Menu for delivery April 23-25, 2020

Appetizers

Chicken Immunity Soup 6.5 gf/df ​ ​ ​ ​ Braised Colorado Lamb Stuffed Sweet Bell Pepper 14 Chicken bone broth flavored with ginger, turmeric, coconut milk, gf/df and garnished with chicken breast, carrot, onion, celery, lime, Sweet bell pepper stuffed with braised lamb, jasmine rice, cilantro. 8 oz cooked in tomato basil rosemary sauce.

Cream of Asparagus Soup 6 gf/df/veg ​ ​ ​ ​ Suggested Wine Pairing: Asparagus, potato, vegetable stock and cream pureed and 2015 ‘Les Cadrans’ de Lassegue, Bordeaux 35 garnished with fines herbes, parmesan crisps 8 oz

Portobello Mushroom Lasagna 14 veg French Onion Soup 6.5 cgf/cdf ​ ​ ​ Grilled portobello mushrooms layered with seasoned spinach, Beef short rib, garlic, thyme, gruyere croutons, chives 8 oz ricotta, parmesan cheese, lasagna noodles and tomato basil

Smoked Lamb & Chickpea Hummus 7 cgf/df/cveg sauce. ​ Two ounces smoked ground lamb, and three ounces of hummus served with pita bread, extra virgin olive oil, parsley, mint; can be Suggested Wine Pairing: prepared vegetarian by request. 2015 Colombera & Garella, Nebbiolo, Bramaterra, IT 55

Spicy Mexican Shrimp & Avocado cocktail 7 cgf/df ​ ​ Freshly Baked La Brea Whole Loaf Bread cdf Serrano chile, tomato, cilantro, red onion, saltine crackers 6 oz ​ ​ Choice of: French Baguette 6 Baked Goat Cheese in Tomato Sauce 7 cgf/veg ​ ​ ​ Rosemary-Olive Oil Loaf 7.5 Five ounce log of goat cheese baked in tomato sauce with fresh ​ Pecan & Raisin Loaf 9 basil, ​ toasted french bread crostini Accompaniments: Whipped Butter garnished with Hawaiian red sea salt 5 ​ ​ 8 ounces Fresh Ricotta Cheese, extra virgin olive oil, chives 5 ​ ​ Salads 8 ounces Extra Virgin Olive Oil, cold-pressed 6 ​ ​ ​ ​ Fresh Fruit Salad with Honey Lime Dressing 7 gf/df/veg 8 ounces ​ ​ Freshly cut watermelon, cantaloupe, pineapple, blueberries, strawberries, oranges, grapes, banana, lightly dressed with honey & lime 8 ounces Sides Portions are designed to serve a single person. Caesar Salad 6.5 cgf/df three white anchovies add 1.5 ​ ​ French Melange Olives 6.5 gf/df/veg Garlic croutons, shaved parmesan, our famous ​ white anchovy caesar dressing Eight ounces of mixed olives, extra virgin olive oil, parsley ​ ​

Artisan Lettuce Salad 6.5 cgf/cdf/veg Roasted Baby Yukon Gold Potatoes 4 gf/veg ​ ​ Crumbled goat cheese, fines herbes, dried cranberry, pine nuts, butter, chives, 7 ounces whole grain mustard vinaigrette Jasmine Rice Pilaf 4 gf/df/veg ​ ​ carrot, celery, onion, parsley, scallions, 6 ounces Entrées Loaded Scalloped Potatoes 5.50 gf/cveg ​ Braised Pork Country Ribs in Salsa Verde 14 g/df ​ bacon, white cheddar cheese, scallions, sour cream, 6 ounces Six ounces of pork country ribs braised in tomatillo salsa verde. Served with six corn tortillas. Grilled Broccoli 4 gf/df/veg ​ Salsa Verde Sauce Side (6 oz) 4.5 gf/df/veg ​ ​ red wine vinaigrette, 4 ounces

Suggested Wine Pairing: Roasted Cauliflower 5 gf/df/veg ​ 2017 St. Damien, ‘Plan de Dieu,’ ​ black currants, pine nuts, parsley, capers, extra virgin olive oil, 4 Cotes-du-Rhone-Villages, 25 ounces

Chicken Breast Francaise with Bacon Jam 14 gf/df ​ Dessert Five ounces of grilled chicken breast, dipped in egg batter, Portions are designed to serve a single person. sauteed with our famous bacon jam, and brown chicken jus.

Oreo Cookie Cake 5.50 veg Suggested Wine Pairing: ​ Dm. Berthenet Montagny 1er Cru “La Platieres,” Crushed oreo cookies, layered with butter pecan mousse, and topped with creme chantilly. Chardonnay 45

Chocolate Chip Pecan Cookies 4 veg ​ Beef Wellington 18 df ​ ​ Four freshmade cookies, 1 oz each Six ounces of tender petite filet seared, wrapped in puff pastry with mushroom duxelle. Served with Madeira sauce on the side. Our Local Creamery Ice Cream 12.50 gf/veg ​ ​ Our pastry chef Shawn Smith’s famous ice cream. Suggested Wine Pairing: 32 ounce (quart) containers 2017 Michel Magnien Morey-Saint-Denis, Burgundy 70 Chocolate, Vanilla, Salted Caramel & Strawberry

Grilled Organic Scottish Salmon Filet 16 gf Key Lime Pie 5.50 veg ​ ​ Six ounces of grilled salmon with mushrooms and sherry wine Real key lime juice, graham cracker crust, creme chantilly cream sauce. Gluten Free Meyer Lemon Cheesecake 6.50 gf/veg ​ Suggested Wine Pairing: Cream cheese, meyer lemon juice, gluten free 2017 Flowers Chardonnay, Sonoma Coast 50 graham cracker crust

La Tour Restaurant www.LaTour-Vail.com 970-476-4403