Dinner
High Desert, Alpine Inspired Cuisine.
Food
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Aubergine Frites
blue corn masa, toasted pine nuts, roasted garlic aioli, sun-dried tomato
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Mixed Green Salad
shaved fennel, red onion, sun-dried tomato, olive oil & balsamic
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Grilled Radicchio Salad
acorn squash, warm brie, dried cherries, candied pepitas, apple cider vinaigrette
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Lingua di Fuoco
local heirloom "tongues of fire" beans, picante marinated olives, garlic flatbread
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Curated Cheese Board
seasonal chutney, nuts, house bread
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Portabella au Fromage
poblano, spinach, goat cheese, pine nuts, garlic flatbread
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Guajillo "Shrimp & Grits"
polenta, chipotle honey, crispy hominy, cilantro
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Mussels
chorizo, white wine calabrian chilé broth, focaccia
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Pork Belly
poblano fritters, sweet garlic aioli, cranberry glaze
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Rigatoni Pasta
wild mushrooms, sun-dried tomatoes, cream sauce, roasted garlic, grana padano
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Steelhead Trout
basque root vegetable hash, mustard greens, lemon sage buerre blanc
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Iberico Pork
heirloom tongues of fire beans, rainbow chard, green apple & bourbon gravy
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Duck Breast
brussles sprouts, sweet potato, pomegranate red wine reduction
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Seared Sea Scallops
crème de maïs, pancetta, golden potato, romanesco, roasted pepitas
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Elk Strip
farro, grilled eggplant, wild mushrooms, smoked espagnole sauce
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Filet Mignon
brandy peppercorn au poivre, petit pomme frites, asparagus
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Chef's Five Course Tasting Menu
a tour through our favorite dishes