Both days' breakfasts fueled us for the miles ahead but by evening we were more than ready to dig into dinner. The menu is modest but changes slightly from day to day. We started with goat cheese and red pepper bruscetta and bacon-wrapped artichoke hearts. Granted we were hungry enough to eat the chair cushions, but these were nice beginnings. We had the artichoke hearts again on our second night along with a buffalo green chili that could have warmed the dead.
Every attempt is made to feature local produce, meat and fish.
Both came with tender, thin asparagus and rice or potatoes. One begins to understand a certain connectedness, and to appreciate the efforts made by some of Colorado Springs' finest chefs to emphasize Colorado-grown ingredients. Both entrees were terrific. The tilapia was sweet, lightly breaded and nicely finished with a cilantro salsa. The second night we both behaved like carnivores and ordered the bison ribeye and the Angus sirloin.