Joseph Fine Dining - Colorado Springs, CO

Fried calamari, shrimp breaded, crab stuffed mushrooms, served with chipotle aioli and marinara sauce.

Minced garlic, chopped parsley, fresh lemon juice, diced shallots and salted butter.

Served with chipotle aioli lemon sauce.

Wild mushroom caps filled with crab meat, dressed with tequila lime beurre blanc sauce.

Fish stock, lemon juice, diced tomatoes, butter and white wine.

Gulf prawns, clamato and V8 juice, diced onions, tomatoes and cucumbers cilantro and avocado.

Lemon butter and sweet mango sauces.

Melange of organic spring mix, English cucumbers, cherry tomatoes and shredded carrots. Pepperoncini pepper and choice of dressing.

Fresh romaine hearts chopped, tossed with famous Caesar salad dressing, herb garlic croutons and Parmesan cheese.

Ceberg wedge, served with homemade bacon bits, dressed with blue cheese dressing.

Fresh mozzarella, fresh basil and tomato, drizzled with balsamic vinaigrette.

Applewood smoked bacon, diced onions, sugar cane brown sugar, touch of red vinegar, flambeed with Pernod.

Sea scallops, blue mussels, Gulf of Mexico shrimp, Atlantic fish, sauteed with white wine, fresh basil, tomato garlic cream sauce and tossed with fettuccine.

Maine lobster tail, jumbo prawns, white wine, fresh asparagus and dust of cayenne pepper, tossed with risotto.

Prawns sauteed on butter, freshly squeezed lemon juice and dry white wine, mixed with diced vine ripe tomatoes, shallots, minced garlic and capers and tossed with fettuccine.

Sauteed U-10 scallops and lobster tail with broccoli and mushrooms, served with tortellini pasta tossed with pesto cream sauce.

Filets of wild caught white trout, grilled and lemon wedges.

Grilled filet, marinated in garlic, DIjon mustard and herbs and served over a wild rice bowl.

Tomatoes, basil, capers, green and black olives and artichokes drizzled with lemon butter sauce.

14oz Certified Angus Ribeye Steak paired with Prawns Skewered, Accompanied with Bacon Wrapped Asparagus.

Chicken breast, salted butter, dry white wine, lemon juice, Italian capers, diced tomatoes and chopped parsley and minced garlic.

Breast of red bird chicken and sauteed with lombardi marsala sauce.

14 oz. tender pork chop, served with marinated mango chutney sauce. Flambeed with french brandy.

Bone-in lamb, rosemary seasoned, melange of vegetables and chef’s daily potatoes.

Pan-seared and cream Marsala wine sauce.

Sauteed, served with garlic butter and onions.

8oz Center Cut Tenderloin, Cabernet Reduction Mushroom Demiglaze.

8oz Tender Center Cut, Goddess Diane Sauce.

Cooked to perfection, served with fresh garden vegetables.

Center cut choice tenderloin, pan seared, marinated mango chutney and cracked black pepper, flambeed with french brandy.