Please ask about our daily Chef Specials

Chef Manny’s Sumptuous Prix-fixe

Enjoy a selection of the freshest warm-weather flavors with a wonderful white wine pairing.

Spinach Salad
Tender spinach tossed in fresh raspberry vinaigrette with goat cheese and candied walnuts.

Pan-Seared Wild Sea Scallops
Served atop Moroccan cous-cous with roasted seasonal vegetables. Drizzled with a delicious lobster-basil sauce.

- or -

Malbec Kurobuta Pork Chop
Bone-in Kurobuta pork chop marinated in Malbec and Durango chile rojo; butterflied and grilled. Served with fluffy potato croquettes andsautéed spinach.

Sorbet Trio
A trio of sorbets with fresh berries.

Available with or without wine pairing


Small Plates & Starters

Shrimp Chile Relleno
Fire-roasted poblano pepper stuffed with shrimp, queso blanco, and Mexican spices with tomatillo salsa.

Charcuterie (Chef’s Cheese Platter)
Chef Manny’s selection of assorted gourmet cheeses, dry-cured meats and crunchy nuts with red-wine poached pears and a garlic Lavash bread crostini. Serves two people and pairs perfectly with a glass of wine.

Curry Chicken Lumpia
Fried spring rolls filled with tender roasted pulled chicken, curry spices and aromatic vegetables.
Served with a coriander-curry dipping sauce.

Caribbean Shrimp & Mango Tostaditas
Grilled shrimp and juicy mango tossed with red onions drizzled with lime-cilantro aioli on top of mini crispy corn tortillas.

Seared Ahi Poke Napoleon
Seared sushi-grade ahi tossed with fried rice noodles, julienned green onion, sesame aioli and chili. Built on crispy wontons and drizzled with a ginger soy sauce.

Chef Manny’s Signature Macaroni & Cheese
Tender elbow macaroni in our Chef’s signature white cheddar cheese sauce with organic spinach and Applewood-smoked bacon.
Topped with toasted panko bread crumbs.

Calamari Fritti
Crispy calamari lightly breaded and flash fried. Served with serrano-cilantro-citrus soy sauce.

House-made Vegetable Dumplings
Perfectly steamed traditional Asian-style dumplings. Served with serrano-cilantro-citrus soy sauce.

Soups and Salads


Poached Pear and Goat Cheese
Lavender-infused poached pears and goat cheese delicately tossed with organic baby mixed greens and candied walnuts.
Served with pomegranate vinaigrette dressing.

Wild Arugula Salad
Wild Arugula and fresh Parmesan shavings tossed with sliced red onion and a fresh lemon vinaigrette dressing.

Caesar Salad
Hearts of Romaine, shaved Parmesan cheese, crostini’s and garlic anchovy dressing.

Organic Mixed Greens
Tender mixed greens tossed in herb-balsamic vinaigrette with julienned seasonal vegetables.

Petite Spinach Salad
Tender spinach tossed in fresh raspberry vinaigrette with goat cheese and candied walnuts.

Soupe du Jour (Please ask your server).

Jumbo Salads

Asian Chicken Salad
Mixed baby greens with tangerine-ginger vinaigrette, Napa cabbage, sliced almonds and crispy wontons.

Rainbow Seaweed
Pan-seared ahi tuna, vodka-cured salmon, crisp cucumber, avocado drizzled with sesame-ginger vinaigrette.

Bistro Greek Salad
Romaine hearts, tomatoes, crisp cucumbers, red onion, kalamata olives, fresh mint and creamy feta cheese. Tossed in extra-virgin olive oil and fresh lemon juice.

Chopped Turkey & Mango
Chopped grilled turkey, juicy mango, tomatoes, feta cheese tossed with mixed greens, romaine and house vinaigrette.


Capelli di Angelo
Angel hair pasta tossed with rosemary chicken and sun-dried tomatoes in a wild mushroom ragu.

Wok Sautéed Rice Noodles & Duck
Fresh rice noodles, tender ginger-roasted duck, sautéed baby bok choy and tangy cranberries tossed in a duck broth.

Fusion Shrimp Ravioli
Ravioli filled with shrimp and Italian cheeses. Tossed with roasted tomatoes and a champagne-chipotle beurre-blanc.

Organic Kabocha Squash Gnocchi
Kabocha squash and ricotta cheese dumplings with sun-dried tomatoes and sautéed asparagus in sage champagne sauce.

Shrimp Risotto
Sautéed wild Mexican shrimp, juicy tomatoes, smoked pancetta and leeks in a chardonnay-saffron sauce.

Japanese Vegetarian Lasagna
Japanese-inspired lasagna with spinach, fresh mozzarella, eggplant and seasonal vegetables with tomato-basil sauce.

Chef Manny’s Specialties

Provincia Burger
House-ground, all-natural Angus chuck & short-rib with special reserve-aged cheddar, caramelized Peruvian onions, organic lettuce
and pasilla-pepper remoulade. Served with rosemary and cracked pepper-seasoned pommes frites.

Flame-grilled Colorado Lamb Chops
Barolo and rosemary marinated all-natural Colorado rack of lamb accompanied with wild mushroom risotto and a shallot-reduction Barolo sauce.

Bistro Roasted Chicken
Oven roasted, semi-deboned half chicken crusted in whole grain mustard with a honey glaze. Served atop rosemary and cracked pepper-seasoned pommes frites.

Sesame-Crusted Scallops
Fresh wild-caught sea scallops crusted in toasted sesame seeds, served atop garlic-mashed potatoes with
sautéed asparagus and shitake mushrooms. Drizzled with Asian sesame vinaigrette.

Cedar Wood Plank Salmon
Fresh, Scottish salmon filet in a citrus-chive-butter sauce served with corn-mashed potatoes and sautéed garlic spinach.

Kurobuta Pork Shank
Durango chile rojo marinated Kurobuta pork shank from Snake River Farms. Served atop cannellini beans with a roasted sage broth.

Boneless Beef Short Ribs
Beer-braised Newport Pride Natural short ribs. Glazed in our savory house BBQ sauce and served with our signature mac & cheese.

USDA-Prime New York Steak
Tender, pepper-crusted Prime beef drizzled with green peppercorn brandy reduction and potatoes au-gratin. Topped with crispy fried onions.

Provincia Filet Mignon
Tender, pan-seared Filet Mignon glazed with our ancho chili Cabernet reduction on ricotta and kabocha squash gnocchi with sautéedasparagus.

Fully cooked meats and seafood reduce the risk of food-borne illness.
Individuals with certain health risks should tell their server about all allergies or concerns so we may better accommodate your needs.

Availability subject to change with the seasons.

IMG_7431 (1)

What does it mean to be chef-driven? It means the flavor comes before food-cost. A great pan sauce overrules a cost benefit analysis. It means the suits are in the background, and the people that wear the chef coats are in charge.