menu hotel jerome aspen
Transcrição
menu hotel jerome aspen
click to eatAspen BREAKFAST 7:00 AM – 11:00 AM SPECIALTIES JEROME BREAKFAST, EGGS ANY STYLE, CHOICE OF: BACON, PORK SAUSAGE, COUNTRY HAM, OR CHICKEN-GREEN CHILI SAUSAGE, BREAKFAST POTATOES, TOAST, COFFEE OR TEA 21 MORNING SCRAMBLE CHOOSE: EGGS, EGG WHITES, OR SPICED TOFU THEN CHOOSE UP TO 3 ITEMS: CHEDDAR, GRUYÈRE, PEPPER JACK, CHÈVRE, HAM, SMOKED CHICKEN, ASPARAGUS, SPINACH, BROCCOLI, MUSHROOMS, GREEN ONIONS, PEPPERS, OR TOMATO SERVED WITH BREAKFAST POTATOES AND TOAST 19 ADDITIONAL ITEM 1 HUEVOS RANCHEROS, EGGS ANY STYLE, LA ROCA CORN TORTILLAS, REFRIED BLACK BEANS, SOUR CREAM, PICO DE GALLO, RANCHERO AND TOMATILLO SAUCE 19 EGGS BENEDICT, GRUYÈRE BISCUIT, COUNTRY HAM, ASPARAGUS, POACHED EGGS, CHIVE HOLLANDAISE, POTATOES 20 HOUSE-SMOKED SALMON, CUCUMBER, TOMATO, ONION, CAPERBERRY SALSA, CREAM CHEESE, BAGEL 19 BUTTERMILK PANCAKES, CITRUS BUTTER, BLUEBERRY-MAPLE COMPOTE 18 ALSO AVAILABLE GLUTEN FREE GRAINS & FRUITS PROSPECT CONTINENTAL, SEASONAL FRUIT, YOGURT, CROISSANT, CHOICE OF COFFEE OR TEA, AND JUICE 17 HOUSE-MADE GRANOLA, ROLLED OATS, NUTS, DRIED FRUIT, FRESH BERRIES, YOGURT OR MILK 12 STEEL CUT OATS, VANILLA SCENTED DRIED FRUIT COMPOTE 12 SEASONAL FRUIT PLATE 14 COLD CEREAL 6 CHOOSE REGULAR, RICE, SOY, OR ALMOND MILK ADD SLICED BANANAS OR RAISINS 2 OR BERRIES 3 ADDITIONS SIDE OF FRUIT 6 FRESH BAKED CROISSANTS, PLAIN OR ALMOND 6 SIDE OF BERRIES 8 BASKET OF BREAKFAST PASTRIES 12 HALF GRAPEFRUIT 6 TWO EGGS 6 SIDE OF YOGURT OR COTTAGE CHEESE 5 ONE PANCAKE 5 TOAST 3 ENGLISH MUFFIN 4 SIDE OF BACON, HAM, OR SAUSAGE 7 BAGEL & CREAM CHEESE 6 SIDE OF BREAKFAST POTATOES 5 BEVERAGES COFFEE DRINKS BLOODY MARY, BLUE CHEESE STUFFED OLIVE, FRESH BREWED COFFEE 5 CANDIED BACON 12 HOT TEA 5 MADE TO ORDER JUICE: APPLE, CARROT, OR PINEAPPLE 8 ESPRESSO 5, DOUBLE ESPRESSO 7, ANTIOXIDANT SMOOTHIE, ACAI BERRY, POMEGRANATE, CAPPUCCINO 7, LATTE 7 BLUEBERRIES, BANANA 10 ADD FRENCH VANILLA, HAZELNUT, VERONA HOT CHOCOLATE, WHIPPED CREAM, TOFFEE, OR CARAMEL BUTTERSCOTCH 2 FLAVORED MARSHMALLOWS 8 ALL SPECIALTY COFFEES CAN BE ICED EXECUTIVE CHEF: ROB ZACK EXECUTIVE SOUS CHEF: JASON NIEDERKORN EXECUTIVE PASTRY CHEF: TAMARA FERRO 20% SERVICE CHARGE ADDED TO PARTIES OF SIX OR MORE “CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS” 7/10/2015 Sample Menu Fall 2015 click to eatAspen BRUNCH 11:00 AM – 2:00 PM FRESH SQUEEZED JUICE MADE TO ORDER APPLE, CARROT, OR PINEAPPLE 8 TO SHARE SEASONAL FRUIT PLATE 16 BLUEBERRY BEIGNETS 10 BASKET OF BREAKFAST PASTRIES 12 WITH EGGS JEROME BREAKFAST, EGGS ANY STYLE, CHOICE OF BACON, PORK SAUSAGE, COUNTRY HAM, OR CHICKEN-GREEN CHILI SAUSAGE, POTATOES, TOAST, COFFEE OR TEA 21 MORNING SCRAMBLE, CHOOSE: EGGS, EGG WHITES, OR SPICED TOFU THEN CHOOSE UP TO 3 ITEMS: CHEDDAR, GRUYÈRE, PEPPER JACK, CHÈVRE, HAM, SMOKED CHICKEN, ASPARAGUS, SPINACH, BROCCOLI, MUSHROOMS, GREEN ONIONS, PEPPERS, OR TOMATO, SERVED WITH POTATOES AND TOAST 19 ADDITIONAL ITEM 1 HUEVOS RANCHEROS, EGGS ANY STYLE, LA ROCA CORN TORTILLAS, REFRIED BLACK BEANS, SOUR CREAM, PICO DE GALLO, RANCHERO AND TOMATILLO SAUCE 19 EGGS BENEDICT, GRUYÈRE BISCUIT, COUNTRY HAM, ASPARAGUS, POACHED EGGS, CHIVE HOLLANDAISE, POTATOES 20 WITH SYRUP STUFFED FRENCH TOAST, CHOCOLATE, HAZELNUTS, BANANA 18 DUTCH BABY PANCAKE, BLACKBERRIES, LEMON CURD 18 SPECIALITIES BREAKFAST PHO, CHICKEN, RICE NOODLES, CHILIES, GREEN ONION, CILANTRO, LIME 17 GOLD POTATO LATKES, HOUSE-SMOKED SALMON, CAPER BERRY RELISH, AVOCADO, RED ONION, CRÈME FRAÎCHE, DILL 22 SHORT RIB PASTRAMI HASH, POACHED EGGS, CARAMELIZED ONIONS, HORSERADISH CREAM, TOAST 23 EGGS IN PURGATORY, MEATBALLS, TOMATO SAUCE, BASIL, PARMESAN, CIABATTA 22 LITTLE GEM SALAD, RADISH, CARROTS, BEETS, PUMPKIN SEEDS, GREEN GODDESS, MUSTARD VINAIGRETTE 15 ADDITIONS: GRILLED CHICKEN 6, ROASTED SALMON 12 7X COLORADO BEEF FLAT IRON STEAK, KOHLRABI-POTATO GRATIN, BLUE CHEESE BUTTER 30 DAY-BOAT FISH AND CHIPS, TRIPLE COOKED KENNEBEC FRIES, PICKLED GARLIC TARTAR SAUCE 25 JBAR BURGER, 7X COLORADO BEEF, BRIOCHE ROLL, ONION, PICKLE, 1000 SAUCE 17 ADDITIONS: CHOICE OF CHEESE 2, BACON 3, BRAISED ONIONS 2, MUSHROOM DUXELLES 2, AVOCADO 2, PICKLED PEPPERS 1, FRIED EGG 3, LOBSTER SALAD 9 EXECUTIVE CHEF: ROB ZACK EXECUTIVE SOUS CHEF: JASON NIEDERKORN EXECUTIVE PASTRY CHEF: TAMARA FERRO 20% SERVICE CHARGE ADDED TO PARTIES OF SIX OR MORE “CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS” 8/22/2015 Sample Menu Fall 2015 click to eatAspen DESSERT TO SATISFY PEANUT BUTTER SEMIFREDDO CHOCOLATE MACAROON, BANANA CREAM 12 JEROME CHOCOLATE BLACKOUT BAR DARK CHOCOLATE MOUSSE, MILK CHOCOLATE GANACHE, COCOA NIB CRUNCH, BERRY SORBET 14 MINI ICE CREAM SANDWICHES CHEF’S DAILY SELECTION 11 SPICED BEIGNETS BURNT HONEY-COFFEE SAUCE 10 WARM SKILLET COOKIE CHOCOLATE CHUNK, VANILLA ICE CREAM, BUTTERSCOTCH, MARSHMALLOW FLUFF 12 TO INDULGE LATE HARVEST SELECTIONS NIGL, EISWEIN | AUSTRIA 2012 CHATEAU LA RAME, ST. CROIX DU MONT CASTELLO DI AMA, VIN SANTO 16 | BORDEAUX, FRANCE 2010 | CHIANTI CLASSICO, ITALY 2007 HUET, CUVÉE CONSTANCE VOUVRAY ROYAL TOKAJI, TOKAJI ASZU 5 PUTTONYOS | LOIRE VALLEY 2005 | HUNGARY 2008 13 18 36 18 FORTIFIED MERRYVALE, ANTIGUA, MUSCAT DE FRONTIGNAN KOPKE COLHEITA TAWNY | NAPA VALLEY | PORTUGAL 1984 TAYLOR FLADGATE, 40 YEAR TAWNY PORT 16 | PORTUGAL 40 | MADEIRA 12 RARE WINE COMPANY, MALMSEY MADEIRA 14 DIGESTIFS CAPPELLANO, BAROLO CHINATO BERTA, GRAPPA DI AMARONE CLASSICO, | SERRALUNGA D’ALBA, PIEDMONT (BARREL REFINED) | 17 MOMBARUZZO, ITALY 16 TO COMPLEMENT ESPRESSO 5, CAPPUCCINO 7, LATTE 7, DOUBLE ESPRESSO 7 EXECUTIVE CHEF: ROB ZACK EXECUTIVE SOUS CHEF: JASON NIEDERKORN EXECUTIVE PASTRY CHEF: TAMARA FERRO 8/22/2015 Sample Menu Fall 2015 click to eatAspen DINNER OLATHE CORN CHOWDER, MAINE LOBSTER, SUMMER TRUFFLES 18 CLAM LINGUINI, WILD MUSHROOMS, SWEET CORN, CALABRIAN CHILIS 19 TUNA CRUDO, HEIRLOOM TOMATO, HEARTS OF PALM, SEASONAL MELON, SHISO, KANZURI VINAIGRETTE 21 SEARED FOIE GRAS, MOUNTAIN HUCKLEBERRIES, LOCAL WATERCRESS, WHITE PORT 22 GRILLED COLORADO PEACHES, STRACCIATELLA, COUNTRY HAM, ARUGULA, AGED BALSAMIC VINEGAR, LEMON HONEY, ALMONDS, GRILLED BREAD 17 GEM LETTUCE, RADISH, CARROTS, BEETS, PUMPKIN SEEDS, GREEN GODDESS, MUSTARD VINAIGRETTE 14 ROASTED BEETS, ARUGULA, WALNUTS, BASAJO, CITRUS VINAIGRETTE 15 ~~~ ROASTED SALMON, LENTIL CURRY, SPINACH, SWEET POTATOES, CURRANTS, PINE NUTS 28 LARDO WRAPPED MONKFISH, MANILA CLAMS, SPICY TOMATO NAGE, SAFFRON ROUILLE 34 COLORADO LAMB T-BONES, GRILLED FIGS, SUMMER SQUASH, HAND DIPPED RICOTTA, MINT MEATBALLS, CREAMY POLENTA, SUNDAY GRAVY, PARMESAN 38 24 7X COLORADO BEEF FLAT IRON STEAK, KOHLRABI-POTATO GRATIN, BLUE CHEESE BUTTER 30 ROTISSERIE CHICKEN, CRISPY POTATOES, BRAISED KALE, SPICY AÏOLI, ROASTED TOMATO VINAIGRETTE 28 SLOW ROASTED CAULIFLOWER, CECI BEANS, PICKLED CIPOLLINI, SHISHITO PEPPERS, ROASTED GRAPES, TAMARIND CHUTNEY, YOGURT, ALMOND 23 EXECUTIVE CHEF: ROB ZACK EXECUTIVE SOUS CHEF: JASON NIEDERKORN EXECUTIVE PASTRY CHEF: TAMARA FERRO 20% SERVICE CHARGE ADDED TO PARTIES OF SIX OR MORE “CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS” 9/1/2015 Sample Menu Fall 2015 click to eatAspen LUNCH 11:00 AM – 2:00 PM SHOESTRING FRIES, SEA SALT, ROSEMARY, LEMON, DIPPING SAUCES 8 WOK CHARRED SPICY EDAMAME, SHISHITO PEPPERS, GARLIC, SESAME 9 ARTISANAL CHEESE SELECTION, MOSTARDA, MEMBRILLO AÏOLI, RAISIN NUT BREAD ARTISANAL CHARCUTERIE SELECTION, GIARDINIERA, GRILLED CIABIATTA SPICY TUNA, CRISPY EGGPLANT, SWEET SOY, WASABI CAVIAR 16 16 19 HOT ONION, MUSTARD, HORSERADISH DIP, SMOKED GOUDA, WARM SOFT PRETZELS 15 ~~~ BIG BOWL OF CHICKEN NOODLE SOUP, SEASONAL VEGETABLES 17 LITTLE GEM SALAD, RADISH, CARROTS, BEETS, PUMPKIN SEEDS, GREEN GODDESS, MUSTARD VINAIGRETTE ADDITIONS: GRILLED CHICKEN 6, ROASTED SALMON 15 12 MAINE LOBSTER COBB SALAD, BIBB LETTUCE, FRENCH BEANS, EGG, AVOCADO, BACON, TOMATO, BLUE CHEESE, TARRAGON VINAIGRETTE 30 THAI CRISPY CALAMARI AND PORK SALAD, FRISÈE, RADICCHIO, ARUGULA, CUCUMBERS, CARROT, SNOWPEAS, GREEN ONION, SPICY PEANUT-LIME DRESSING 22 BBQ CHICKEN SALAD, BLACK BEANS, ROASTED CORN, PEPPER JACK, CORN NUTS, TOMATO, BUTTERMILK RANCH DRESSING 20 ~~~ GRILLED TUNA, HUMMUS, EGGPLANT, OLIVES, TOMATO, ARUGULA, BALSAMIC VINEGAR, TELERA ROLL 24 GRILLED COLORADO PEACHES, STRACCIATELLA, ARUGULA, COUNTRY HAM, AGED BALSAMIC VINEGAR, LEMON HONEY, ALMONDS, SERVED OPEN FACE ON GRILLED BREAD 19 HOUSE SMOKED TURKEY PASTRAMI, APPLE-WOOD SMOKED BACON, TOMATO, GRUYÈRE, MUSTARD, PRETZEL ROLL 20 BISON PATTY MELT, COLORADO GRASS FED BISON, PIMENTO CHEESE, SOURDOUGH-ONION RYE 22 BEEF MILANESA, STRING CHEESE, AVOCADO, CABBAGE, TOMATO, ONION, CILANTRO, SPICY AÏOLI, SESAME BOLILLO ROLL 24 JBAR BURGER, 7X COLORADO BEEF, BRIOCHE ROLL, ONION, PICKLE, ADDITIONS: CHOICE OF CHEESE AVOCADO 2, BACON 2, PICKLED PEPPERS 3, BRAISED ONIONS 1, FRIED EGG 1000 SAUCE 17 2, MUSHROOM DUXELLES 3, LOBSTER SALAD 2, 9 ~~~ ROASTED SALMON, LENTIL CURRY, SPINACH, SWEET POTATOES, CURRANTS, PINE NUTS 28 7X COLORADO BEEF FLAT IRON STEAK, KOHLRABI-POTATO GRATIN, BLUE CHEESE BUTTER MEATBALLS, CREAMY POLENTA, SUNDAY GRAVY, PARMESAN 30 24 SLOW ROASTED CAULIFLOWER, CECI BEANS, PICKLED CIPOLLINI, SHISHITO PEPPERS, ROASTED GRAPES, TAMARIND CHUTNEY, YOGURT, ALMOND 23 DAY-BOAT FISH AND CHIPS, TRIPLE COOKED KENNEBEC FRIES, PICKLED GARLIC TARTAR SAUCE 25 EXECUTIVE CHEF: ROB ZACK EXECUTIVE SOUS CHEF: JASON NIEDERKORN EXECUTIVE PASTRY CHEF: TAMARA FERRO 20% SERVICE CHARGE ADDED TO PARTIES OF SIX OR MORE “CONSUMING RAW OR UNDER COOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD-BORNE ILLNESS” 9/1/2015 Sample Menu Fall 2015
Documentos relacionados
NOVO Cardápio NEW Menu
Our services are available 2 4 hours a day 7 days a week Marcia’s Catering offers executive catering to corporate aircrafts with international quality and standards. Our objective is continuosl...
Leia mais