5280 Restaurant Week & Upcoming Events
Make a reservation now for Restaurant Week. Enjoy a 3 course meal for two for only $52.80. 2/20 /10 thru 3/6/10 (See full menu offering below)
Upcoming Events
Tuesday, February 2nd – First Tuesday Artist happy hour. Meet Rick Winkler, this month’s featured artist and enjoy happy hour while mingling with folks from Denver’s thriving art community.
Tuesday, February 9th – Ladies Night at The Lobby featuring a clothing show by rackandrollclothingco.com. Come shop for fun, funky, and affordable clothing in the lower level. Nothing over $100! 6:00 – 9:00PM. Wine, cocktail, and appetizer specials.
Valentine’s Weekend (2/12 – 2/14) -Enjoy a bottle of wine, shared appetizer, 2 entrees, and a dessert for $65/couple. (regular menu also available) Reservations recommended.
Valentine’s Day Sunday Brunch-Enjoy a $4.00 bloody mary’s with your Sweetheart starting at 10am!
Thursday, February 25th - buffalotracesaloon.com launch party featuring 3 live bands, Buffalo Trace drink specials, give-a-ways, no cover. Events begin at 6:00PM. Featured band: The Way Low Down
The Lobby’s Restaurant Week Menu:
Appetizer Flight:
- Brown sugar braised pork pot stickers
- Fried bleu cheese balls with blueberry jam
- Seared Ahi tuna over apple radish salad smothered in jalapeno orange marmalade
Main Courses (choice of):
- Seafood Trio – Mussels, clams and shrimp tossed with linguine pasta, served with your choice of basil pesto or sun-dried tomato pesto
- Surf and Turf – Grilled beef tender and seared shrimp served over red beans and drizzled with cajun cream sauce
- Cilantro Pesto Grilled Chicken Breast – Served with a crispy rice noodle crab salad and a sizzled ginger vinaigrette
Dessert (choice of):
- Angel food cake and fresh strawberries drizzled with sweet balsamic reduction
- Banana cheese cake spring roll
Saturday, March 20th – Four Course Wine Dinner 6:30PM. Enjoy tastes created by Chef Charley Sinden paired with estate bottled wine selections. Call 303-997-991 to make your reservation. $50 per person.
1st course: Fried cambozola cheese with grilled asparagus prosciutto salad
2nd course: Arugula salad and baked apple dressed with maple vinaigrette
3rd course: Duck two way: Smoked duck breast & Crispy duck empanada with hibiscus reduction
Dessert: Graham cracker crusted goat cheese with warm berry compote