Beatrice & Woodsley, Denver’s enchanted forest-like restaurant with a strong focus on seasonality and whimsy, celebrates 10 years with throwbacks dishes and cocktails from their opening menu circa 2008, beginning on Monday, June 11, through Friday, June 15.
2008 Opening Dinner Menu:
- Spuds and sprouts
Seared fingerling potatoes and brussels sprouts with an apple-parsnip puree, macerated shallots and pimiento de espelette
- Pimento cheesecake
Savory cheesecake, chow chow pickle, crispy onions and baked meringue
- Halibut cheeks
With gnocchi, clams and tarragon butter sauce
- English pea cakes
Little pea cakes with roasted wild mushrooms, pickled radishes, creme fraiche and pea shoots
- Sweet soy short ribs
Red curry, mango, jasmine rice, and charred scallions
- Soft-core cornography
Sweet corn pot de creme and a horchata froth
2008 Opening Cocktails:
- The Killer Bee
Gin, fresh lemon juice, fresno chili-honey simple syrup with candied fresnos; served up
- Frankly My Dear
Rye whiskey, orange curacao, fresh lemon juice, basil simple syrup and orange bitters; on the rocks
- Apollo’s Creed
Pear vodka, orient apple vodka, lemon juice, house-made ginger liqueur, honey-chamomile syrup and greek yogurt; served up
Small plate versions are available during Nosh & ‘Tails happy hour from 5:00 p.m. until 6:30 p.m., for $6.00 per dish, or $15.00 for three dishes. Full-size portions of entrees and select libations appear on the dinner menu all week long.
*All images courtesy of Beatrice & Woodsley
