Here is a look at some of our starters on the new menu dropping one week from today. Watermelon salad, Pterodactyl Wings, Jalapeno-bacon and cheddar potato poppers, Manitou shrimp spring rolls, front range oysters, herb fried raviolis, fig bread with melon salad, aged cheddar and chorizo tamale, chicken and manchego taquitos, Appetizer sampler platter, and our beef skewers. As part of our preparation for the new menu, we did a small showing of some new menu items with our leadership team. Judging by the empty plates, I think it went over fairly well. I am truly excited about our upcoming menu for many reasons. First and foremost, we are developing direction for the Ala Carte that I feel lacked in the past. The Colorado fusion concept has been a collaboration between myself and the resorts Executive Chef and Executive Sous Chef. Together we are bringing life to this restaurant. With spring and summer creeping up on us, the menu we will be rolling out is bright colors, local product, and unique combinations that really showcase what we can do.