Dining

Mix and Match

The second annual Harvest Week (September 12 to 18) dishes up a bumper crop of local eats.

September 2009

As the Denver Independent Network of Restaurants (DINR) gets ready to kick off its annual celebration of Colorado's bounty, we've been culling through stacks of Harvest Week menus. With so many compelling dishes, and too little time, we've dreamily composed one ultimate meal. For all participating restaurants and their menus, or for more information about DINR, check out eatdenver.com.

Appetizer Almond-crusted Fort Collins Camembert with Palisade peach chutney and cumin crackers. The Avenue Grill, 630 E. 17th Ave., 303-861-2820, avenuegrill.com

Entrée Colorado goat shoulder braised in its own milk, and wood-roasted leg of lamb with lemon, fresh herbs, and estate olive oil. Beatrice & Woodsley, 38 S. Broadway, 303-777-3505, beatriceandwoodsley.com

Cocktail Cloverado Club with Colorado-made Leopold Bros. Gin, fresh muddled Colorado raspberries, fresh-squeezed lemon, and Demarara simple syrup. Steuben's, 523 E. 17th Ave., 303-830-1001, steubens.com

Salad Young dandelion salad with Haystack Mountain goat cheese, Colorado apples and strawberries, walnuts, and maple vinaigrette. 1515 Restaurant, 1515 Market St., 303-571-0011, 1515restaurant.com

Soup Summer squash-corn chowder and dill pesto. Tables, 2267 Kearney St., 303-388-0299, tablesonkearney.com

Dessert Western Slope cherry bread pudding, bittersweet chocolate sauce, and whipped cream. Encore, 2550 E. Colfax Ave., 303-355-1112, encoreoncolfax.com