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Restaurant Details

Info

Alpenglow Stube

Cuisine Type: American

Price:

Location: Keystone Mountain

Address: Keystone, CO 80435

800-354-4386

Open For: Dinner,Lunch
Credit Cards: American Express,Discover Card,MasterCard,Visa
Reservations: Yes
Dates of Operation: Call 800-354-4386 for reservations or email AlpenglowStube@vailresorts.com

Alpenglow Stube is closed for the winter season.

Enjoy breathtaking views while traveling in enclosed comfort aboard two gondolas to the top of the North Peak® at 11,444 feet. Award-winning chefs create delicious contemporary cuisine with a Bavarian accent to complement this unique, secluded setting. Arguably the best lunch, during the winter season, and dinner in the ski industry.

Dinner
For a unique experience, treat yourself to this special seven course prix fixe menu which includes an amuse bouche, appetizer, consommé, intermezzo, entrée, salad, and culminates with a spectacular dessert. Our knowledgeable wait staff will guide you through this menu and can assist with wine pairings for each course.  The Alpenglow Stube also offers an A LA CARTE DINNER MENU.
View or Print Dinner Menu
Make A Reservation Through Open Table

Lunch & Brunch
Arguably the best lunch on the mountain! Take a break during your ski day to enjoy the Stube's 2 or 3 Course Lunch Menu.  Guests can travel by the Outpost Gondola or ski to the Stube, located on North Peak for a delicious mountain top lunch .  Upon arrival, guests can go to coat check to trade in their ski, snowboard or winter boots for a comfy pair of shearling slippers. Open for lunch Thursday - Sunday.

Lunch Menu (winter only)
2 Course for $26.95  |   3 Course for $34.95 - Appetizer, Entrée & Dessert
View or Print Lunch Menu
Make A Reservation Through Open Table

2013-2014 Lunch Schedule:
January 6 to March 29, 2014 - Open Thursday-Sunday

Champagne Brunch, $49 (Sundays Only)
Brunch Hours: 11:00am - 1:30pm
Your brunch begins begins with a complimentary mimosa, your choice of two chef prepared soups, selections from our buffets including: diverse cheeses, fresh fruit, composed salads, charcuterie, smoked seafood, and fresh baked breads. You will also select from an array of brunch inspired entrée choices and finish with a delectable dessert buffet.
View or Print Champagne Brunch Menu 
Make A Reservation Through Open Table 

Be sure to make your reservations today.  Call 800-354-3000,  Make A Reservation Through Open Table or email AlpenglowStube@vailresorts.com

If emailing a reservation request please include your full name, date, preferred reservation time, telephone number (where you can be reached the day of your reservation) and any special occasions you are celebrating.

Gift Certificates can be purchased by calling Activities & Dining at 970-496-3000.


Menus

Menu Description

Our winter inspired menu was created by Our Executive Chef. However, our kitchen would not be complete without our many aspiring chefs. Together, they strive to offer you culinary masterpieces of the highest caliber.

At 11,444 feet, we are the highest AAA Four Diamond rated restaurant in North America, and we have been honored to hold this award since 1993. Prepare to experience what Zagat describes as “fabulous old world food and service… in the best setting in the state… that feels almost fairytale-ish.” Since our opening in 1991, our mission has been the same: to offer a dining experience that is above it all.

View or Print the Menu

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.

Chef’s Tasting Menu
- Seven Courses -
For a unique experience, treat yourself to this special Seven Course Prix Fixe menu which includes an Amuse Bouche, and your choice of Appetizer, Consommé or Soup, Intermezzo, Entrée, Cheese, and culminates with a spectacular Dessert. Our knowledgeable wait staff will guide you through this menu and can assist with wine pairings for each course. $95

THIS IS A SAMPLE MENU ~ SELECTIONS CHANGE REGULARLY

Alpenglow Stube
Chef’s Tasting Menu
- Seven Courses -
For a unique experience, treat yourself to this special seven course prix fixe menu which includes an amuse bouche, appetizer, consommé, intermezzo, entrée, salad, and culminates with a spectacular dessert. Our knowledgeable wait staff will guide you through this menu and can assist with wine pairings for each course.
~ SAMPLE MENU ~
THE CHEF CHANGES THIS MENU REGULARLY


Amuse Boche

To enliven the senses, compliments of the Chef
Appetizer
Maple & Apple Glazed Elk Loin
Sweet Potato Purée Huckleberry Demi
Poached Head-on Prawn Roasted Shallot Whipped Potatoes Dijon Tarragon Beurre Blanc
Soup or Salad
Carrot Ginger Purée
Candied Jalapeño
Winter Greens Point Reyes Blue Cheese, Brandied Currants, Spiced Walnuts, Blackberry Vinaigrette
Intermezzo
Chef’s Selection of Sorbet
Entrée
Pan Seared Corvina Black Bass Littleneck Clams, Wild Boar Bacon, Chevre Grits Baby Zucchini, Corn Purée
Wood Fired Veal Medallion Candied Yam Puree, Organic Baby Vegetables Blood Orange Reduction
Cheese
Chef’s choice of cheeses from around the world
Dessert
Lemon Curd Tart Macerated Berries
Tuxedo Mousse
Raspberry Coulis

A La Carte Menu

Discover our incredible culinary delights one plate at a time or build the Four Course or Signature Six Course Menu that you’ve come to love!
ALPINE PRELUDE
Amuse-Bouche To enliven the senses compliments of the Chef
APPETIZERS
Crispy Buttermilk Rabbit Loin
Corn and Zucchini Bread Pudding
Guajillo Chili Sauce
Ragout of Blue Crab
Melted Leeks, Sautéed Shitake Mushrooms Lemon Chive Beurre Blanc
Seared Jumbo Sea Scallops
Garlic White Bean Purée Basil Chardonnay Cream
Grilled Wild Boar Medallions
Smoked Cheddar and Sage Whipped Potatoes Pomegranate Gastrique
Seared Hudson Valley Foie Gras
Curried Apple Compote Toasted Brioche Points Tart Cherry Reduction
Green Lentil Bavarian Dumplings
Roasted Vegetable Consommé Shaved Black Truffle
SOUP & SALAD
Roasted Butternut Squash and Sweet Chestnut Purée
Toasted Pumpkin Seeds
Venison, Barley and Lingonberry Soup
Red Wine Scented Broth
Baby Beet and Spinach Salad
Warm Colorado Goat Cheese Candied Walnuts Raspberry Balsamic Vinaigrette
Petite Greens and Dried Cranberry Salad
Vegetable Ribbons, Glazed Almonds Maytag Blue Cheese Meyer Lemon Honey Vinaigrette
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of foodborne illness.
INTERMEZZO
Sorbet Chef’s selection, complimentary
ENTRÉES
Wood Fired Filet of Certified Angus Beef
Roasted Garlic and Caramelized Shallot Whipped Potatoes, Baby Organic Vegetables Wild Mushroom Cream, Bourbon Demi
Rotisserie of Duck Breast
Maple Ginger Sweet Potato Purée Baby Bok Choy Dragon Pepper Blood Orange Sauce
Roasted Colorado Rack of Lamb
Seared Rosemary Horseradish Polenta Baby Organic Vegetables Huckleberry Reduction
Marsala Braised Bison Osso Bucco
Goat Cheese and Oven Dried Tomato Risotto Organic Baby Vegetables Citrus Micro Basil Gremolata, Sauce Natural
Procini and Asiago Gnocchi
Wilted Arugula, Walnut Pesto Organic Baby Vegetables Smoked Heirloom Tomato Coulis
Bone in Rib Eye
Pancetta and Chive Potato Croquette Organic Baby Vegetables Sauce Béarnaise
Of The Sea
Chef’s Daily Preparation

THE PERFECT ENDING

Pumpkin Crème Brûlée
Vanilla Whipped Cream
Graham Tuille
Caramel Pecan Turtle Cheesecake
Kahlúa Cream
Macadamia Brittle
Individual Valrhona Chocolate and Banana Mousse Cake
Amarena Cherries and Syrup Chocolate Lattice
Warm Alpine Berry Cobbler
Streusel Topping Cinnamon Ice Cream
Haus Ice

Sauce du Jour

Menu subject to change. A 5.9% surcharge in addition to applicable state, local and forest service taxes will be added to your bill. A 20% gratuity will be added to parties of 6 or more.
A split plate charge of $15 will apply for all guests sharing an entrée.

Photos

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