Dinner

During the winter months, we’re open for dinner on Fridays and Saturdays, offering creatively, fresh cuisine featuring Larkspur classics in our contemporary dining room. Our experienced culinary team, led by internationally trained chef Thomas Salamunovich, prides itself in creating authentic fare using fresh, seasonal ingredients. You may want to plan on staying awhile. Our Great Room with its towering stone fireplace and restaurant bar offer a warm and inviting spot to warm up with a before- and after-dinner drink. During the other seasons, we are open for special events.

Join us this ski season on Fridays and Saturday starting on December 15th.

Please call 970-754-8050 to book your reservation.

~TO START~

lobster bisque *
bay oil, crème fraîche, VSOP mist
19.5

 butternut squash soup * 
spiced pepitas, syrian pumpkin seed oil
22.5

wynn farms tomato soup 
basil oil, grilled tillamook soldiers
14.5

truffle forest mushroom bisque “en croûte”
braised short rib, foîe gras pearls
13.5

“the wedge”
prosciutto shards, buttermilk foam, tomato caviar
14.5

(L) caesar salad
crispy potato croutons, red label reggiano
15.5

roasted ruby beet hummus *
rye bread croutons, roasted cauliflower, shaved brussel sprouts, fennel oil
16.5

cognac cured salmon 
tender shaded greens, trout caviar, dill crème, crispy potatoes
18.5

 

~TO SHARE~

 traditional fries *  9.5

truffle & parmesan fries *  12.5

celery root purée *  9.5

twice baked potatoes *  9.5

grower’s organic vegetables *  9.5

* gluten free
+ contains nuts

| please note all items are seasonal and are subject to change |

~TO CONTINUE~

veal scaloppini
twice-baked potatoes, creamed spinach, bordelaîse, lemon beurre fondue
36.5

creekstone farms new york strip *
foîe gras panade, mushroom duxelle, charred onion coulis
42.5

colorado native pan fried chicken *
celery root velvet, chantenay carrots, madeîra jus
28.5

maine lobster gratiné
carolina gold rice, parisian winter vegetable, shaved fennel salad
38.5

yellowfin tuna persîllade
baby bok choy, spicy greens, sticky rice cake, togarashi fondue
29.5

confit scottish salmon
apple purée, sage brandade croutons, watercress crème
32.5

quinoa & polenta galette
crispy kalettes, confit cherry tomatoes, allium blossom salad, nightshade-guajillo purée
26.5

 

 

~(L) BAR CLASSICS~

neapolitan pizza
torn basil, ciliegine mozzarella
17.5
gluten free 4

mushroom royale pizza
melting leeks, rocket, truffle citronette
19.5
gluten free 4

farmer’s market crispy beef tacos *
shaved cabbage, pico de gallo, salsa juarez
18.5

 

 

* gluten free
+ contains nuts

| please note all items are seasonal and are subject to change |