Roaring Fork Stonelake

Rich tortilla broth with rotisserie chicken, avocado, and tortilla strips.

With crisp corn tortilla chips.

With hot buttered flour tortillas.

With crisp corn tortilla chips.

With basil pesto, roasted chiles, pepperjack cheese, and tomatoes.

Spicy crab, remoulade, and chives.

Baby iceberg, blue cheese, crispy bacon, and Ranch dressing.

Parmesan cheese, chili pecan croutons, and traditional dressing.

With candied walnuts, feta cheese, and cranberry vinaigrette dressing.

Shrimp sautéed with elgin sausage, onions, poblano peppers, and tomatoes. Served with Falls Mill cheese grits and roasted tomato jus.

With pepperjack cheese, black beans, and hot buttered tortillas.

Grilled beef tenderloin, pickled jalapeños, red onion, tomatillo coulis, pepperjack cheese, cilantro crema, and topped with two over easy eggs.

Chef’s daily selection, served with a chopped Romaine salad.

With fresh biscuits, poached eggs, Hollandaise, and Roaring Fork brunch potatoes.

Fried chicken drizzled with honey butter and served with fresh biscuits topped with jalapeño-bacon gravy.

Shredded carnita meat, herb and buttermilk pancakes, over easy egg, and maple syrup.

Green chile pork, fried eggs, pepperjack cheese, crispy corn tortillas, and habañero salsa.

Flour tortillas with Falls Mill cheese grits, pulled carnitas, fried egg, and salsa verde. Served with black beans.

House-smoked salmon served on toasted brioche with cream cheese, poached eggs, and Hollandaise sauce. Served with Roaring Fork brunch potatoes.

With Falls Mill cheese grits, over easy egg, and jalapeño-bacon gravy.

Poblano pepper, cheddar cheese, smoked pepper bacon, lettuce, tomato, onions, pickles, and French fries.

Herb crusted chicken, chopped spinach and mixed greens, apples, avocado, grapes, eggs, Parmesan cheese, dates, candied walnuts, and white onion vinaigrette.

Seasonal vegetables, cornbread stung, and roasted garlic jus.

With roasted almonds, brown butter and sautéed green beans.

Wood oven roasted with teriyaki BBQ and chilled green bean salad.

Rich tortilla broth with rotisserie chicken, avocado, and tortilla strips.

With crisp corn tortilla chips.

With hot buttered flour tortillas.

A bowl of mussels cooked with local chorizo, white wine, garlic, and garlic croutons.

With crisp corn tortilla chips.

Baby iceberg, blue cheese, bacon lardons, and Ranch dressing.

Parmesan cheese, chili pecan croutons, and traditional dressing.

With candied walnuts, feta cheese, and cranberry vinaigrette dressing.

Pitted Medjool dates with goat cheese, baby arugula, candied walnuts, and fig smear.

Spit-roasted chicken, chopped spinach, and mixed greens, apples, avocado, grapes, eggs, Parmesan cheese, dates, candied walnuts, and dressed with white onion vinaigrette.

Lightly marinated beef tenderloin, mixed greens, avocado, red onion, grilled corn, cilantro, basil, dried cranberries, tomatoes, blue cheese, and fresh chopped egg with white balsamic vinaigrette.

Poblano pepper, cheddar cheese, smoked pepper bacon, lettuce, tomato, onions, pickles, and French fries.

With horseradish, chive havarti, carmelized onions, au jus and house-made Yukon Gold potato chips.

With sliced tomato, guacamole, spicy slaw, and French fries.

With horseradish cream, onion jus and French fries.

Served on corn tortillas with guacamole, corn pico, remoulade, and salsa verde.

With chopped salad.

With green beans, cornbread stuffing and roasted garlic jus.

With whole grain pilaf, smoked tomatoes, and Chipotle Tabasco lemon butter.

Wood oven roasted with teriyaki BBQ and chilled green bean salad.

With black beans and fresh hot buttered flour tortillas.

Soup or salad + entrée selection.

Rich tortilla broth with rotisserie chicken, avocado, and tortilla strips.

With crisp corn tortilla chips.

With crisp corn tortilla chips.

A bowl of mussels cooked with local chorizo, white wine, garlic, and garlic croutons.

Spicy crab, remoulade, and chives.

With basil pesto, roasted chiles, pepperjack cheese, and tomatoes.

With hot buttered flour tortillas.

With white wine fondue, chili pecan bread, and roasted squash.

Baby iceberg, blue cheese, crispy bacon, and Ranch dressing.

Parmesan cheese, chili pecan croutons, and traditional dressing.

With candied walnuts, feta cheese, and cranberry vinaigrette dressing.

Pitted Medjool dates with goat cheese, baby arugula, candied walnuts, and fig smear.

Spit-roasted chicken, chopped spinach, and mixed greens, apples, avocado, grapes, eggs, Parmesan cheese, dates, candied walnuts, and dressed with white onion vinaigrette.

Poblano pepper, cheddar cheese, smoked pepper bacon, lettuce, tomato, onions, pickles, and French fries.

Served on corn tortillas with guacamole, corn pico, remoulade, and salsa verde.

With whole grain pilaf, smoked tomatoes, and Chipotle Tabasco lemon butter.

With roasted almonds, brown butter and sautéed green beans.

Wood oven roasted with teriyaki BBQ and chilled green bean salad.

Green beans, cornbread stuffing, and roasted garlic jus

Black beans and fresh hot buttered flour tortillas.

Served on White Falls Mills cheese grits, and finished with Mexican street corn.

With white bean purée, bacon lardons, greens, truffle oil, and Black Sea salt.

With horseradish, mashed potatoes, and tomato jam.

Tender smoked shank with braised winter green and pork jus.