For more information about Dos Casas,
please contact Lexie Hennen at lhennen@brentsplace.org or 720-343-2817

2018 Menu

Amuse:

Sheila Lucero - Jax Fish House

golden tilefish crudo: radish, pickled shallot, finger lime, aji amarillo crema

First Course:

Paul C Reilly - Beast and Bottle // Pete Marczyk - Marczyk's Fine Foods

Ceviche Mixto: roasted carrot piping and watercress

Second Course:

Alex Seidel - Mercantile + Fruition // Brandon Biederman - Denver Zoo (formerly Vesta/Steuben's/Ace)

Goat Birria: Onion, Lime, Cilantro & House-Made Tortilla

Third Course:

Goose Sorensen - Solera // Tyler Wiard - Guard and Grace

Rocky Mountain Smoked Trout Salad: Red Chile Deviled Egg, Green Beans, Rajas, Crispy Shoestring Potatoes, Salsa Verde

Fourth Course:

Troy Guard - TAG // Jamey Fader - Lola

Oak Grilled Swordfish: braised beef cheek frito pie, green chile relish, peas and carrots

Fifth Course:

Lisa Bailey and Keegan Gerhard - D Bar Desserts

"Mango Fandango": mango, manjari, espices

*Accommodations cannot be made for dietary restrictions at this time.