Hello! Please help me welcome Bob Burden, our new Director of Dining to Vi at Highlands Ranch. Bob has an impressive background that I'll let him regale you all with, and we are looking forward to great things from him.
Ok, so the Soup This week is Chicken Tortilla. Basically, pulled chicken, peppers and onions in a tomato broth, thickened with corn tortillas. And-- gluten-free.
The cheese this week is Chimay. This is a cows' milk cheese made by Trappist Belgian monks, also well known for their outstanding beer. The texture is creamy and slightly soft, with a mild flavor. we are serving this with sliced cornichons-small tart pickles and Marcona almonds from Spain.
The appetizer is this week is a Shrimp and Avocado salad, with olive oil and lime. This is definitely a dish that I recommend having in the dining room, as some of the beautiful presentation is lost in the takeout box.
For Lunch we have our famous Salmon and Grilled Vegetable Skewer with pineapple chili sauce and brown rice. This dish has been a resident favorite from the first summer we opened in 2008.
Also at lunch, our certified Angus beef burger is topped with barbecue sauce,, Cheddar, and onion rings in what we call a Western Burger. Served with potato salad, it will be cooked to your liking.
We have Chicken Soft Tacos at lunch as well. The chicken is braised slowly in southwestern spices and served on flour or corn tortilla with salsa verde, Oaxacan cheese (light and crumbly), and spanish rice.
We have Grilled Beef Tenderloin, sliced and served on a ciabatta roll with red onion marmalade, Boursin Cheese and steak fries.
For a vegetarian special, Impossible Burger meat is combined with rice and stuffed inside bell peppers, then covered in tomato sauce and cooked until soft. one or two per order, (depending on how big the peppers are).
The Pasta this week is Veal Bolognese, tossed with penne pasta, shaved Parmesan and garlic bread.
On the Dinner Buffet look for Samten's Southwestern Roast Chicken, a Taco Station on Tuesday, Almond-Crusted Trout with Amaretto Butter, Mushroom and Garlic Stuffed Beef Tenderloin, our famous house Honey and Miso-Glazed Salmon. We finish on Saturday with a Stir-Fry station.
All of these and more menu items are discussed at the weekly Culinary Corner meeting every Monday at 10 am in the Dad Clark Bar. No sign up necessary, please join us for coffee, pastries and conversation as we discuss the high and low points of the menu and offer your own suggestions of what you would like to see on the menu. We look forward to seeing you there!
Greg
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