Restaurant Dedicated to Providing a Memorable Dining Experience The Conservatory Small Adagio Spring Salad Colorado chevre, beets, rhubarb vinaigrette $ 7 Handmade Gnocchi artichokes ~ garlic confit~ shaved Parmesan $ 9 Smoked Egg bacon marmalade ~ butter-poached asparagus~ lardo $ 8 Large Pacific Cod nasturtium salsa~ corn nage ~ balsamic $ 16 Chicken Roulade minted peas ~ toasted oats ~ sauce forestiere $ 17 Flat-Iron Steak smoked fingerlings ~ arugula ~ carrot-top chimichurri $ 19 Vegetable Tart pickled rhubarb ~ quinoa ~ Adagio garden herbs $ 15 Desserts Helen's Frozen Chocolate Pie graham cracker crust ~ whipped cream $ 5 Clay's Brown Butter Chocolate Chip Cookie with or without milk $ 4 Erich’s St. Louis Gooey Butter Cake seasonal fruit ~ vanilla ice cream $ 5 *Please notify your server if anyone in your party has a food allergy or sensitivity. Thank you. Meet the Chef: Erich Kiparski Chef Erich Kiparski was born and raised in St. Louis, MO and a graduate of the highly esteemed Culinary Institute of America. Upon graduation in 2008, he spent the next five years in the Northeast. He moved to Denver, CO in 2015 and was the executive chef at Satchel’s on 6th. An exciting opportunity presented itself with the opening of a highly anticipated, first-of-its-kind restaurant named Beckon in Denver, CO. After trying out for a position, Erich was selected to be a part of the opening team. Beckon was named one of the best new restaurants in America by Bon Appétit magazine and the executive chef, Duncan Holmes, was nominated for a James Beard Award in 2019. Knowing he only wanted to spend a year at Beckon, Erich was eager to take on something new. A Fresh Start After taking some time off to travel and spend time with family, Erich joined Adagio Denver Bed & Breakfast with big plans on the horizon. Chef Erich and the rest of the Adagio team welcome you, and we look forward to making it a very special and memorable time for you.