)

Entrées
Fettuccini with Scallops
--
With ham and spring peas in light saffron cream
 Whole Roasted Rainbow Trout
--
With lemon, sage and butter
Pan Seared Salmon
--
With bourbon honey glaze and fresh berries
Pan Seared Tilapia
--
With smoked bay scallops and lemon caper butter sauce
Halibut in a Light Broth
--
With spring vegetables and basil pesto
Grouper with Wasabi Cream
--
With spicy sambal vinaigrette
Soy Glazed Tuna
--
With spicy Asian dipping sauce and stir fried vegetables
Petite Beef Tenderloin
--
With pancetta crisps and chianti bordelaise
Grilled Pork Chop
--
With chipotle barbeque, quacamole and pico de gallo
Grilled Quail with Spring Cherries
--
With goat cheese and lavender honey
Oven Roasted Chicken Breast
--
With baked apricots and brie
Sautéed Chicken Breast Stuffed with Fontina Cheese
--
Served on grilled country bread with arugula and truffle oil
Pasta with Chicken
--
With gorgonzola cream, sundried tomatoes and basil
Spring Grilled Vegetables on Brochette
--
With hummus and minted cous cous salad
Whole Wheat Pasta Primavera
--
With vegetables, goat cheese, lemon and olive oil

Wines

One of the long standing principles of the Café is to offer to each guest a great value for their dollar. Nowhere
is this more evident than in our wine program. We are fortunate to be working with Greg O'Brien whose
impeccable palate and tenacious shopping has allowed Highlands Garden Café to develop an exceptional
wine list with great wines at enviable prices. Greg's secret is that he scours the distributors close out lists
until he finds the most beguiling young wines as well some venerable classics.

Please click here to view a recent copy of the Café wine list. Due to the variety of wines on our list we cannot
guarantee that every wine will be available when you visit the Café, but we can promise that there will be a
great many wines to choose from. Please call the Café at (303) 458-5920 if you have a question regarding a
specific wine or its availability.