Culinary Corner, Week of July 3-8
Hello! Welcome to July, I hope you are all staying cool. The Menus this week get a new look, with some things being moved around and some things changing. It is also the first week of the new Seasonal Menu, with some changes to reflect the seasons and the weather.
We are getting closer to some work being done in the Dining Room, Hunt Club and Bar. I am confirming some dates and times, but I hope to be able to give some updates soon.
Tuesday is of course, Independence Day. As we celebrate, Angie has some fun events planned, and the restaurant will be open from 11-1:30, as we do on most major holidays. The meal will be a buffet and you can expect classics like Barbecued Chicken, Ribs, Bratwurst, Burgers, Macaroni and Cheese, Baked Beans and of course Corn on the Cob.
Speaking of Corn, July is the month that we start to see the earliest Colorado Produce, with corn being first, followed by melons and then peaches. We are, of course, in the early stages of planning the Farmer's Market and celebrating all the bounty that our state has to offer.
The Soup of the week is Chicken Tortilla: tomatoes, peppers, pulled chicken simmered together with corn tortillas, which both flavor and thicken the broth. this is garnished with crispy tortilla threads and has a bit of a Southwestern flair to it without being spicy.
Our appetizer for the week is Crab Salad Inari. This is a piece of tofu that has been stuffed with crabmeat rice and vegetables. It's served chilled with sweet soy sauce, and a shot of Saké.
The Cheese is Moody Bleu. This smoked bleu cheese is really rich, from Roth Cheese in Wisconsin and is very rich and flavorful. We are serving it with dates, and I suggest a glass of Port, or if you are feeling adventurous, I know from experience that this cheese goes with Laphroaig Single Malt Scotch very well.
At Dinner, try the Pan-Seared Tilapia. This is served with a Curry-Lentil Sauce, Sesame Snap Peas and Sticky Rice. The fish is mild, and the dish is very heart-healthy.
We have Grilled Ribeye Steak topped with Bleu Cheese Butter, served with Chive- Mashed Potatoes, Try it with Zinfandel.
Our Chicken Saltimbocca is composed of a boneless, skinless chicken breast, wrapped in prosciutto before being seared and roasted. We are serving it with Asparagus and Hotel Potatoes. Think of Hotel Potatoes as a kind of crispy mash, with the potatoes being roasted until the skins crisp up before being mashed with butter and salt. They are pretty yummy.
The Vegetarian Special is a bit different this week: we drizzle eggplant with olive oil and sea salt before we roast it. Then, when it's soft, we add fresh mozzarella and heirloom tomatoes before flashing it in the broiler until it's browned and bubbly. Fresh basil goes on top, not unlike a Margherita Pizza (without the crust). This is not only vegetarian but gluten-friendly as well.
Don't miss the pasta this week: Lobster Ravioli in a light cream sauce, topped with more lobster meat and pesto bread on the side. Definitely a hearty meal, if you like Chardonnay this is a perfect pair with Kendall-Jackson Vintner's Reserve.
For nightly specials, look for Pork Chops, Snapper, Lasagna, Beef Short Ribs, and Grilled Lobster.
At Lunch, we'll feature Carved Pork Loin, Ribs, Swedish Meatballs, Beef Tenderloin and Chicken Cordon Bleu.
I will be away on Monday,
