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Meals can
be customized for any occasion during your stay at the
Retreat. Large groups may be interested in buffet style
service. Smaller groups may be interested in plated dinner
service.
Reservations
should be made with at least 24 hours of notice…Longer
advance notice is appreciated for large events. We require
a minimum purchase amount of $150 for dinners of any kind.
The local sales tax of 9% is added to all tabs, but service
is tax exempt.
Buffet style
services are ideal for groups larger than ten people.
Meals are priced per person, and children under 12 receive
half price. These meals are typically self-served…family
style. Certain groups may require additional servers;
this may be reflected in additional cost. Reservations
and other details are available by speaking directly with
the chef.
Plated dinner
service is available to all who want the best in presentation,
service, and exquisite taste. The chef specially procures
the menu offerings at the time of service, with uncompromised
freshness and quality. Plated dinner service requires
additional servers for groups larger than ten people.
After a long day outdoors in the fresh air, there's nothing
more relaxing than enjoying a bottle of wine by the fireplace
while our expert chef, Ian Leeming, prepares an incredible
meal for you to enjoy!
Ian can create anything from a romantic dinner for two
in your suite to a hearty buffet for 20 (or more!) in
our spacious dining room. Just think, you won't have to
drive (or ride the shuttle), or even make
yourself "presentable"…. A meal
with your own personal chef is definitely something you
should experience during your visit, and Ian will make
it unforgettable.
The cost for The Private Chef Experience is $75 per person, and we request a minimum of two people. The cost does not include drinks, gratuities, or tax. Guests are encouraged to bring their own bottle of wine or other favorite drink. We do not charge corkage fees. Additional appetizers, a combination of soup and salad, or custom orders are subject to additional charges. Your dinner can take place in any of our master suites or common areas throughout the lodge. Please make your reservation a minimum of 24 hours in advance so that we may arrange for the chef. For special occasions and other important dinners we recommend reserving the chef when you make your room reservation.
Crested Butte Private Chef Experience
| Appetizers/Tapas - Pick one per table |
Jamaican
Wontons (4) |
|
Jamaican
jerk spiced chicken and steamed green cabbage wontons
are served with a cherry-pineapple-ginger sweet
and sour. |
|
Santa
Fe Scallops (6) |
|
Giant
Bay Scallops are sautéed and served on a
bed on spinach with roasted pine nuts, and a slightly
spicy red Chimayo chili cream sauce. |
|
Hawaiian
Style Crab Cakes (2) |
|
Crab
cakes are fried and served with a pineapple-chipotle
salsa. |
|
Stuffed
Mushrooms (6) |
|
|
Jumbo
button mushrooms are stuffed with an herb cream
cheese, minced garlic and mushrooms, lightly breaded
and baked. |
|
Baked
Brie with fruit and crackers |
|
Brie
cheese is wrapped in light puff pastry and baked,
served with fresh fruit and assorted crackers. |
|
| Soups - Pick one soup or salad per person
|
French
Onion Soup |
|
Served
traditionally with toasted baguette and melted Gruyere
cheese. |
|
Hungarian
Mushroom Soup |
|
A
flavorful cream of mushroom soup. |
|
| Salads - Pick one soup or salad per person
|
Caesar
Salad |
|
Hearts
of romaine, seasoned croutons, and grated parmesan
cheese dressed in classic Caesar dressing. |
|
Greek
Salad |
|
Hearts
of romaine, red onion, grape tomatoes, kalamata
olives, and cucumber dressed in tangy garlic-feta
dressing. |
|
Pear
and Gorgonzola Salad |
|
Organic
greens, sliced pear, candied walnuts, and gorgonzola
cheese dressed in raspberry vinaigrette. |
|
The
Roquefort Wedge |
|
Iceberg
lettuce, shredded carrot, and grape tomatoes
dressed in smooth Roquefort cheese vinaigrette |
|
| Entrees - Pick one per person
|
Filet
Mignon |
|
Choice
beef tenderloin cooked to preferred temperature
is accented with a rich Cabernet Sauvignon reduction,
rosemary-infused mashed potatoes, and sautéed
seasonal vegetables. |
|
Rack
of Lamb |
|
Two
Colorado lamb chops are lightly seasoned and baked,
accented with a rich Cabernet Sauvignon reduction,
roasted new potatoes, and sautłed seasonal vegetables.
|
Ginger
Glazed Salmon |
|
An
eight ounce filet of Salmon is baked, glazed with
a sweet ginger sauce, served over wild rice, and
steamed vegetables. |
|
Scallops
Alfredo |
|
Bay
Scallops are sautéed with artichokes, tomatoes,
zucchini, and summer squash, served over bowtie
pasta in a savory oregano cream sauce and freshly
grated parmesan. |
|
Roasted
Chicken Breast |
|
Free
range chicken breast is slow roasted and served
with rosemary-infused mashed potatoes, light gravy,
and sautłed seasonal vegetables. |
|
Chicken
Marsala |
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Free
range chicken breast is sautłeed with mushrooms,
onions, and zucchini served over bowtie pasta in
a Marsala Wine flavored cream sauce |
|
Vegetarian
Delight |
|
| Grilled
Portabella mushrooms served over wild rice accented
with gorgonzola and spinach stuffed tomato. |
|
| Desserts - Pick one per person
|
Fresh berries with
Crème Anglaise |
|
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|
Chocolate Mousse with
fresh whipped cream |
|
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Pistachio Pudding
Cake (slice) |
|
a
la mode |
|
Chocolate Cherry Almond
Cake (slice) |
|
a
la mode |
|
Vanilla Bean Ice Cream
with Caramel and/or Chocolate Sauce |
|
BY
RESERVATION ONLY
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