Ludwig's Restaurant at Sonnenalp Resort of Vail

Served with potato, asparagus salad, and micro greens

Served with peach compote, petit salad, baguette and port wine reduction

Prosciutto, asparagus, lettuce, bean sprouts, rice paper served with a avocado vinaigrette and coleslaw

Romaine, parmesan, croutons, and chef caseys caesar dressing

Served with endives and pecans with lemon vinaigrette

Berries, red currants, yellow beets, remoulade and tangerine vinaigrette

Served with balsamic reduction and pesto vinaigrette

Cold leek and potato soup, served with truffle oil

Served with basil oil

Crab, apple and creme cappucino with a puff pastry parmesan cheese stick

Ricotta and herbs ravioli, corn, sauternes cream saffron and confit tomatoes

Broccoli al anglaise with walnut oil, petite vegetables and classic meuniere sauce

served with nicoise vegetables, provencal jus, petite salad and artichoke confit

served with trenette al dente, basil, tomato confit and black olives

Center cut of beef tenderloin roasted to perfection with a fricassee of mixed vegetables, pommes dauphine and port wine sauce

Three bone colorado rack of lamb served with apple cider onion confit, sunchoke and petite vegetables

Beef tenderloin, olive oil and thyme potato puree served with petite vegetables and rosemary sauce

Served with corn pancakes, petites vegetables and squab jus

Grilled seasonal vegetables served with chive oil and balsamic vinaigrette

Served with mango gelato

Topped with fresh berries

with almonds, blueberry sauce, guava sauce and passionfruit crème anglaise

Three homemade Sorbets served with fresh berries

Served with kiwi sauce

Served with frangipane and rosemary infused gelato