Dinner / Summer 2019

/ Snacks /

Available for Happy Hour 50% OFF 5-6pm & 9-10pm

° CRISPY BRUSSELS SPROUTS / 7
table spice

CHICKEN MASALA TACO / 10
chermoula, paneer, potato strings, pickled onion, baby cilantro, cucumber

PORK ‘WINGS’ / 14
gochujang sauce

* SIMPLE BURGER / 18
brioche bun, bacon aioli, potato wedges

PORTOBELLO “FRIES” / 9
truffle oil, red chili flakes, grana padano

° ROASTED CARROT & BEET SALAD / 12
orange roasted beets, agave glazed carrots, goat cheese, tart cherries, parsnip crisp

+ FALAFEL / 14
baba ganoush, pomegranate, curry oil, pickled onion, roasted feta

SOUP DU JOUR / 9
showcasing the season

/ Small Pates /

* TUNA POKE/ 12
toasted sesame, pineapple, fiery sticky rice avocado

°* STEAMED MUSSELS / 14
tomato & garlic broth, sausage, chermoula, grilled bread

* TABLE 79 BURGER / 22
golden bacon aioli, egg, pimento cheese, potato wedges

*+ FALL KALE SALAD / 12
charred kale, candied walnuts, craisins, apple, blue cheese, cherry molasses vinaigrette

SMOKED ELK & CHORIZO
MEATBALL / 4

sweet corn succotash, sun dried tomato aioli

° BIBB & GREENS SALAD / 11
apples, bacon, parmesan, dijonaise

GOAT CHEESE TART / 13
herbed goat cheese, smoked salmon, tobiko roe, spinach, lemon vinaigrette

° CHARCUTERIE & CHEESE PLATTER / 19
chef’s choice of salumi, marinated olives, marcona almonds, cornichons, chestnut honey

/ Mains /

JÄGERSCHNITZEL / 34
pork schnitzel, spaetzle, roasted parsnips & carrots, mushroom gravy, roasted apple

°*+ PAN SEARED SALMON / 36
pad thai rice noodles, caramel coconut sauce, sautéed snow peas, lime

°* PIRI-PIRI DUCK BREAST / 34
yellow rice, peas, carrots, braised kale, cilantro, spiced butter glaze

POTATO GNOCCHI & ELK BOLOGNESE / 32
oyster & crimini mushrooms, seasonal vegetables, house made ricotta

+ VEGETARIAN GNOCCHI / 32
oyster & crimini mushrooms, seasonal vegetables, marsala cream sauce, blue cheese, walnuts

BBQ SHORT RIB / 36
chipotle BBQ sauce, seasonal vegetables, corn bread, herb & garlic roasted red potatoes

/ Kids /

Pasta with a Meatball / 8
choice of butter & parmesan, marinara, cheese

Simple Burger & Potato Wedges / 10
served with ketchup

Kids Steak & Potatoes / 12

/ Sweets /

Solid

Warm Churritos / 9
chocolate ganache sauce, vanilla creme anglaise

Amaretto Scented Tiramisu / 11
lemon curd, espresso coffee beans, hazelnut cocoa sauce

Strawberry Rhubarb Cobbler / 10
homemade granola with almonds, vanilla ice cream

Liquid

Cherry Tootsie Pop / 12
amaretto, creme de cacao, luxardo, tart cherry juice, cherry bark vanilla bitters

Espresso Martini / 12
vodka, espresso, st. george nola coffee liqueur, simple syrup

Grandma Betty’s Hot Toddy / 12
four roses bourbon, apple jack brandy, lemon, agave, apple cider

Classic Chocolate Martini / 12
creme de cacao, vodka, averna amaro, demerara syrup

Available for Happy Hour 50% OFF 5-6pm & 9-10pm

° CRISPY BRUSSELS SPROUTS / 7
table spice

CHICKEN MASALA TACO / 10
chermoula, paneer, potato strings, pickled onion, baby cilantro, cucumber

PORK ‘WINGS’ / 14
gochujang sauce

* SIMPLE BURGER / 18
brioche bun, bacon aioli, potato wedges

PORTOBELLO “FRIES” / 9
truffle oil, red chili flakes, grana padano

° ROASTED CARROT & BEET SALAD / 12
orange roasted beets, agave glazed carrots, goat cheese, tart cherries, parsnip crisp

+ FALAFEL / 14
baba ganoush, pomegranate, curry oil, pickled onion, roasted feta

SOUP DU JOUR / 9
showcasing the season

* TUNA POKE/ 12
toasted sesame, pineapple, fiery sticky rice avocado

°* STEAMED MUSSELS / 14
tomato & garlic broth, sausage, chermoula, grilled bread

* TABLE 79 BURGER / 22
golden bacon aioli, egg, pimento cheese, potato wedges

*+ FALL KALE SALAD / 12
charred kale, candied walnuts, craisins, apple, blue cheese, cherry molasses vinaigrette

SMOKED ELK & CHORIZO
MEATBALL / 4

sweet corn succotash, sun dried tomato aioli

° BIBB & GREENS SALAD / 11
apples, bacon, parmesan, dijonaise

GOAT CHEESE TART / 13
herbed goat cheese, smoked salmon, tobiko roe, spinach, lemon vinaigrette

° CHARCUTERIE & CHEESE PLATTER / 19
chef’s choice of salumi, marinated olives, marcona almonds, cornichons, chestnut honey

JÄGERSCHNITZEL / 34
pork schnitzel, spaetzle, roasted parsnips & carrots, mushroom gravy, roasted apple

°*+ PAN SEARED SALMON / 36
pad thai rice noodles, caramel coconut sauce, sautéed snow peas, lime

°* PIRI-PIRI DUCK BREAST / 34
yellow rice, peas, carrots, braised kale, cilantro, spiced butter glaze

POTATO GNOCCHI & ELK BOLOGNESE / 32
oyster & crimini mushrooms, seasonal vegetables, house made ricotta

+ VEGETARIAN GNOCCHI / 32
oyster & crimini mushrooms, seasonal vegetables, marsala cream sauce, blue cheese, walnuts

BBQ SHORT RIB / 36
chipotle BBQ sauce, seasonal vegetables, corn bread, herb & garlic roasted red potatoes

Pasta with a Meatball / 8
choice of butter & parmesan, marinara, cheese

Simple Burger & Potato Wedges / 10
served with ketchup

Kids Steak & Potatoes / 12

Solid

Warm Churritos / 9
chocolate ganache sauce, vanilla creme anglaise

Amaretto Scented Tiramisu / 11
lemon curd, espresso coffee beans, hazelnut cocoa sauce

Strawberry Rhubarb Cobbler / 10
homemade granola with almonds, vanilla ice cream

Liquid

Cherry Tootsie Pop / 12
amaretto, creme de cacao, luxardo, tart cherry juice, cherry bark vanilla bitters

Espresso Martini / 12
vodka, espresso, st. george nola coffee liqueur, simple syrup

Grandma Betty’s Hot Toddy / 12
four roses bourbon, apple jack brandy, lemon, agave, apple cider

Classic Chocolate Martini / 12
creme de cacao, vodka, averna amaro, demerara syrup

CHEF DE CUISINE GABRIEL LEDESMA • SOUS CHEF JACOB NELSON • GENERAL MANAGER JEFF OTTERSON

° GLUTEN FREE OR CAN BE PREPARED GLUTEN FREE + CONTAINS NUTS

* These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne Illness, especially if you have certain medical conditions. Your well-being is important to us. Please notify us of any allergies. Not all ingredients are listed on the menu.

KITCHEN APPRECIATION SURCHARGE

Please note that a kitchen appreciation surcharge of 3% will be included in your bill. This fee is 100% paid to our kitchen employees in order to provide a more sustainable compensation model for our valued team members. By doing this, our Destination Hospitality kitchen employees will be better equipped to meet the incredibly high cost of living in our resort markets and our guests will be able to enjoy our restaurants for years to come.

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