Wildflower at The Lodge at Vail

uruguay farmed ossetra caviar, shallots, red onions, caper dust and a quail egg

cucumber, fresh lime and fleur de sel

steamed with pernod , white wine, garlic, tomato, saffron, pancetta and cream

rich puree with artichokes, sun chokes, cream and a stilton beignet

chilled spicy tomato broth with diced bell peppers, garlic, cucumber, avocado and sherry vinegar

cucumber, pear tomatoes and elderflower vinaigrette

basil 'caviar,' olive oil and balsamic vinegar

bay scallop meunière ragoût of butter, lemon and parsley with haricots verts

seaweed and radish salad, sea water foam and potato gaufrette

crusted with pistachio and wrapped in prosciutto with sauce verge and a cheddar, potato croquette

zucchini, potato latke, creme fraiche and horseradish beurre maitre d'hotel

leg confit, jalapeno sausage and seared breast wild strawberry sauce and crisp duck fat cooked potatoes batonette

julienne romaine hearts, shaved regianno and sweet yellow corn sauce