| Cuisine type | Contemporary American | |
| Price range | $50 and over |
| Top tags |
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| Cuisines | Contemporary American, Creative Western, Wild Game |
| Dining style | Fine Dining |
| Phone number | +1 970 754 3463 |
| Website | www.beavercreek.com |
| Dress code | Resort Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Kevin Erving |
| Location | Beaver Creek Resort, Avon, CO 81620 |
| Today's Cabin Made Soup |
| Frank's Salad | roasted beets, field greens, Meredith Dairy goat feta, aged sherry vinaigrette, spiced almonds |
| Braised Pork Belly | 48-hour braised Tender Belly pork, espelette pepper jam, smoked heirloom grits, pickled green apple | |
| Shrimp & Mango Cocktail | jicama, cucumber, red bell pepper, sweet chili citrus cilantro vinaigrette, tortilla crisp, pickled fresno chili | |
| Meat & Bone | venison tartare, roasted bone marrow, cilantro gremolata, tomato chili salsa, toasted baguette, arugula pickled vegetable salad | |
| Foie Gras Torchon* | Port preserved cherries, toasted brioche, pistachios, baby arugula. Suggested Sauternes Pairing: "Clos Dady", 2014 Sauternes - Bordeaux, France $19 | |
| Braised Rabbit Pappardelle | braised rabbit ragout, house made pasta, parmesan, arugula, carrots | |
| Wood-Fired Asparagus | wild mushrooms, roasted red pepper vinaigrette, 64 degree poached egg, greens, pickled shallots |
| Alaskan Halibut | asparagus, wild mushrooms, fava beans, celery root puree, tomato caper emulsion | |
| Pan Seared Scallops | parmesan polenta, green beans, roasted corn, tomato, arugula, corn butter, bacon jam | |
| Vegetable Huarache | crisp potato corn masa, smashed pinto beans, summer squash, tomatoes, green beans, cauliflower, roasted tomato tortilla vinaigrette | |
| Roasted Venison | coffee spiced, parsnip puree, carrots, baby turnips, preserved cherry reduction | |
| Colorado Lamb | roasted sirloin, broccolini, smoked tomato coulis, green chili polenta cake, chimichurri | |
| Grilled Wagyu Flat Iron | spiced flat iron steak, heirloom parmesan grits, arugula, carrot and crisp potato salad, pickled fennel, arugula pesto, balsamic reduction | |
| Beef Tenderloin | horseradish whipped potato, Beano's steak sauce, sautéed wild mushrooms and green beans, bourbon glazed cipollini onion |
| Fresh Fruit | seasonal fruit with honey yogurt dip | |
| Ants on a Log | apples, celery, peanut butter and raisins | |
| Green Salad | carrots, cucumber, celery, buttermilk ranch dressing |
| Grilled Beef Tenderloin | whipped potato and seasonal vegetables | |
| Macaroni & Cheese | house made bacon jam | |
| Torchio Pasta | choice of 7x beef bolognese or marinara and parmesan served with garlic toast | |
| Seared Wild Caught Salmon | whipped potato and seasonal vegetables | |
| Grilled Cheese Sandwich | tomato soup, goldfish crackers |
| Brownie Ice Cream Sundae | vanilla ice cream, chocolate & caramel sauce, whipped cream, sprinkles |
| Chef's Selection of Artisan Cheeses | port preserved figs, toasted baguette, lavosh, honeycomb; Suggested pairing: Grahams 20 year Tawny $20 | |
| Raspberry Rhubarb Pie | brown butter ice cream, oat streusel; Suggested pairing: 2003 Zilliken Riesling "Saarburger Rausch" Spätlese $16 | |
| Chocolate Cherry Cake | chocolate cherry mousse, preserved cherries, almond toffee; Suggested pairing: 2016 Chapoutier "Banyuls" $15 | |
| Coconut Cheesecake | pineapple blackberry lime salsa; Suggested pairing: 2017 Inniskillin "Vidal" Icewine $25 | |
| Strawberry Shortcake | macerated strawberries, mint, sponge cake, Grand Marnier whipped cream; Suggested pairing: 2017 Elio Perrone "Sourga" Moscato d'Asti $13 |
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