Print or view dinner menu
FOUR COURSE
This exquisitely prepared dinner includes your choice of consommé or salad, nightly intermezzo, entrée, and dessert. sixty-nine dollars
SIX COURSE
Includes our signature amuse-bouche, intermezzo, and your choice of appetizer, salad, entrée, and dessert. ninety-two dollars
SEVEN COURSE DÉGUSTATION
For a truly unique experience, allow our team of chefs to prepare seven courses that showcase their abilities. Following our signature amuse-bouche, the remainder of your menu will be at our chefs’ discretion. There will be no repetition of dishes from our six course menu, and if up to two in your party opt for the Dégustation, all courses will be different from one another as well. Our knowledgeable staff will guide you through this very special menu. Available to parties of six or fewer. ninety-nine dollars
WINE
Our cellar contains over 600 different bottles from every major wine growing region. Our wine list has
earned Wine Spectator’s coveted “Best Of Award of Excellence” six years in a row. Peruse the list yourself or ask your server for a bottle recommendation or course pairings.
ALPINE PRELUDE
Stube Amuse-Bouche - Chef’s nightly selection of caviar with traditional accompaniments
APPETIZERS
Ragout of Blue Crab - Melted Leeks, Sautéed Shiitake Mushrooms Lemon Chive Beurre Blanc
Wild Mushroom Risotto - Point Reyes Blue Cheese White Truffle Oil
Rotisserie Duck Breast - Duck Prosciutto, Bacon Frisée, Lentil Dressing
Duo of Rocky Mountain Cured Trout - Yukon Gold Potato Salad House Made Whole Grain Mustard
Seared Sea Scallop - Cauliflower Cream, Almonds Golden Raisins
Venison Ragout Croustade - Puff Pastry Crust, Pearl Onions Pancetta, Côtes-du-Rhône
CONSOMMÉ & SALAD
Venison Currant Consommé - Duck Liver Mousse Crepe, Fine Herbs
Roasted Beet & Mache Salad - Apple, Manchego, Candied Walnuts, Sherry Vinaigrette
INTERMEZZO
Sorbet - Chef’s nightly selection
ENTRÉES
Wood Fired Filet of Beef - Roasted Fingerling Potatoes Sherry Shallot Sauce
Grilled Colorado Lamb Chops - White Beans, Black Olives Tomatoes, Arugula Pesto
Seared Pheasant Breast - Farro, Raisin Peppercorn Cream Sauce
Of The Sea - Chef’s Daily Preparation
Ricotta & Herb Ravioli - Artichoke Herbed Cream Sunchoke Chips
Pomegranate Braised Buffalo Short Ribs - Roast Garlic Whipped Potatoes Sauce Natural
THE PERFECT ENDING
Chocolate Hazelnut Bar Vanilla Sauce
Blueberry Colette Lemon Ice Cream
Haus Ice Housemade Ice Cream in a Profiterole
Mascarpone Cheese Cake Fresh Berry Coulis
Lavender Crème Brûlée Pistachio Lace Cookie