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The Pinyon
1710 Pearl St
Boulder, CO 80302
Uber
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Dinner Menu
Soups And Salads
Mixed Greens
$7.00
cipollini vinaigrette
Roasted Beets
$8.00
tarragon, mint, smoked egg, apple, hazelnuts, horseradish vinaigrette
Romaine
$7.00
caesar dressing
Daily Soup
$7.00Small Plates
Fresh Pulled Mozzerella
$8.00
toasted levain
Fried Brussel Sprout Leaves
$8.00
old bay corn flakes, mint vinaigrette, peanuts
House Farmer Cheese
$8.00
thyme, black pepper honey, grilled bread
The Board
$21.00
a selection of housemade and american charcuteries jams, mustard, english muffins (for two or more)
Bentons Smoky Country Ham
$9.00
spiced nuts, cola red-eye agrodolce
Chicken Wings
$8.00
maple syrup, sriracha, scallions
House Pickles
$7.00
vegetables from local farms and gardens
Large Plates
Hand Torn Pasta
$18.00
pumpkin puree, roasted mushrooms, alfalfa, radicchio, pumpkin seeds, chevre, grapefruit zest
Flank Steak
$21.00
duck fat fries, herbs, swisschalet jus, fresh horseradish
Turducken
$18.00
cranberry chutney, waldorf slaw, grits
Daily Fish
- Market Price
Meatball
$16.00
pork meatball, pine nuts, golden raisins, tomato sauce, hand cut pasta, pecorino
Shrimp & Grits
$21.00
tiger prawns, anson mills grits country ham, fried egg
Fried Chicken
$18.00
scallion pancake, homemade breakfast syrup
Sides
Anson Mills Cheddar Grits
$5.00
pecans, apple
Braised Greens
$6.00
shallot, chili, bacon
Flapjacks
$4.00
apple butter
Cauliflower Gratin
$5.00
almond, lemon
Duck Fat French Fries
$6.00Roasted Parsnips
$5.00
garlic, paprika
Dessert
Bourbon Glazed Doughnuts
$8.00
house doughnuts, beam bourbon glaze
Lemon Curd
$8.00
citrus curd w/carmelized corn flakes
Moon Pie
$6.00
house-made marshmallow, graham cracker, chocolate ganache
Gingerbread Chess Pie
$7.00
iz jus pie
Jesus Pie
$7.00
butterscotch, apple, pecan
Craft Ice Cream Selection
$2.50
rocky road, thai coffee, chocolate, cupcake, coconut lime
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General Info
About Us
The Pinyon is a Rocky Mountain artisanal bistro focused on small batch, craft driven food and drink. We offer a unique rendition of American cuisine and respect the legacy of our shared culinary heritage by balancing the use of foraged ingredients with the seasonal bounty of our Front Range farms.