Randolph’s Restaurant in the Warwick Hotel has recently launched a Colorado-themed menu. The new menu centers heavily on locally grown and raised Farm-to-Table entrees. Colorado is an amazing place to find farm-raised vegetables and meats.
Try the Rack of Colorado Lamb which is roasted with a garlic and parsley crust, served with white wine pan juice, and garnished with tomatoes Provencal and haricots verts. The lamb dish is nestled on the menu right next to the story of Randolph’s visit to a sheep farm on the Western Slope of Colorado. The story of Connie the sheep rancher confirms how in-touch Randolph’s is with their ingredients and purveyors. Good food requires good ingredients. Randolph’s prides itself on only finding the best!
Also from Colorado are the Colorado Buffalo Short Ribs. Fall-off-the-bone tender ribs are slow braised for 12 hours and served with seasonal vegetables, mashed potatoes, and rosemary.
Since Randolph’s has been in search of the perfect pork chop, the summer menu offers a 16oz. Braised Pork Shank. The meaty shank is served with roasted root vegetables in a light tomato garlic sauce.
If you’re looking for a steak, the menu offers Farm-to-Table Steak options. New York Loin Steak is available as either pepper crusted au poive or as a perfectly seasoned plain strip loin. The loin steak, a 12oz. Black Angus Ribeye or 8oz. Tenderloin can be ordered with your choice of sauces: Black Pepper Cognac, Wild Mushroom Ragout, Green Pepper Sauce, or Bordelaise. All steak selections are served with fries and seasonal vegetables.
In sticking with tradition, Randolph’s offers a number of pastas including Rabbit Ragout Fettuccini, Southern Spaghetti Carbonara, and the signature Pappardelle Mushroom and Beef Tops in a cream sauce. Colorado is highlighted in the pastas too. Colorado Spaghetti Bolognaise is pancetta, homemade Italian sausage, ground Colorado buffalo mixed with tomatoes and fresh herbs, and then is topped with aged Parmesan cheese. It’s a delicious locally inspired dish!
The Centennial State is again highlighted with the Colorado Striped Bass Provencal. Au court bouillon filet of local striped bass is pan seared to the perfect golden brown and then served in a light broth over a bed of spicy ratatouille.
After your trip through Colorado via the summer menu, be sure to save room for dessert! Chef Jesper is an awesome teacher in the kitchen. He gives the pastry chef free reign to create each day’s dessert menu using whatever the pastry chef can find for inspiration, or based upon the freshest ingredients in the kitchen. The hands-off instruction results in each day’s sweets being as fresh and creative as possible.
Randolph’s Restaurant is located at 1776 Grant Street. All menu items can be found online.