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APPETIZERS
 Chesapeake Bay Crab Cakes
The “Maryland” style crab cakes,
remoulade sacue, carrot and cabbage slaw • 10
Smoked Trout
House smoked Red Trout, diced red onion, capers,
bagel chips and raspberry horseradish sauce • 9
Blue Corn Calamari
Tasty rings of squid dredged in seasoned blue cornmeal
and flash fried. Served with a lemon, tomato,
caper sauce • 11
Scallop Tostadas
Pan seared sea scallops, housemade guacamole,
wonton tostada shells, ancho chile sauce
and carrot and cabbage slaw • 11
Spinach Stuffed Mushrooms
Fresh mushrooms caps stuffed with spinach, pine nuts and
an herb cream cheese, baked and topped with
a roasted garlic parmesan cheese • 9
Baked Brie
Brie cheese wrapped in a puff pastry and baked to a golden brown,
topped with almonds and served with
lingonberries and fresh fruit • 13
Mussels
Prince Edward Island Mussels steamed with garlic and white wine
and served with grilled French bread • 11
SOUP AND SALADS
Chef’s Soup of the Day
Cup • 4  Bowl • 6
Five Onion
Topped with melted cheese • Bowl 6
Caesar Salad
as a side salad • 4
House salad
of lettuce, tomatoes,
cucumbers, carrots and onions 6
BLUE SPRUCE CLASSICS
All served with fresh baked bread,
vegetable of the day and choice of starches
Filets
Tender aged filet of tenderloin cooked to your specifications
5 oz • 19 7 oz • 24 9 oz • 29
Have it Bacon Wrapped • 1,
or Have it Topped with Crab meat and Béarnaise • 5
All served with fresh baked bread, vegetable of the day and choice of starches
Surf and Turf
5 Ounce Filet served with a 5 ounce Lobster Tail • 30
Mt. Royal New York Steak
Prime aged beef prepared to your liking, topped with a bleu cheese,
roated garlic and cracked black peppercorn mixture.
Served with a green peppercorn congnac demi-glace • 29
Steak Diane
Two medaliions of tenderloin sautéed with
Dijon mustard, mushrooms and scallions in a
light cream sauce
• 29
Grilled new york
12 oz. New York Stip Steak grilled to your liking • 26
Prime Rib
Slow roated, aged prime rib of beef served with
horseradish sauce and au jus.
Queen Cut - (approx. • 10 oz.)
• 23
King Cut - (approx. • 16 oz.) • 27
SERVED WHILE IT LASTS
Center cut pork chop
Bone in center cut pork chop served with roasted apples
and mustard rosemary cream sauce
• 22
Colorado Goat Cheese Chicken
Marinated and grilled chicken breast with
Colorado Goat Cheese, sun dried tomatoes
and basil Beurre Blanc • 19
Polenta, Ratatouille Tower
(Vegetarian)
Polenta cakes, layered with fresh eggplant and
squash ratatouille, served with a creamy red sauce
and parmesan crisp • 19
Add a Flavor of the Sea
½ Pound of Crab Legs • 10 5 ounce Lobster Tail • 12
3 Pan seared Scallops with Lemon Juice • 9
FISH AND SEAFOOD
All except pasta dishes served with fresh baked bread,
vegetable of the day and choice of starches
Grilled red trout
Fresh fillet of red trout grilled and served
with a lemon butter sauce• 19
Trout Almondine
An almond crusted red trout filet topped
with a Frangelico Beurre Blanc Sauce • 21
Rocky Mountain Trout
Boneless red trout pressed in craked peppercorns
and sautéed, served with
melted saga bleu cheese and dill lemon beurre blanc • 22
Baked jumbo sea scallops
Baked scallops topped with a roated garlic,
parmesan cheese, breadcrumb mixture.
Topped with a lemon beurre blanc sauce
• 23
Lobster Pasta
Lobster meat tossed with diced peppers, roasted corn and
trotolle pasta in a light sherry cream sauce • 25
Salmon Oscar
Pan seared fillet of Atlantic salmon, crabmeat,
asparagus and Béarnaise sauce• 26
Sesame Seared Tuna
Seared fresh Tuna served with crispy Basmati Rice cake,
cucumber
and carrot salad with reduced
Ginger Wasabi Soy dipping sauce • 29
CHEF SPECIALITIES
All except pasta dishes served with fresh baked bread,
vegetable of the day and choice of starches
COLORADO LAMB CHOPS
Three pesto encrusted lamb chops, roasted and
served with cognac green peppercorn sauce • 33
CHAMPAGNE CHICKEN
Seared chicken breast prepared with a tarragon
and champagne cream sauce,
fire roasted red bell peppers, fresh wild mushrooms
over angel hair pasta • 29
ROASTED DUCK
Half of a Duck slowly roasted and served
with an Orange Chipotle Glaze • 34
ULTIMATE SEAFOOD PASTA
Grilled scallops, grilled shrimp, fresh mussels
and clams tossed in a lobster and clam alfredo
served with fresh spinach and angel hair pasta • 34
NEW ZEALAND RED DEER
Pasture raised New Zealand Red Deer (very much like a mild Elk)
prepared and served with a blue berry port demi glace • 42
ONE POUND STEAKS
Choice of three different aged steaks all grilled to your specification
10 oz. T-Bone • 40
16 oz. Bone In New York Steak • 42
16 oz. Bone in Cowboy Cut Rib Eye • 44
KOBE BEEF FILET
High grade certified Kobe beef filet, cooked to order,
served with chef potatoes and grilled vegetables.
5 oz.
• 507 oz. • 609 oz. • 70
ultimate dinner for 2
Shared appetizer, two 5 oz. Kobe filets cooked to order and
two 5 oz. Canadian cold water lobster tails.
Served with chef potatoes and grilled vegetables.
Dessert for two and a $20 wine voucher • 150
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