Lunch

APPETIZER

Colorado Lamb Riblets 15
oven braised and grilled served over chickpea salad

Stamp Platter 22
With melted manchego crostini, tomato bruschetta, marinated kalamata olives, smoked salmon, Parma prosciutto and cured chorizo

Salsa Trio 9
Served with salsa verde, salsa roja, tres chilies with homemade corn chips

Queso Fundido 12
Spanish chorizo, mushroom, fire roasted Anaheim pepper and paprika

Ahi Tuna Poke 18
sesame oil, soy sauce, scallions topped with pickled ginger and wonton chips

Mac & Cheese  11
with gorgonzola and bacon bits

Truffle Gnocchi 14
with browned butter sage sauce

Vegetables Ceviche 12
Corn, hearts of palm, red onion, edamame, black beans, jicama, jalapeno, cilantro, sweet pickled ginger and lime juice

Seafood Ceviche 16
mix seafood, jalapeno, red onion, corn chips, avocado and cilantro 

Sopes

(home made corn bread)

Filet Sope 16
topped with filet mignon bits, mushroom, shaved Grana Padano cheese and white truffle oil

BBQ Pulled Pork Sope 14
Topped with bbq pulled pork, white onion and fresh tomatoes

Vegetarian Sope 12
topped with vegetable ratatouille, queso fresco and sliced avocado 

Tacos

Vegetarian Tacos 12
With braised vegetables

Pulled Pork Tacos 14
With tomato, onion and cilantro

Taco Sampler 13
Pulled pork, chicken and vegetarian tacos

Rib eye Steak Tacos 16
Topped with pico di gallo

Seafood Tacos 17
With mix seafood, tomatoes and cilantro

Seafood Tostada 15
With mix seafood, lime juice, orange zest, pico di gallo and cream fraiche

Quesadillas

Vegetarian Quesadilla 10
Squash, zucchini, corn, onions cheese and fresh tomatoes

Smoked Salmon Quesadilla 16
Open faced with capers, cream cheese and dill

Rotisserie Chicken Quesadilla 13
With shredded rotisserie chicken and cheese

Grilled Rib eye Steak Quesadillas 20
With peppers, onion and mozzarella cheese

Ham, Apple Smoked Bacon and Pulled Pork Quesadilla 18
Open faced with jalapeño aioli

Salads

Iceberg Salad 10
With creamy avocado dressing, fried tortilla strips and parmesan crust

Jicama Salad 10
Bell peppers, jicama, shredded carrots, red and white cabbage, scallions, pumpkin seeds cilantro and lime dressing

Stamp Salad 11
Baby mix greens, fire roasted tomatoes, carrots, feta cheese, kalamata olives, sweet onions in raspberry balsamic vinaigrette

Sandwiches

(comes with soup or salad or fries)

Three Meat 14
with bacon, chorizo, grilled ham, fontina cheese, tomato, lettuce with chipotle aioli

Blackened Wild Scottish Salmon 18
With whole grain mustard aioli, apple smoked bacon, red cabbage avocado and sliced tomatoes

Grilled Mary’s Chicken 12
With sliced tomatoes, poblano peppers, white cabbage avocado chimichurri

Grilled Rib Eye Steak 16
With tomatoes, grilled onions, fried jalapeno and Dijon mustard aioli

Vegetarian 12
Sandwich with mushroom, zucchini and squash sundried tomato chimichurri aioli

Entrée

Organic Mary’s farm Rotisserie Chicken 24
With roasted potatoes and vegetables

Chile Relleno 23
Fire roasted poblano peppers stuffed with prawns, calamari, melted cheese and homemade chips on bed of pink sauce

Paella 28
With mix seafood, Spanish chorizo, chicken and fresh tomatoes in saffron white wine sauce

Wild Scottish Grilled Salmon 28
Grilled, served over sautéed bell peppers, spinach, cannellini, black,  garbanzo beans mix and whole grain mustard aioli

Niman Ranch Long Bone Pork Chop (16 oz) 32
Grilled and served with vegetables, rosemary roasted potatoes and sun dried figs demi glaze

Oxtail Stew 28
our homemade stew with carrots, celery, potatoes in a rich beef broth and arborio rice with corn kernels and green peas

Stamp Burger 20
Creek Stone Kobe style beef paddy with Manchego cheese, guacamole, lettuce, sliced tomatoes, fried onion rings with Anaheim pepper aioli