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 Our rooms tend to book very quickly during this time of the year. Reserve a room for your party early by contacting our event coordinator, Julianne Psuik, at 970 686 1477 or Info@chimneypark.com.
Menu Samples Winter 2007 Menu Number One Kabocha Squash Tortellini Orange-Yuzu Sauce and Edamame or Shaved Fennel and Duck Prosciutto White Port Marinated Calimyrna Figs Agromato Tangerine Infused Olive Oil Vinaigrette *** Hazel Dell Mushroom and Celery Root Soup Long Family Farms No Nitrite Ham Parsley Crème Fraiche *** Airline Pheasant Breast Soubise Sauce Baked Gala Apple Stuffed with Saffron, Golden Raisin and Yellow Onion Compote Yukon Gold Potato Waffle or Long Family Farms Pork Loin Stuffed with Pickled Red Cabbage Kholrabi in Cream Sauce Buttered Egg Noodles and Roasted Chestnuts or Pan Seared Jumbo Shrimp Jim Beam Bourbon Sauce Roasted Spagetti Squash and Braised Greens *** Mocha-Almond Mousse Chocolate Meringue Coins $48 Holiday Menus 2006 Menu Number Two Walnut Crusted Hi Ho Farms Lamb Medallions Cardamom and Fennel Seed Spiced Carrots Cyprus Grove Purple Haze Goat Cheese or Half Dozen Pacific and Atlantic Oysters on the Half Shell Pernod Emulsion and Black Pearl Tapioca *** Lolla Rossa and Red Velvet Lettuce Pancetta Crisp Choice of Dressing or Oven Baked Lobster and Brandy Bisque en Croûte Topped with Flaky Puff Pastry *** Fawcett Farms Striped Bass Hazelnut Crust Meyer Lemon Beurre Blanc Brussels Sprouts and Roasted Spaghetti Squash or Cervena Venison Osso Bucco Braising Jus Red Lentil Puree with White Truffle Oil and Cipollini Onions or Chateaubriand Bearnaise Sauce Sweet Potato Gratin and Braised Leeks *** Jasmine Green Tea Panna Cotta Almond Tuile or Dark Chocolate Brownie Pumpkin Gelato and Caramel $56 Holiday Menus 2006 Menu Number Three Seared Jumbo Shrimp Creamy Pumpkin Seed Risotto Jim Beam Bourbon Whisky Sauce or Seared Spomer Ranch Bison Carpaccio Grana Parmesan Shavings, Olio Verde and Gaufrettes Potatoes *** Roasted Beet and Villa Tatra Smoked Salmon Kamut and Baby Spinach Tarragon Vinaigrette or Seared Foie Gras Yukon Gold Potato and Red Grape Gastrique *** Green Apple and Pear Sorbets *** Roasted Hi Ho Farms Rack of Lamb Pomegranate Jus Parsnip Puree and Roasted Radicchio or Fish of the Day or Pan Seared 1855 Beef Tenderloin Bordelaise Sauce Green Bean and Lion's Mane Mushroom Gratin Twice Baked Purple Potato *** Selection of Locally Made Artisan Cheeses *** Flourless Chocolate Cake Dark Chocolate Ganache Crème Fraiche Gelato and White Port Marinated Calimyrna Figs or Blackberry-Cassis Charlotte $82 20% gratuity and sales tax not included in above prices. A minimum revenue may be required and will depend on the room selected, the date and time of your party |
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