WINE SPECTATOR AWARD AND NEW TASTING MENU
Atwater is hot! Winning awards, debuting new a new menu and really cool fish (read below!)~
Continuing to be recognized as one of Colorado’s most notable dining destinations, Atwater on Gore Creek at the Vail Cascade Resort was recently honored with the 2010 Wine Spectator Award of Excellence. The award is designated for wine lists that offer a well-chosen selection of high quality producers, along with a thematic match to the menu in both price and style. Typically, these lists offer at least 100 selections; Atwater offers more than 285 hand-picked selections ranging from exceptional wines by the glass to true celebration wines such as a 1982 Chateau Mouton Rothschild.
Atwater on Gore Creek joins only a handful of other distinguished restaurants in Vail in this special recognition for the establishment’s comprehensive and in-depth wine list. Sommelier and Atwater General Manager Adam Lewis worked closely with Executive Chef Adam Votaw to select the offerings which are as diverse as the newly unveiled Chef’s Tasting Menu.
Atwater on Gore Creek debuted the new Chef’s Tasting Menu this week; a choice of either three or four courses of inspired menu options focusing on locally sourced produce and meats, and food items procured from businesses that utilize sustainable food principals, such as the “Green Olive and Pistachio Crusted Salmon” dish—with story of its own: the fish is carefully farm raised and hand fed in the Atlantic waters of Scotland’s Northwest Coast (for more information on Wester Ross Salmon, visit http://www.wrs.co.uk/). The Atwater team painstakingly researched and chose menu items and wine selections that would fit the diverse needs of the diners:
“This menu is the best expression of the culinary team’s skills and talent by creatively displaying flavors, textures and aromas that are guaranteed to impress even the most discriminating palate, and it further enhances the list of different experiences that the Vail Cascade provides” stated Adam Lewis, Atwater general manager.
Inspired by fresh, natural and organic ingredients from regional farms and purveyors, each selection on Atwater on Gore Creek's menu features uniquely unexpected twists and perfectly paired ingredients for an elevated creative American cuisine experience. Additionally, many of the dishes are adorned with herbs from the chef’s garden on the resort’s property, and every diner is offered several selections in each category of appetizer, entrée, salad and dessert. The current menu (included below) will change slightly to accommodate seasonal availability and customer demand, and is priced at $45 prix fixe for three courses, and $55 for the four course option. The award winning wine list can be viewed upon request from media contact Kirsten Texler at firstname.lastname@example.org.
Reservations are welcomed when calling Atwater on Gore Creek at 970-479-7014 or the Vail Cascade Resort at 970-479-7111.
TASTING MENU ~ AUGUST 2010
YELLOWFIN TUNA POKE
Sesame Crisps, Yuzu, Mango, Avocado, Jalapeño
SEARED HUDSON VALLEY FOIE GRAS
Ginger Spinach, Melted Leeks, Phyllo Tuile, Corn and Vanilla
Vegetables a la Grecque, Wild Mushrooms, Ricotta Salata, Brown Butter Vinaigrette
COLASSAL BLUE CRAB PANZENELLA
Artichoke and Mushroom Crudo, Upland Cress, Pommery Mustard
Red Pepper Sabayon
GRILLED ASPARAGUS SALAD WITH SUGAR CURED BACON
Tangerines, Hearts of Palm, Gem Lettuce, Black Truffle Carpaccio
SUMMER GREENS & GARDEN HERBS
Yellow Peaches, Hazelnut Praline, Marinated Manchego, White Balsamic Vinaigrette
COLORADO VENISON RACK
Celery Root Pierogi, Pickled Cherries, Spinach, Nutmeg, Lemon
SEARED DIVER SCALLOPS
Basmati Risotto, English Peas, Preserved Lemon, Greek Yogurt
Madras Curry, Candied Mint
BLACK PEPPER NEW YORK STEAK
Brown Butter Tater Tots, Blue Cheese Stuffed Mission Figs
Grilled Heirloom Tomatoes, Shitake Demi
WILD MUSHROOM TAGLIATELLE
Lemon Rosemary Emulsion, Gruyere, Mushroom Chips
GREEN OLIVE & PISTACHIO CRUSTED SALMON
Grilled Fennel, Radicchio, Oranges, Chilies, Cucumbers, Potato Galette
CARROT CAKE STREUDEL
Carrot Cake Ice Cream, Burnt Orange Caramel
CHOCOLATE & RASPBERRY NAPOLEAN