Enjoy a taste of luxury via a cuisine that reflects the local Colorado landscape. All menus are curated throughout the seasons to fit your special occasion. Chef Steven Anthony’s cuisine pays respect towards the mountainous alpine of the High Rockies, where he proudly supports local growers and producers throughout the state. Each menu is a reflection of being in Colorado with tastes and homage towards his Puerto Rican heritage.
Whether you are celebrating your rehearsal dinner, hosting a family gathering, or inviting friends and family into your home or rental, this is the best way to sit back, relax, and allow a Michelin trained chef to prepare your dinner.
The menus below are samples for you to browse.
Please inquire with Chef Steven about availability, dining options, and food preferences.
Welcome Juice
Alpine Arnie Palmer
Salad
Colorado Salad
Milberger Beets, White Mountain Quinoa, Apricot Loomi, Fermented Carrot
Soup
Ham Caldo
Biang Biang Noodle, Rican Ham broth, SLV Potatoes
Main
Lamb Pernil
Senposai Chimichurri, Four Wing Turnip, Asparagus Escabeche, Sunflower Pilaf
Dessert
Apricot Tembleque
Coconut Pudding, Hibiscus, Quinoa
This is a sample 4 course menu and is subject to change. Chef Steven Anthony’s menus are prepared with seasonal ingredients and are subject to change based on what is available.
Snacks
Welcome Juice
Peach & Hibiscus Arnie Palmer
Loaded Valley Potatoes
Fermented Fingerlings, Holy Basil, Frying Pan Bacon, Queso
Red Shrimp
Coconut Adobo, Sichuan Oil, Watermelon Radish, Valley Potatoes
Colorado Salad
Quinoa Tabbouleh, Front Range Beets, Goat Cheese, Beet Vinaigrette
Starter
Pueblo Chili Tembleque
Savory Coconut Pudding, Pork Belly, Caramelized Apple Jam, Peach Caviar
Entree
Short Ribs
Colorado Mamposteao, Pork Jowl, Black Garlic Hollandaise
Dessert
Textures of Quinoa
Quinoa Custard, Quinoa Glass, Reishi & Quinoa Caramel
This is a sample 7 course menu and is subject to change. Chef Steven Anthony’s menus are prepared with seasonal ingredients and are subject to change based on what is available.
Snacks
Welcome Juice
Peach & Hibiscus Arnie Palmer
Loaded Valley Potatoes
Fermented Fingerlings Honey, Holy Basil, Frying Pan Bacon, Queso
Red Shrimp
Coconut Adobo, Sichuan Oil, Watermelon Radish, Valley Potatoes
Colorado Salad
Quinoa Tabbouleh, Front Range Beets, Goat Cheese, Beet Vinaigrette
Salad
Mezze
Cucumber, Tomato, Anasazi Hummus, Goat Milk Tzatiki, Garlic Pita
Soup
Ham Caldo
Biang Biang Noodle, Rican Ham Broth, SLV Potatoes
Appetizer
Yak Dumplin’
Osage Garden Herbs, Westcliffe Goat Cheese, Criolla
Entree
Lamb Pernil
Senposai Chimichurri, Four Wing Turnips, Asparagus Escabeche, Sunflower Pilaf
Dessert
Flan de Queso
Goat Cheese Custard, Millet Glass, Sauvage Apricot
This is a sample 9 course menu and is subject to change. Chef Steven Anthony’s menus are prepared with seasonal ingredients and are subject to change based on what is available.
Snacks
Welcome Juice
Peach & Hibiscus Arnie Palmer
Almojabana
Fermented Purslane Honey, Bee Pollen, Goat Cheese
Potato Tostones
Dry Adobo, Shio Koji Tomatoes, Fermented SLV Potato
Shrimp Ceviche
Mosco Pepper Tiger’s Milk, Coconut Greens, Olathe Sour Corn
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Amuse
Alpine Chicken
Pueblo Sikil P’aak, Blood Plum, Sumac Carrots
Salad
Root Vegetables
Beets, Radish, Shallots, Fried Apples, Apricot Loomi
Appetizer
Pueblo Chili Tembleque
Savory Coconut Pudding, Pork Belly, Caramelized Apple Jam, Peach Caviar
Soup
Coconut Bisque
Valley Potatoes, Lacto Carrots, Zucchini Sofrito Oil
Refresher
Peach Sorbet
Black Garlic & Coconut Green Goddess
Fish
Brook Trout
Concho Corn Grits, Cauliflower, Burnt Leek Alcaparrado, Coconut Mojo Isleno
Meat
24hr Yak Pernil
Valley Potatoes, Radish Escabeche, Black Garlic Adobo, Fermented Carrot
Meat
Short Ribs
Colorado Mamposteao, Pork Jowl, Black Garlic Hollandaise
Dessert
Textures of Quinoa
Quinoa Custard, Quinoa Glass, Reishi & Quinoa Caramel
This is a sample 13 course menu and is subject to change. Chef Steven Anthony’s menus are prepared with seasonal ingredients and are subject to change based on what is available.
Caramels
Adaptogenic Alpine Caramels
Albino Cordyceps from Alamosa, enriched with nuttiness from Andean Maca, and seasoned with Salted Activated Charcoal
Bon Bons
Sweet Bloom Coquito
single origin Denver coffee roaster infused coconut ganache, topped with Montanya Rum, and finished with puffed rice dusted with Cinnamon
Marshmallows
Lemonade Sumac Arnie Palmer
wild-harvested lemonade sumac from the San Luis Valley is paired with a syrup of Alpine Tea from Infinitea Farms
