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