Last Thursday night (Thursday, October 1st) Randolph’s Restaurant & Bar held their “Fall Menu Tasting” event, in which guests were invited to taste a variety of  15 different dishes followed by dessert, each a candidate for the new menu, and vote on their favorites.  The winner from each category will be placed on Randolph’s menu this Fall.

The following is the list of menu items, broken down by the course in which they were served:

1st Course – Soup
-Cream of Mushroom
-Potato Leek
-Butternut Squash Bisque

2nd Course – Salads
-Romaine Salad
-Baby Arugula Salad
-Truffled Frisee Salad

3rd Course – Scallop Entrees
-Warm beet, baby arugula, and citrus gastrique
-Roasted cauliflower risotto, and hazelnut brown butter
-Butternut squash gnocchi, and sauteed chard

4th Course – Chicken Entrees
-Spatzle, seasonal vegetable and pan jus
-Sweet potatoes, brussel sprouts, and pancetta sauce
-Fingerlings and root vegetables, sherry sauce

5th Course – Lamb Entrees
-Creamy polenta and cucumber yogurt sauce
-Hazelnut pesto and white bean ragout

-Butternut squash puree, gremolata, and asparagus

6th Course – Sorbet Dessert
-Spiced beet sorbet
-Apple cider sorbet
-Masala chai sorbet

Each of the courses (exluding dessert) were also paired with a different wine:

1st Course – Dry Creek Vineyard Fume Blanc
2nd Course – S.A. Prum “Essence” Riesling
3rd Course – Rodney Strong Chardonnay
4th Course – Santa Rita Reserve Cabernet Sauvignon
5th Course – Bodegas Norton Malbec

At only $20.09 per person, the event was not only a delicious way to spend an evening trying new dishes, but an affordable one as well.  Executive Chef Kristen Cofrades and her team did a wonderful job of preparing the food, and presented the plates in a very aesthetically pleasing manner.

From the first course (soups) the almost unanimous winner was the Butternut Squash Bisque.  If Autumn had a taste, this soup would be it.  It contained the perfect balance of creaminess, sweetness, and comfort.  The winner out of the salad category (2nd course) was the Romaine.  The pairing of the candied walnuts and cheeses are what makes this salad a hit.  Next came the 3rd course, which were the scallop entrees.  The roasted cauliflower risotto with the hazelnut brown butter were the perfect compliment to the scallops seafood flavor, and was voted as the favorite.  The winner from the trio of chicken entrees (4th course) was a close one, but the chicken spaetzle with seasonal veggies and pan jus came out on top.  For the final main course (5th course) the Colorado lamb topped with creamy polenta and cucumber yogurt sauce was the victor.  The sauce emulated a tzatziki sauce and had a very unique flavor.  Finally, the apple cider sorbet edged out the spiced beet sorbet and the masala chai sorbet, ending the meal with a sweet and delicious taste.

Be sure to check out Randolph’s new menu this fall, as well as their current menu favorites.

Randolph’s Restaurant & Bar
1776 Grant Street
Denver, CO 80203
(303) 318-7272

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