(970) 343-1555(970) 343-1555
The Ritz-Carlton, Bachelor Gulch, Avon, CO 81620
Served with assorted breakfast cereals.
Served with traditional sides.
Served with nueske's bacon.
Served with any style.
Served with brown sugar, rum soaked raisins.
Served with walnuts, brown sugar, rum soaked raisins.
Served with kurobuta ham, hollandaise.
Served with two eggs, red-eye gravy.
Served with fried eggs, salsa guajillo, cotija cheese, crispy tostada.
Served with candied cashews and sesame-mustard dressing.
Served with pan-roasted chicken breast, pan-seared shrimp.
Served with bruschetta and white anchovies
Served with sweet onions, candied walnuts, marinated cherry tomatoes, endive and maytag blue cheese.
Served with maine lobster, avocado, sweet corn, cilantro oil.
Served with avocado, micro cress and wonton chips.
Served with tomatoes, basil, garlic, ligurian olive oil.
Served with sauteed spatzle, parsley, marjoram and paprika.
Served with grilled whole grain bread, herbed aioli, arugula, tomato and apple wood smoked bacon.
Served with garlic, chili oil, ginger, baby bok choy, snap peas and jasmine rice.
Served with smoked onion marmalade, garlic aioli and vermont farmhouse cheddar.
Topped with roasted cippolini onions, garlic spinach, parsley and fiore di sardo.
Topped with fresh tomato sauce, roasted eggplant, mushrooms, leeks and goat ricotta.
Topped with sweet peppers, roasted tomatoes, jalapenos, cilantro, shaved red onions.
Served with sweet shrimp, fresno chili, squash blossom, ligurian olive oil.
Served with in sesame-miso tuile cones.
Served with spicy cocktail glaze, herb salad, horseradish panna cotta.
Served with sticky rice, avocado, wasabi, soy-yuzu sauce.
Served with herb goat cheese, toasted hazelnuts, shallot-citrus vinaigrette.
Served with fuji apple, shaved fennel, endive, pine nuts.
Served with morels, chanterelles, lobster mushrooms, burrata, thyme
Served with organic ricotta, house grown oregano, provencal olive oil.
Served with luigi guffanti burro, confit tomato, boni parmesan.
Served with bok choy, garlic, ginger, chili oil, lemongrass, jasmine rice.
Served with garlic spinach, saffron, blue crab, guanciale, mussels, maine lobster.
Served with orange-sunchoke puree, romanesco, local currants, almonds, capers.
Served with curried corn, bengali chutney, cucumber raita, young shiso.
Served with wild chanterelle mushrooms, sonoma goat cheese, marsala,.
Served with horseradish potatoes, broccolini, pine nuts, fiore de sardo, grain mustard.
Served with polenta reggiano, zucchini ribbons, natural jus, preserved lemon.
Served with leek puree, fingerlings, caramelized pearl onions, confit bacon, gremolata.
Served with hunan eggplant, snow peas, cilantro-mint vinaigrette.
Served with braised swiss chard, sweet cippolinis, armagnac-green peppercorn sauce, pommes ligot.
Medjool date cake topped with warm butterscotch caramel with tangerine glace.
Served with mocha praline cream and chocolate sorbet.
Served with with 50 bean vanilla ice cream.
Served with puff pastry, creme brulee, orange marinated.
Served with sauteed seascape strawberries.
Just baked cookies, candies and sweets.
Chef's selection of domestic and imported cheeses with homemade marmalades.
Served with vanilla ice cream, chocolate sauce, sprinkle, whipped cream.
Menu for Spago provided by Allmenus.com
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