European fare brought to Montrose’s Blue Table

The Blue Table head chef Santiago Estrada displays his “Pork two ways,” a seared tenderloin and braised belly with apple cider “air,” Swiss chard and mascarpone polenta.



110911 Blue Table 4

The Blue Table head chef Santiago Estrada displays his “Pork two ways,” a seared tenderloin and braised belly with apple cider “air,” Swiss chard and mascarpone polenta.

A simple menu, elegant plating and a return to traditional European-style service is what chef Santiago Estrada is striving for in The Blue Table, a new restaurant in downtown…




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