Pan-roasted venison, cooked medium rare, fanned out atop mixed grain risotto (Carnaroli rice, pearled barlety, steel cut oats and sunflower seeds) with caramelized quince, fennel, toasted oat-juniper brown butter and red wine reduction. I believe that reduction was the only component that appeared in more than one fish. Remarkable. Wine: 2006 Finca Allende, a Temprranillo from Riojo, the restaurant’s namesake.
Claire Walter's Colorado-oriented but not Colorado-exclusive blog about restaurants, food and wine events, recipes and related news.