50 years of setting the table sets the stage for a unique

MEDIA CONTACTS:
Loryn Kasten, 970-871-5456
lkasten@steamboat.com
Michael Lane, 970-871-5474
mlane@steamboat.com
Connect:
50 YEARS OF SETTING THE TABLE SETS THE
STAGE FOR A UNIQUE DINING EXPERIENCE
STEAMBOAT SPRINGS, CO-WINTER 2012/2013-Steamboat is unlike any other ski town in the Rocky Mountains, so it’s fitting
that the restaurants in Steamboat offer menu items unlike any other place. The highlight of Steamboat Ski Resort’s on-mountain
dining experience is a trip up the Gondola for dinner at Hazie’s and Western BBQ, or continuing the trip on a dinner sleigh ride to
Ragnar’s. Each restaurant features a unique dining experience ranging from family fun at the Western BBQ to award-wining cuisine at
Hazie’s and Ragnar’s, all highlighted with the best views of the Yampa Valley.
“There are so many unique products and flavors that are from our own backyard,” said Liz
Wahl, Steamboat’s food and beverage director. “It’s exciting to feature items that guests can’t
get anywhere else, while also sticking to favorites that have made Steamboat a top-notch dining
destination.”
Unique flavors of the Yampa Valley are present in the resort’s flagship restaurants, with variety
of local specialties including Bison Carpaccio, Buffalo Steaks, Natural Beef Burgers, Rocky
Mountain Trout and an assortment of Colorado-grown vegetables. Menus utilizes several local
and Colorado companies for sustainable, organic and farm-to-table products including
Sweetwood and River Ranches, Grant Family Farms, Haystack Goat Cheese, Wingtime Sauce,
Dean Martin Asian Sauce, Colorado-made gelato and vegetables from micro-greenhouse in Ft.
Collins and Denver, Colorado.
Great strides are made into the selection of products that go into each outlet just as much as the
detailed attention to what comes out of each kitchen. This winter season, the resort continues to
move forward on its comprehensive Zero Waste Initiative, which focuses on a composting
program for all organic material and paper products; recycling across all F&B outlets; reusing
products/resources; reducing and/or bulk purchasing; use of Free Trade, Organic coffee, all
natural milk and organic ingredients; and eco-conversion of appliances to Energy Star standard. Now in its fourth year, the Zero Waste
Initiative has been highly successful with a nearly 80% reduction of landfill organic waste from resort restaurants.
Beyond the good feeling of helping protect the environment are the great tastes you’ll experience in Ski, Town USA®. With more than
100 bars and restaurants in and around Steamboat, feature menus ranging from classic Western American fare to International cuisine,
dining in Ski Town U.S.A is truly a culinary adventure.
EVENING MOUNTAINTOP DINING: 970-871-5150 or www.steamboat.com/dining
All the ingredients for an exceptional evening come together at Hazie's, one of USA Today’s top ten mountaintop restaurants.
Elegance and atmosphere combine to make this a dinner you’ll always remember. This high alpine bistro, named for Hazie
Werner, mother of three Olympians, offers the perfect setting to savor a special three-course dinner while enjoying the
sparkling lights of the Yampa Valley below. Reservations required, not recommended for children 5 & under.
Regular Season ..................................................................... $52 for adults/teens; $32 for youth (6-12)
Experience the quintessential Colorado evening. Let the Steamboat Gondola whisk you to a waiting sleigh that draws you
underneath starry skies to Ragnar’s. Enjoy a five-course continental cuisine dinner with a Scandinavian flavor offering
premium meats, fresh seafood and homemade soups. Reservations required, not recommended for children 5 & under.
Regular Season ..................................................................... $69 for adults/teens; $39 for youth (6-12)
If you’re into a lively, fun-filled evening, the Western BBQ features live country western music and dancing at the Top of the
Gondola. Great Family fun! Reservations required.
Regular Season ..................................................................... $42-adults; $32-teens (13-17); $22-youth (6-12); FREE (5 & under)
Holiday
Specials
Celebrate the holidays with friends and family high atop Mt. Werner at Hazie’s, Ragnar’s or the Western BBQ. Upload the
Steamboat Gondola to enjoy a special menu specifically designed to complement Christmas Eve, Christmas Day, New Year’s
Eve & Valentine’s Day. For reservations for one of the Holiday Specials, 970-871-5150. Pricing below is for adult, teen (1317); youth (6-12) and children 5 and under.
Christmas Eve, Christmas & Valentine’s Day
New Year’s Eve
Hazie’s
$92/$92/$54/$15
$128/$128/$68/$48
Ragnar’s
$115/$115/$70/$20
$150/$150/$75/$50
Above prices do not include tax and gratuity, except for New Year’s Eve. All prices subject to change without notice.
Western BBQ
$54/$41/$28/Free
$78/$58/$45/Free
STEAMBOAT GRAND: 970-871-5500, www.steamboatgrand.com
The Cabin, located in the Steamboat Grand, is a comfortable dining experience that elevates Colorado
cuisine to new levels with intense attention to detail and extreme culinary passion applied to every
delicious dish. Under the direction of Executive Chef, Erik Hyslop, the culinary team’s explosive
parings of the freshest, organic, natural, free-range and local ingredients from area farmers and ranchers inspire seasonal menus which
bring a rainbow of color and tantalizing flavors to every plate. The Cabin is truly an adventure in subtlety designed to entice your taste
buds on a number of distinct levels, while also meeting the needs of even the most selective diners, your children. A Wine Spectator
Award of Excellence recipent, The Cabin combines a diverse selection of distinctive, world-influenced wines with an array of
exclusive spirits and signature beers sure to complement any palate. The Cabin Restaurant & Bar features an innovative menu created
specifically to provide a glimpse into the distinct flavors of the Yampa Valley. Reservations a must!
The Cabin Bar is the place to relax and share stories after a day on the mountain. Located in the
Steamboat Grand Hotel, adjacent to the Gondola Square Base Area, the Cabin Bar offers one of the
best Happy Hours in Steamboat daily from 3-6pm, with half price appetizers and discounts on beer,
wine and specialty drinks. Enjoy unique creations such as the Deconstructed BLT, Smoked Goose
Breast and Kennebec Chips. The Cabin Restaurant dinner menu is also available in the comfort of
the Cabin Bar.
THUNDERHEAD: Enjoy breakfast and lunch at the top of the Steamboat Gondola. 9,080’.
Breakfast @ Get a jump on the day with breakfast at the top of the gondola. This al-a-carte breakfast, featuring breakfast
burritos, signature Storm Peak waffles and southwestern omelets, is served starting at 8:30am. Lift ticket required.
Stoker
On the 3rd floor of the upper gondola terminal, the Thunderhead Food Court offers a variety of lunch choices
including: healthy entrees, salad bar, burgers, pizza & snacks. Open from 10:30am to 2:30pm. The Sundeck BBQ
offers expansive outdoor seating and breathtaking views. Prices range from $3-$15.
Quick, table-service lunch in a relaxed atmosphere, located on the first floor of Thunderhead. The Stoker offers a
variety of specialty hot drinks, numerous tap and bottled beers, wine or soft drinks to accompany your lunch
overlooking the Yampa Valley. Open daily, 10:00am to 3:30pm. Lunch served 11:30-2:30pm.
Featuring American cuisine, an extensive wine list and an unparalleled view, Hazie’s is open daily for a light,
casual lunch. The freshest ingredients available go into our menus, daily chef specials, delectable desserts and
children's menu. One of Steamboat’s finest lunch destinations; table service daily from 11:30am to 2:30pm. Nonskiers may also enjoy this experience by riding the Steamboat Gondola. Entrees range from $5 to $20.
Reservations recommended.
Hazie’s
Brunch
Steamboat’s popular summer mountaintop brunch experience provided the perfect way to usher in the Christmas
and Easter holidays with the family on December 25th and March 31st. Enjoy a ride up the gondola for an all-youcan-eat holiday brunch at Hazie’s overlooking the beautiful Yampa Valley.
Christmas Day & Easter ............................... $42/$24/Free
RENDEZVOUS SADDLE: Lunch In The Saddle Of High Noon Trail, 9,325’.
Enjoy a gourmet lunch with a Scandinavian flair in an atmosphere reminiscent of the Norwegian culture that helped
establish skiing in Steamboat in the early 1900s. Ragnar’s is one of Steamboat’s finest on-mountain restaurants
featuring pastas, seafood, game and beef specials. Open from 11:30am to 2:15pm. Entrees range from $5 to $20.
Reservations recommended.
Located halfway down High Noon, the Rendezvous Saddle offers two floors of lunch choices. The upper loft level
features Mexican specialties and pizza, while the main level has pasta, stews, salad bar, sandwiches, soups, burgers
and potato bar. The Sundeck BBQ has outdoor dining. Prices range from $3 to $15. Rendezvous is open from
9:15am to 3:30pm, lunch served from 10:30am to 2:30pm. Sundeck, 11:30am to 2:00pm, weather permitting.
Daily
Guided
Gourmet
Snowshoe
Lunch
Imagine a fun, informative and invigorating snowshoe tour with incredible views of Mt. Werner, culminating in a
delectable gourmet lunch. Daily tours in the winter. Reservations are required 24-hours in advance, 970-879-0740
or 871-5191. Price includes gondola ride, Ambassador guide, lunch, glass of wine, tax and gratuity.
Hazie’s Tour (Tuesday-Sunday) ............................. $65 ............................ 1.0 mile
Ragnar’s Tour (Monday) ....................................... $65 ........................... 2.0 miles
FOUR POINTS: At The Top Of The Four Points Lift, 9,716’
Located atop the Four Points Lift on Storm Peak, Four Points Hut is the ideal place for a quick stop to warm up with
chili, soup, hot dogs, cold drinks, draft beer, cappuccino and snacks from 9:15am to 3:30pm. If it’s one of those
beautiful Colorado bluebird days, then sit back and enjoy the outdoor BBQ with a view as far as the eye can see.
GONDOLA SQUARE: The Heart of the Steamboat Base Area, 6,900’
Gondola Joe’s, the hottest bistro in Gondola Square, offers pipin’ hot cappuccino, latte, espresso, coffee, ice coffee
drinks, hot cocoa, frozen yogurt & ice cream, baked goods, breakfast burritos and sandwiches, soups, custom-built
sandwiches, chili, smoothies, soft drinks including the full line of Coca Cola products and so much more. Gondola
Joe’s features Starbucks Coffee products and is open daily at 7:30am. There’s no closer place to fuel up before
heading up the Steamboat Gondola.
Geano’s provided the perfect complement to Gondola Joe’s, serving free-trade organic coffee, organic soups, Italian
deli delights, fresh baked pastries, fresh baked hot cookies, all natural Gelato and soft drinks including the full line
of Coca Cola products and so much more. Geano’s will again be serving up hot, fast and fresh pizza (whole pie or
by slice). Geano’s is open daily at 8:00am
The Bear River Bar & Grill is the ideal place for lunch or après-ski relaxing. In the heart of Gondola Square, The
Bear features indoor and outdoor seating, including nearly 6,000-sq. ft. patio deck overlooking the base area. Finish
each day on the mountain with happy hour specials as well as enjoy live après-ski music throughout the season.
The best outdoor seating area in the base area the Terrace and Umbrella Bar, just off the Bear River Bar & Grill,
offers great views of skiers and riders, as well as the best seat in the house for concerts at the Steamboat stage. The
Umbrella Bar is an enclosed bar area with windows providing the front row views of the slopes, during warm
weather in the spring, the sides open for fresh air. The Terrace offers dining options from the Bear River as well as a
unique slopeside fire pit for keeping toasty warm.
RESTAURANTS/ENTERTAINMENT AROUND THE YAMPA VALLEY:
www.steamboat-dining.com
CONTINENTAL
INTERNATIONAL
3 Saddles Bar & Grill
bistro c.v.
Café Diva
Catamount Lake House
Drunken Onion
Hazie’s
Paramount
Sevens
Sweetwater Grill
The Cabin
Harwig’s
L’Apogee
Laundry-NEW
Mahogany Ridge
McKnights Irish Pub
Ragnar’s
Truffle Pig
ITALIAN
STEAK/SEAFOOD
ASIAN /PACIFIC/SUSHI
Ciao Gelato
Cugino’s
Geano’s
Mambo Italiano
Mazzola’s
Pisa’s Pizza & Pasta
Riggio’s
Canton
Cottonwood Grill
Noodles & More
Panda Garden
Saketumi
Sambi
Sposta
COFFEE HOUSES/BAKERIES
8th Street Steakhouse
Ore House at Pine Grove
Steamboat Meat &
Seafood
Three Peaks Grill
Amante Coffee
The Bakery-NEW
Blue Sage Bakery
The Buzz
Colorado Bagel Co.
Creekside
Freshies
DELI’S
5th Street Deli
Backcountry Provisions
Bamboo Market
City Market
Colorado Bagel Co.
Cruisers Sub Shop
Fortune’s (Oak Creek)
Mug Shot (Oak Creek)
Off the Beaten Path
Starbucks
Steaming Bean
The Lift
Winona’s
Zoom
MEXICAN/SOUTHWESTERN
Geano’s
Gondola Joe’s
Healthy Solutions
Market on the Mountain
Safeway
Steamboat Seafood Co.
Subway
AMERICAN
Azteca
Cantina
Cantina Fresh Mexican Grill /Tequila Bar
Fiesta Jalisco
Qdoba
La Montana
Rio Grande
Taco Barco-NEW
Taco Bell
Tequilas
BREWERY & SPIRITS
Antler’s Café (Yampa)
Bear River Bar & Grill
Beau Jo’s Mountain Pizza
Big House Burgers
Blue Sage Pizza
Boathouse
Brooklynn’s Pizzeria
Cabin Bar
Carl’s Tavern
Catamount Golf Club
City Cafe
Cold Stone Creamery
Creekside Café & Grill
Daddio’s
Dairy Queen
Dinty Moore's (Oak Creek)
Domino’s
Double Z BBQ
Egg & I
Four Points Hut
Freshies
Fro-Yo-NEW
Ghost Ranch Saloon
Glen Eden Tavern
Gondola Pub & Grill
Grand Café-NEW
Hahn’s Peak Café
Haymaker Patio Grill-NEW
Hungry Dog
Johnny B. Good's Diner
KFC
Lil’ House
Mountain Mama’s
McDonalds
Old Town Pub & Restaurant
Penny’s Diner (Yampa)
Rex’s American Grill
Shack Cafe
Sharon’s at Pisa’s
Slopeside Grill
Snowbird Restaurant
Soda Creek Pizza
St. Cloud
Steamboat Smokehouse
Steamboat Snowmobile Tours
Stoker Bar & Grill
Starbucks
Sunpie’s Bistro
Sweet Pea Café
The Tap House
The Rusted Porch
The Soup Kitchen-NEW
Tugboat Saloon & Eatery
Wendy’s
Western BBQ
Winona’s
Umbrella Bar @ Bear River
LIVE MUSIC
Bear River
Boathouse
Cabin Bar
Cantina
Geano’s
Gondola Joe’s
Grand Cafe-NEW
Lil’ House
Market on the Mountain
Milk Run Donut Café
Mountain Brew
Ghost Ranch Saloon
Mahogany Ridge
Old Town Pub
Rex’s
7th Street Liquors
Artic Liquors
Butcherknife Brewing Co
Cellar Liquors
Central Park Liquor
Mahogany Ridge Brewery
Ski Haus Liquor
Market on the Mountain
Pioneer Spirits
Southside Liquors
Steamboat Discount Liquor
West End Liquor
WESTERN/SLEIGH RIDE/TOURS
Slopeside
Smokehouse
Sweetwater
Tugboat
Bar Lazy L
Dutch Creek
Elk River
Home Ranch
Ragnar’s
Saddleback Ranch
Steamboat Snowmobile
Sunset Ranch
Vista Verde
Western BBQ
Windwalker
YAMPA VALLEY CULINARY CREATORS:
There’s more to this cow town than just baked beans and cowboy coffee! These are but a few of the renowned Yampa Valley chefs
that have carved out unique tastes, taking Steamboat’s culinary palate to new heights daily.
CHRIS
WYANT
Executive Chef
Steamboat
MICHAEL
FRAGOLA
Cottonwood
Grill/Three
Peaks/La
Montana
PETER
LAUTNER
Cottonwood
Grill
BEN
STROOCK
Drunken Onion
COLLIN
KELLEY
Carl’s Tavern
Wyant came to Steamboat from Snowshoe Mountain
Resort in West Virginia, where he served as food and
beverage director. From 2003 to 2005, he held the
executive chef and food & beverage director position
with the Steamboat Grand. Prior to joining The Grand,
he held numerous positions with Keystone Resort
including executive chef of The Outpost, Alpenglow
Stube, the Der Fondue Chessel, and the Timber Ridge
Café; Chef de Cuisine of Alpenglow Stube; Sous Chef
of Der Fondue Chessel Restaurant; as well as held
numerous culinary positions at Keystone’s Conference
Center, IdaBelles, and the Edgewater Café.
A graduate of the Culinary Arts Institute of Seattle,
Erik Hyslop, has held the executive chef position
with the Steamboat Grand since 2009, where he has
cultivated a diverse menu that utilizes the freshest
ingredients focused on organic, natural and local
fare. Prior to the Grand, Hyslop served as chef de
cuisine for Isabel Pearl, in the heart of the Pearl
District in Portland, Oregon. He has held the sous
chef and chef of restaurants with the Steamboat
Grand overseeing all culinary aspects across the
property. In addition, Hyslop held numerous
positions with some of Seattle’s best culinary
establishments including the Troiani and Hotel
Vintage Park’s Tulio restaurant.
Originally from New York, Chef Michael Fragola
cultivated his appreciation for food over 27 years in the
culinary field. For a number of years he achieved
significant recognition (Bon Appetite & Gourmet) for
his cooking talents as the executive chef at La Montana
in Steamboat Springs, Colorado. Chef Michael
Fragola is now co-owner and chef of the Cottonwood
Grill where the menu features vibrant Pacific Rim
Cuisine blending the finest in American and Asian
flavors as well as Three Peaks and La Montana.
After graduating from the French Culinary Institute
with the Jacques Pepin Award, Kate began her
culinary career with Jean-Georges Vongerichten’s
signature, four-star restaurant in Manhattan.
Promoted immediately to Chef de Partie, she
remained with Jean-Georges for the next two years.
After a year as the executive chef at Hayday Country
Market in Westport CT, Kate returned to Steamboat
and Café Diva where she is currently is executive
chef/owner. Her exploding, succulent cuisine,
complemented by an extensive wine list has raised
eyebrows with critics and food connoisseurs across
the globe.
A 1985 graduate of the Culinary Institute of America,
Peter Lautner's culinary aspirations started in the heart
of New York City. As executive chef for Club 101 in
New York City and Reebok International Headquarters
in Boston, Lautner turned his passion for cuisine into a
19-year distinguished career. Lautner is now co-owner
and chef of the Cottonwood Grill where the menu
features vibrant Pacific Rim Cuisine blending the finest
in American and Asian flavors.
Executive Chef Ezra Duker joins the Truffle Pig
from the Urban Farmer at the Nines Hotel in
Portland and oversees the menu of seasonally
inspired cuisine. Chef Duker places an emphasis on
simple, straightforward preparation utilizing the best
ingredients in the Yampa Valley, as well as key
items from places around the globe. His vast array
of culinary experience includes Chef de Partie at the
renowned French Laundry, studying wine
production at The Napa Valley Reserve’s cellar and
knowledge of farm-to-table practices from the
progressive Noble Rot Wine Bar in Portland.
Chef Ben Stroock, owner of the new Drunken Onion
Get & Go Kitchen, focuses on preparing take-away
dinners including meatloaf with mashed potatoes to
pork chops to apple-habanera chicken wings. With
more than 16 years in the industry, Stroock sharpened
his culinary skills across a number of Steamboat
restaurants including Market on the Mountain,
Steamboat Yacht Club, Old Town Pub and The Main
Dish. Before arriving in Steamboat Springs in 1993, he
attended culinary school in San Francisco.
As a teenager in Roswell, Ga., Chris Randall cooked
and cleaned to save up enough money to buy
skateboards. Today, he cooks for fun. Laundry’s first
executive chef is a cooking veteran. Randall went to
college to study to be an artist, but his passion for
cooking kept him in the kitchen. He held his first
executive chef position at a restaurant in Nashville.
He brands himself a southern boy who does a lot of
‘whacked out’ Asian-influenced dishes and fine
dining versions of comfort food.
Collin Kelley learned the ins and outs of a busy kitchen
from a group of farm wives in a one-stoplight town in
Eureka, Kan. And he cooked as a means of survival.
Now 27 years old and undoubtedly one of the youngest
restaurant owners in Steamboat, Kelley stands behind
flatiron griddles mixing the cooking techniques he
learned in rural Kansas with the culinary skills he
picked up as a student at Johnson and Wales
University’s culinary arts school in Denver. A former
chef at fine dining joints in Denver that included
Ruth’s Chris Steakhouse and Del Frisco’s, fresh is
always a buzzword in Kelley’s kitchen.
Ceron Scott, the energetic, head chef at Sambi Cafe
in downtown Steamboat Springs, says the idea for
the Asian restaurant’s Sambi Roll came from a
simple culinary desire. The Jamaican-born Scott
leads a culturally diverse kitchen at Sambi Café in
The Victoria at Lincoln Avenue and 10th Street.
Scott moved to Steamboat from Michigan about
seven months ago, with his experience in sushi and
Japanese food stretching back to his work at a
Japanese restaurant in Montego Bay, Jamaica. His
skill in crafting the cuisine is evident in the speed
and sureness of his hands.
ERIK
HYSLOP
Executive Chef
Steamboat
Grand
KATE
RENCH
Café Diva
ERZA
DUKER
Truffle Pig
CHRIS
RANDALL
The Laundry
CERON
SCOTT
Sambi Café
CHRIS
MCKENZIE
Big House/Lil’
House
RICH
MOST
Riggio’s
Ristorante
Chris McKenzie has been a chef at a five-star French
restaurant and an elite hotel, before joining Lil’House.
A commitment to quality and freshness helped lure
McKenzie to accept the position as GM/Executive
Chef. But McKenzie’s biggest move came years
earlier, when he left his job at a venture capital firm in
Dallas after realizing he needed to be part of something
positive and culinary arts was the logical choice. Now,
the Indiana-born & Texas-raised chef finds satisfaction
in the challenge of surpassing diners’ expectations of
foods they already know well.
Brian began cooking in his teens and studied at the
Culinary Institute of America in Napa Valley as well
as at Johnson & Wales in Miami. He honed his skills
under the tutelage of Chef Norman Van Aken at
Norman’s in Miami. To broaden his knowledge
base, Brian worked as a stagiere in the kitchens of
Chef Charlie Trotter at Charlie Trotter’s, Chef
Govine Armstrong at Table 8 and Chef Daniel
Boulud at Café Boulud. Now with his wife, Katy,
they serve up the finest in culinary dishes at bistro
c.v. in downtown Steamboat Springs.
Chef Rich Most is a graduate of the Culinary Institute
of America, in Hyde Park, New York. His culinary
inspiration, complimented by exceptional service in a
warm inviting atmosphere has made Riggio's a locals
favorite for more than 20 years. Enjoy his creative
revisions on classic Northern & Southern Italian dishes
such as Filetto Capriciosa. At Riggio's the philosophy
is simple, treat your staff like family and your patrons
like house guests.
For more than two decades, Executive Chef Clyde
Nelson has been tucked away at The Home Ranch,
the lone Relais & Chateaux in Clark, Colorado. The
portrait of the skiing chef with the European ethos
and New England background is one part personal
history, one part inclination, and one part fate. After
his apprenticeship with Anton Flory (one of the first
Master Chefs in America) at the Toll House Inn,
Clyde followed his master’s footsteps back to
Austria where he engaged in a season of deeper
study at the Hotel Stern in Innsbruck. In the end,
Clyde says he was destined for the Home Ranch,
with its Alpine wilderness, great skiing, and culinary
excellence.
BRIAN
VAUGHN
bistro c.v.
CLYDE
NELSON
The Home
Ranch
Top Hot Plates From Ski Town, U.S.A.®
bistro c.v....................................... Washington Coho Salmon~~Coho Salmon With Carnaroli Risotto, Japanese Radish, Grant Farms
Golden Beets And Parmesan Froth
The Cabin .................................... Filet Mignon~~8 Oz. Filet Mignon With Baby Asparagus And Porcini Dusted Fingerling Potatoes,
Gorgonzola Dolci And Veal Stock.
Café Diva ..................................... Niman Ranch Beef Tenderloin~~Mashed Yukon Gold Potatoes, Asparagus, Cabernet-Veal DemiGlace Accent This Specialty
Cottonwood Grill ........................ Rice Paper Mahi Mahi ~~Fresh Mahi Mahi Steak Spread With Shrimp Kaffir Mousse, Wrapped
In A Delicate Rice Paper, Served Atop A Forbidden Black Thai Rice Cake, Asian Vegetable Stir
Fry And Finished With Red Curry Sauce And Kaffir Infusion.
Hazie’s .......................................... Grilled Tenderloin~~All Natural Colorado Beef Resting In A Port Wine Reduction, Topped With
Maytag Bleu Cheese, Accompanied By Scalloped Potatoes And Winter Vegetables
L’apogee....................................... Yampa Valley Lamb~~Grilled Yampa Valley Lamb Sirloin, Soft Chevré Polenta With Warm
Rosemary Vinaigrette
La Montana ................................. Camarones De La Montana~~Jumbo Shrimp Filled With Crabmeat, Jack Cheese, Pico De Gallo
Wrapped In Bacon And Baked; Then Topped With Jalapeño Hollandaise And Served With Corn
Flan And Tempura Asparagus
Mahogany Ridge ......................... Elk Osso Bucco~~Braised And Slow Cooked To Perfection Served Over A Brown Ale Risotto
Cake With Romesco And Porter Cream Sauces
Ore House At Pine Grove ........... Steak Ore House~~Filet Of Beef, Bacon Wrapped, With Crab Meat, And Béarnaise
Ragnar’s....................................... Pomegranate Duck Breast~~Marinated In Pomegranate Juice, Tender Pan Seared Duck Breast
Sliced And Served With Caramelized Onion Cherry Chutney And Spicy Walnuts
Riggio’s ........................................ Filetto Capriciosa~~Filet Mignon Of Beef Seasoned And Grilled, Topped With Herbed Goat
Cheese And Oven Roasted Tomato, Finished In A Garlic Studded Bardolino Demiglaze With
Tuscan Roasted Potatoes
Three Peaks Grill ........................ Raw Bar~~Pacific & Atlantic Oysters And Littleneck Clams Taken From The World's Certified
Waters, Deftly Shucked And Presented Immediately With Traditional Garnishes Over Rock salt
Menu items subject to change without notice.
-www.steamboat.com-