THE MENU

  June 2019

 

 

 

 

 

Hawaiian Style

 

Hamachi Poke

Avocado Salad ~ Spam Chip ~ Sriracha Aioli

 

Kalua Pork Spring Roll

Kalua Pork~ Grilled Pineapple ~ Bok Choy ~ Napa Cabbage ~

Maui Onion Marmalade ~ Carrot Reduction ~ Adzuki Bean Puree ~

Okonomiyaki Sauce

 

Big Eye & Greens

Local Farm fresh Greens ~ Heirloom Tomato~ Cucumber ~ Shiso ~

Tataki-Coriander Crusted Big Eye Tuna ~ Mango ~Orange Tarragon

 Tobiko Vinaigrette

 

MOONFISH

Embered Shitake - Kale - Shallot Crust ~ Edamame - Jicama~

Rainbow Carrot Slaw ~ Miso Vinaigrette ~ Mango Reduction ~ Poi ~ Banana Leaf

 

Moco Loco

Grilled & Sous Vide “Kobe” Flatiron ~ Olathe Corn Succotash ~ Sticky Rice ~

Fried Quail Egg ~ Kochu Jang Sauce ~ Taro Chip

 

Coconut “Haupia” and Chocolate Pie

Lilikoi Puree ~ Toasted Macadamia Nut Dusted Tweel

 

 

Past Menus

Northern French

Northern Italian

Creole

French

Japanese

South American

S.W. American

March 2019

 

Northern French

 

 

Foie Gras Poel

 

Pan Seared Foie Gras ~ Brioche Crostini ~ Caramelized Shallot Jam ~ Chive

 

Domanda Prosecco NV

 

 

 

Confit de canard ~ Hachis doré aux légumes du Yukon

 

Long Island Duck Leg ~ Yukon Gold-Vegetable Hash ~ Swiss Chard ~ Apple Cider Gastrique ~ Gaufrette Wafer

 

Chateau Ducasse Bordeaux Blanc 2017

 

 

 

Ragoût de saucisse de lapin fumée

 

Smoked Rabbit Sausage Stew ~ Telluride's Face Down Brown ~ Lentils ~

 

Capers ~ Creme Fraiche ~ Whole Grain Mustard ~ Bacon Lardon ~ Grilled Baguette

 

Domaine de Fontsainte Corbieres Rouges Desmoiselles

 

 

 

Crêpes de fruits de mer

 

Monkfish ~ Blue Crab ~ Shrimp ~ Champagne Lobster Sauce ~ Mushroom Duxelle

 

~ Shaved Mimolette

 

Trimbach Pinot Blanc 2017

 

 

 

Wagyu Flatiron Grillé Sous Vide ~ Pernod Demi

 

Sous Vide Grilled Wagyu Flatiron ~ Yam Gratin ~ Roasted Cauliflower-Haricot Vert ~

 

Pernod Demi ~ Crispy Leeks

 

Kermit Lynch Cotes du Rhone 2016

 

 

 

Crème Brûlée - Beignet Anjou Poire

 

Lavender Crème​ Brulee​ ~ Anjou Pear Beignet ~ Strawberry Fig Balsamic Glaze ~ Tuile

 

Domaine de Durban Muscat Beaumes de Venise

 

Feb 2019

 

Northern Italian

 

 First Course

Lobster - Fontina Arancini ~ ​Grandma’s Marinara

Domanda NV Prosecco, Fruili, Italy

 

Second Course

Fried Pine Nut Polenta Fries ~ Marsala Mushroom & Shallot Ragu ~ Shaved Asiago ~ Basil ~

Fig Balsamic Reduction

Avignonesi, Toscana Cantaloro Bianco (2017)​ Tuscany

 

Third Course

Farro & Smoked Wild Boar Sausage Zuppa ~ Ricotta Gnocchi ~ Grilled Ciabatta

Ilatium Morini (Latium), Soave (2016)​ Veneto

 

Fourth Course

Gremolata Red Snapper ~ Grilled Scallop Parmesan ~ Black Squid Ink Risotto ~ Citrus- Basil Shaved Fennel ~Arugula Speckled Pea Shoots ~ Oregano Oil

Azienda Agricola​ P​aitin, Paitin “Starda” Nebbiolo, Langhe (2016)​ Piedmont

 

Fifth Course

Cherry Smoked Seared Duck ~ White Bean Cassoulet ~ Stewed Roma - Spinach ~ Pistachio Goat Cheese ~ Port Demi-Glace ~ Tobacco Vidalia Onion ~ Basil Micro

La Calonica, Toscana Sangiovese (2016)​ Tuscany

 

Sixth Course

Italian Flourless Almond Chocolate Torte ~ Mascarpone Gelato ~ Amaretto Caramel

Cascina San Lorenzo, Lunatico Moscato d'Asti (NV) Piedmont

 

Creole First Course Open-faced Po boy ~ Lobster Beignet~ Lemon Marmalade ~ Red Cabbage Micro ~ Sourdough Crostini 
Domanda NV Prosecco, Fruili, Italy Second Course New Orleans Crawfish & Shrimp Etouffee ~ Bacon Powder ~Jalapeno Cornbread Cup Pacificana 2017 Chardonnay, California Third Course Smoked Duck & Andouille Gumbo ~ Grilled Croustade Folly of The Beast 2016 Pinot Noir, Central Coast, California Fourth Course
Mustard Fried Catfish ~ Crab & Corn Cakes ~ Country Slaw ~Creole Remoulade ~ Dun Pea Shoots Saffron Carrot Reduction Domaine de Cristia 2016 Cotes du Rhone “Classique”, Rhone Valley, France Fifth Course Cajun Boudin Stuffed Bacon-Wrapped Pork Tenderloin ~ Creole Mashed Potato ~ Garnet Amaranth Pernod Demi glace Felsina 2016 Farnetella Rosso “Lucilla”, SuperTuscan, Tuscany, Italy Sixth Course Bourbon Pecan Tartlet ~ Sorghum Salted Ice cream~ Almond Praline Domaine de Durban 2015 Beaumes de Venise Muscat, Rhone Valley,France
French Foie Gras Poel Pan Seared Foie Gras - Brioche Crostini - Caramelized Shallot Jam - Blackberry Pernod Reduction - Chive Sous Vide Confit de Cuisses de Canard Sous Vide Long Island Duck Leg - Yam and Yukon Gold Hash - Apple Cider Gastrique - Arugula - Blood Orange - Fennel POM-SPRITZ lillet blanc, pomegranate/white tea syrup, fresh lime Ragout de Latin Fume Smoked Rabbit Stew - Telluride's Face Down Brown - Capers - Creme Fraiche - Embered Shitake - Whole Grain Mustard - Bacon Lardon HERBS ENFER gin, lime, rosemary, absinthe Queue de Homard Pochée au Beurre Butter Poached Lobster Tail - Handmade Spinach Fettuccini - Gruyere Mornay - Crispy Leek - Parmesan Reggiano Tuile LORELAI pamplemousse liqueur, bitters, bubbles Fer Plat Wagyu Vieilli Par Voie Humide Wet Aged Wagyu Flat Iron- Roasted Cauliflower, Yam Gratin - Haricot Vert - Sauce Robert - Crisp Garlic BLACK ROBES blackberries, rye, lemon, green chartreuse, soda Cerises Jubilee Crepe Cherries Jubilee Crepe - Vanilla Creme Brûlée Ice Cream - Huckleberry Glaze - Tuile - Mint Chiffonade DALE COOPER brandy, coffee liqueur, luxardo maraschino
 Japanese Yellowfin Sashimi Seared Yellowfin Tuna - Bourbon Smoked Togarashi - Blood Orange Yuzu Reduction - Crispy Wonton - Scallion - Napa Cabbage Slaw Duck - Foie Gras Gyoza Duck - Foie Gras Sausage - Sambal Cabbage - Pickled Rainbow Cauliflower - Sweet & Sour Soy - Green Onion - Carrot Reduction LOST IN TRANSLATION matcha, soiled doves vodka, almond milk Pork Cheek Ramen Smoked Heluka Pork Cheek - Ginger Pork Broth - Sous Vide Poached Quail Egg - Miso - Crispy Nori - Lemongrass - Ember Roasted Baby Bok Choy TOKI HIGH BALL suntory toki whiskey, leopold bros NY apple, lemon Crispy Tempura Shrimp Tempura Rock Shrimp - Kewpie Sriracha Dressing - Flying Fish Tobiko - Blistered Shishitos - Sesame Oil Powder KAMIKAZE BINGO plum wine, vodka, yuzu, prosecco Surf and Turf Allison’s Ranch Wagyu Flank Steak - Pacific Spiny Lobster - Jasmine Fried Rice - Sugar Snap Peas - Rainbow Carrots - Teriyaki - Water Chestnuts - Pickled Daikon Radish - Garlic Chip STRONGHOUSE MULE rye, ginger, lime, soda Yuzu Pie Yuzu Meringue Pie - Green Tea Ice Cream - Strawberries - Asian Pear Compote - Black/White Sesame Seed Tuile KABUKI GIRL nigori sake, gin, marasca
South American With Wine Pairing First Course Patacones Camarones al Ajillo ~ Lime Aji Relish Domanda NV Prosecco, Fruili, Italy Second Course Causita de Pato Duck Confit ~ Citrus infused Peruvian Purple Mash ~ Pear Puree ~ Honey Crisp Apple Chips Zorzal Terrior Unico 2017 Rose’, Tupungato, Mendoza, Argentina Third Course Peruvian Ceviche Salad Sole ~ Leche de Tigre ~ Olathe Sweet Corn ~ Avocado ~ Shaved Fennel ~ Baby Romaine ~ Arugula ~ Yucca chips ~ Lemon-Agave - Oregano Vinaigrette Vistalago 2017 Mezcla Blanca White, Maule Valley, Chile Fourth Course Cilantro - Lemongrass Barramundi Black bean Quinoa ~ Mango & Red Cabbage Slaw ~ Sweet Corn Puree ~ Banana leaf~Pomegranate Reduction Reunion 2016 Bonarda, Lujan de Cuyo, Mendoza, Argentina Fifth Course Argentinian Mixed Grill Adobo Flank steak ~ Rosemary Gremolata Lamb ~ Cauliflower Mash~ Broccolini ~ Cilantro- Mint Chimichurri Sauce ~ Pineapple Aioli Vaglio 2016 “Aggie” Malbec, Single Vineyard, Gualtallary, Uco Valley, Mendoza, Argentina Sixth Course Brazilian Banana Pie Brown Butter Powder ~ Passion Fruit Sorbet Le Reviseur Pineau de Charentes, Vin de Liqueur, Cognac, France
 Continental South West American Cuisine With Wine Pairing El Entremés Domanda Prosecco, Fruili, Italy Chimayo seared Elk ~ Tosino and chive panqueque de patata ~ Mexican street corn relish First Course Vera Vinho Verde, Minho, Portugal El Aperitivo Smoked Sous vide bison short rib two ways-Spicy Empanada and a tartelette ~ black bean puree ~ Hatch Chili corn salsa ~ chimichurri ~ Charred Lime Second Course Fernlands Sauvignon Blanc, Waihopai River Vineyards, Marlborough, New Zealand Curso de Ensalada San Miguel Waldorf Kale~ summer greens ~ grape tomato ~ avocado ~ Honey Crisp Apple ~ Candied Ancho Walnut ~ Chili Lime Dressing Third Course Domaine Dupeuble, Gamay Beaujolais, Burgundy, France Curso de Mariscos Agua Chile Camaron & Seared Diver scallop Chayote ~ Jicama slaw ~ Yucca ~ Avocado crème fraiche ~ carrot reduction Fourth Course Marietta Cellars, "Christo" Rhone Style Blend, North Coast, California Curso de Cordero Ancho Grilled Colorado Rack of Lamb Hatch chile & pine-nut polenta cake ~ pear chutney ~ grilled onion ~ Roasted Poblano demi Fifth Course Naveran Rose Cava, Penedes, Spain Dulce Mexican Pots de crème ~ Vanilla Curd filled churros ~ Brown Butter Powder
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