Showing posts from April 6, 2009

Starter: Cumin Dusted Sea Scallops

Here is a great example of our spring/fall menu in the Mountain View. This is cumin dusted scallops with shaved prosciutto, spicy cilantro puree, plantain chips and mango picodegallo. We have been promoting our new menu with a simpler version of this appetizer at functions such as Taste of Colorado Springs. So far, feedback has been unbelievable. For an appetizer such as this, we brought together a perfect combination of flavors and textures to make a wonderful start to a dinner.

Ancho-Coffee Rubbed Buffalo Short ribs

With aggressive pricing on the new menu, our Buffalo short ribs are not only delicious, but very reasonably priced. This dish, simple and flavorful is only going to cost the guest $18. I braised the short ribs for 5 or 6 hours, and the meat just falls off the bones. Its served with a roasted mushroom salsa and chipotle yams. What a steal! As we approach the launch of our new menu, the upcoming items are making a quiet debut as our dinner specials. This not only helps with feedback, but also provides our employees with exposure to the menu before it comes out.

Mountain View Dinner Menu

Honey Fig Bread with Salt Cured Ham $8
Fresh Melons, Mint, and Manchego Cheese

Chorizo Tamale $8
Aged Cheddar and Mango Pico De Gallo

Beef Skewers $9
Fresh Mango Salsa and Jalapeno BBQ Glaze

Fried Herb Raviolis $7
Charred Corn and Cilantro Crème

Cumin Dusted Sea Scallops $9
Salt Cured Ham, Plantain Chips, and Avocado Vinaigrette

Appetizer Platter $15
Cumin Dusted Scallops, Fried Herb Ravioli, and Chorizo Tamale

Sunset Caesar $5
Fresh Romaine, Charred Corn, Ancho Caesar Dressing, and Shaved Parmesan

Watermelon Salad $6
Shaved Jicama, Spinach Leaves, and Toasted Pumpkin Seeds

Rocky Mountain Cobb …

Colorado Fusion

Here is a look at some of our starters on the new menu dropping one week from today. Watermelon salad, Pterodactyl Wings, Jalapeno-bacon and cheddar potato poppers, Manitou shrimp spring rolls, front range oysters, herb fried raviolis, fig bread with melon salad, aged cheddar and chorizo tamale, chicken and manchegotaquitos, Appetizer sampler platter, and our beef skewers. As part of our preparation for the new menu, we did a small showing of some new menu items with our leadership team. Judging by the empty plates, I think it went over fairly well. I am truly excited about our upcoming menu for many reasons. First and foremost, we are developing direction for the Ala Carte that I feel lacked in the past. The Colorado fusion concept has been a collaboration between myself and the resorts Executive Chef and Executive Sous Chef. Together we are bringing life to this restaurant. With spring and summer creeping up on us, the menu we will be rolling out is bright colors, local product, and…