Executive Chef Kevin Humphreys elevates traditional “mountain cuisine” by creating simple, yet refined dishes that appeal to the après ski crowd and the discerning diner. Guests will discover a delectable assortment of appetizers and shared plates – perfect for après ski – or enjoy a variety of other delicious menu items from grass fed and Kobe steaks to elk, bison and fish dishes. A majority of the menu is gluten-free and vegetarian options are available.
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