Executive Chef Paul Wade has prepared this Colorado bass dish with a country-French inspired flavor throughout. Wade showcases locally harvested bass in a way that allows those flavors to shine, but also draws from an Old World flavor profile that never tires. It’s Niçoise style, complete with quail egg, tuna galantine and saffron-red pepper jus. The worldly characteristics of the dish make it a stand-out at the Tavern On the Square, in Lionshead. Look for a variation of this dish on the restaurant’s winter menu. Always a treat!