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A RANCH-TO-TABLE EXPERIENCE FROM OUR CULINARY TEAM
This year, we’ve had some exciting additions to our culinary team. So, we’re thrilled to host this event as a way to fully introduce their talents. This 4-course meal will be a continuation of our Dinner on the Divide series, and it is a great way to sample some fresh offerings from our amazing and growing culinary team.
Cocktail Hour with Passed Appetizers and Andy Strauss Live entertainment
MENU
First Course
Roasted Root Vegetable Soup Served in a Roasted Squash Bowl
Spiced Crème Fraiche, Crisp Root Vegetable Strings, Herb Oil
Second Course
DTR Wagyu Carpaccio served with Bitter Winter Greens, Fig and Balsamic Vinaigrette, Grilled Baguette, Fried Capers, Pinot Noir Pickled Onions, Grana Padana, Truffle Oil
Third Course
16 hour Wagyu Short Rib, Celeriac- Apple and Parsnip Puree, Mustard Seed Caviar , Crispy Quinoa, Pickled Carrot and Shaved Asparagus Slaw, DTR Demi Glace
Dessert
Autumnal Colors
Ginger Poached Pear, Vanilla Bean Sponge, Roasted Squash, Cranberry Coulis, Salted Pepitas
Optional Entrees:
Vegetarian- Tempeh Strudel- Caramelized Onion and Shallots, Forest Mushroom, Wilted Greens, Gorgonzola Fondue, Toasted Filberts, Rehydrated Cranberry
Tickets $110/person (plus tax & service fee) | Limited seating available | Special Lodging Rate $195 for Attendees
FOR RESERVATIONS
Contact Reservations at 970-726-5632