Chef: Thomas J Hobbs
Ghost Plate & Tap makes every effort to source locally and sustainably when possible.
Please alert your server to any food allergies you may have.
*The consumption of raw or undercooked meats may increase your risk to foodborne illness.

Dinner

Smalls 
Wynkoop Uber Lager & Smoked Mozzarella Soup
            pickled onion and serrano     4/6
Coconut & Sweet Corn Bisque
            bell pepper harissa     4/6
Duck Confit Flatbread
            roast red peppers, pesto, haystack goat cheese     8
Chicken Liver Pate
            dried cherry compote, camembert, sage butter crostini     9
Roast Blue Mussels
            lemon, garlic, olive oil, grilled sourdough     10
Schnorr Organic Farms Caprese
            heirloom tomatoes, buffalo mozzarella, basil, olive oil, black lava salt     11
Ghost Crab Cakes
            spring greens, lemon dressing      12
 
Raw
 Mixed Baby Lettuces
            fresh strawberries, goat cheese, black pepper, basil balsamic dressing     7 
 Baby Iceberg Lettuce
           charred red onion, tomato confit, house  made bacon, blue cheese vinaigrette     7
 Greek Salad
           onion, roma tomato, cucumber, roasted red peppers, feta, kalamata olives, lemon dressing    7
 Romaine Lettuce
           creamy anchovy-garlic dressing, grana padano, red chile croutons, white anchovy     8
 Living Watercress
           seared skuna bay salmon, potato cake, caper aioli, chive vinaigrette     10
 Oysters on the Half Shell
            three, six or twelve with lemon and mignonette sauce      MP
 
Cured
Assorted meats with cured olives, bread & crackers 
whole muscle, wild game, or cased each 6 all three 15
 
Curd
Assorted artisan cheese board with candied walnuts, bread & crackers
local, domestic, or imported each 6, all three 15
 
Mains
Ground Chuck Burger*   (Black Bean Patty Option +1)
  naked or with your choice of garnishes, buttered kaiser roll     9 
Rotisserie Chicken 
 white truffle kennebec fries, buttered baby carrots, thyme jus     15 
Lamb Stroganoff 
 roast lamb shoulder, wild mushrooms, feta, garlic-thyme cream sauce, papardelle      15 
 Fresh Gnocchi   (Cappello’s Gluten Free Option +3)
 fresh vegetables, garlic, grana padano, herb butter sauce     16 
Denver Bacon Company Pork Belly
 english peas, creamy risotto, sunny side up organic brown egg, truffled pea shoots, grana padano     18  
 Skuna Bay Salmon Filet*
 grilled baby fennel, lemon cous cous, watercress pistou 19 
 Grilled Hanger Steak*  
 roasted garlic and red potato gratin, grilled asparagus, au poivre sauce     19
  Alaskan Halibut*
  fava bean, house made bacon, orzo ragout, grilled green garlic   23   
 Grilled Venison Rib Chop* 
          wild mushrooms, grilled frissee salad, mustard vinaigrette, pomme frites     23

Sweets

Warm Strawberry Crisp

chevre, almond crumble 5

Pretzel Bread Pudding

vanilla ice-cream, salted caramel sauce 5

Jalapeno Crème Brulee

apple coriander compote 6

Chocolate Cherry Cheesecake

lemon crème anglaise 6

Vanilla Porter Flourless Chocolate Cake

wild berry coulis 7

Warm Triple Chocolate Chip Cookie

two cookies with ice cold milk 7

Beverages

Coke

Diet Coke

Sprite

Mr. Pibb

Lemonade

Brewed Ice Tea

NOVO Coffee