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uruguay farmed ossetra caviar, shallots, red onions, caper dust and a quail egg
cucumber, fresh lime and fleur de sel
steamed with pernod , white wine, garlic, tomato, saffron, pancetta and cream
rich puree with artichokes, sun chokes, cream and a stilton beignet
chilled spicy tomato broth with diced bell peppers, garlic, cucumber, avocado and sherry vinegar
cucumber, pear tomatoes and elderflower vinaigrette
basil 'caviar,' olive oil and balsamic vinegar
bay scallop meunière ragoût of butter, lemon and parsley with haricots verts
seaweed and radish salad, sea water foam and potato gaufrette
crusted with pistachio and wrapped in prosciutto with sauce verge and a cheddar, potato croquette
zucchini, potato latke, creme fraiche and horseradish beurre maitre d'hotel
leg confit, jalapeno sausage and seared breast wild strawberry sauce and crisp duck fat cooked potatoes batonette
julienne romaine hearts, shaved regianno and sweet yellow corn sauce
Menu for Wildflower at The Lodge at Vail provided by Allmenus.com
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