Set in an old mining cabin, Soupçon covers French cuisine and American comfort foods on its regularly changing menu. Each evening, there are just two seating times in the tiny dining room. The chef sources many ingredients locally, like the rack of lamb that comes from Colorado ranches and is served with a hazelnut crust and Gruyere potato gratin. The wine list also regularly changes, but usually includes Californian and Australian vintages. The dessert menu may include such rich options as poached pear stuffed with goat cheese, duck egg crème brûlée, or a selection of port wines.