Our Menus & Wines
Highland's Garden Café serves dinner Tuesday through Saturday. Private Dining is available 7 days a week for Brunch, Lunch or Dinner. 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.



Click here to view our Holiday 2008 menus!

Dinner
Appetizers

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

With tomato, fresh basil and garlic

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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

With mushrooms

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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

With radishes, Carrots, tomato and lemon-garlic-asiago vinaigrette

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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

With vegetables, goat cheese, lemon and olive oil

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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

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Brunch and Lunch options are available through our Private Dining program for groups of 8 or more.

Menu items are seasonal and subject to change. Please contact the Events Manager at 303.455.1399 or privatedining@highlandsgardencafe.com for additional information.

Brunch / Lunch - Private Dining Events Only
Small Plates to Start Your Day

Laura's Mini Cinnamon Rolls

--

With cream cheese frosting

Mini Muffins, Sticky Buns and Pumpkin Bread Squares

--

Baked fresh daily

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

--

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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

--

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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

--

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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

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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

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Soups

Gazpacho

--

Vichyssoise

--

With smoked salmon and watercress

Champagne Peach

--

With berries

Ginger Carrot

--

Chicken Pistau

--

Red Wine Beef

--

With mushrooms

- to the top -

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

- to the top -

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)

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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

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Planning a holiday party? The chef will be creating our 2008 holiday menu in the fall, but you can click here to view a printable version of the 2007 menu. Please contact the Events Manager at (303) 455-1399 if you'd like to schedule your holiday party at the Cafe.

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.

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