If the Wine Spectator–awarded, 20,000-bottle wine cellar doesn’t do it for you, perhaps a house-made charcuterie plate with duck bresaola, country terrine, and foie gras; fresh pastas with seasonal ingredients; or cuts of Colorado Wagyu beef will. Executive Chef Matt Zubrod helms the kitchen, which also turns out a decadent bar menu (order the Parmesan fries with parsley, sea salt, and aioli). Desserts run the gamut from house-made ice cream and petits fours to outrageous pastry concoctions.