SlopeRoom - Dinner Menu

These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Executive Chef - TBD

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Starters

WINTER SQUASH SOUP — 16

salsa macha, charred tortilla crema

SIMPLE SALAD - 16

shaved vegetable, lemon agave vinaigrette

PORK BELLY LETTUCE CUPS - 22

black pepper relish, kimchi

SHAVED BRUSSELS - 18

endive, apples, hazelnuts, sherry honey vinaigrette

GRILLED TETON LAMB CHOPS - 36

curry lime "bbq" rub, cilantro chimichurri

TUNA POKE -28

avocado yuzu puree, togarashi cracker

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Entrees

HEARTH ROASTED CHICKEN — 38

pasture raised, smoked pepper jus, winter greens

LION'S MANE MUSHROOM (V) — 32

truffle-cauliflower puree, bok choy, black rice, agrodolce

RANIBOW TROUT — 38

crab & lemon noisette, potato leek puree, parsley pickled fennel salad

WILD ALASKAN BLACK COD — 48

miso orange glaze, asparagus, maitake, kimchi fried rice, scallion radish salad

BISON SHORT RIB — 42

tamarind guajillo glaze, corn agnolotti, poblano cream, pickled peppers, cotija

WAPITI ELK "PRIME RIB" -72

creamed kale, huckleberry jus

WILD PINE BURGER -26

maple chipotle bacon, black diamond cheddar, pickled peppers, dynamite sauce

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Sides

YUKON GOLD PUREE — 12

Asparagus & Mushrooms — 12

BRUSSELS + FRESNO AGAVE AGRIDOLCE — 11

HATCH GREEN CHILE MAC — 14

CREAMED KALE -11

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From The Grill

CENTER CUT FILET * - 8 oz - 67

GRASS-FED GRASS-FINISHED RIBEYE * — 14 oz - 72

MORGAN RANCH NY STRIP* - 12 OZ - 65

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Haus Sauces - 6 ea

WP STEAK SAUCE

HUCKLEBERRY AU POIVRE

SHISO CHIMICHURRI

mountain bistro

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FOR THE TABLE
wood fired haus naan

WOOD OVEN ZUCCHINI DIP

whipped tahini, pickled squash, salsa verde

STRACCIATELLA

balsamic cherries, calabrian honey

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Haus Cocktails

Red Mountain Margarita — 17

spicy beet infused tequila, Ilegal Joven, agave, lime, aloe liqueur

BRI TAI — 17

rum, drambuie, orgeat, orange liqueur, basil

STELLA ROSSA — 16

hibiscus vodka, rose, blanc vermouth, tuaca, rosemary

ABEJA — 16

gin, malabar tea, lemon, honey foam, egg

Capitol Peak — 16

Rosemary infused Kina L'Aéro d'Or, vodka, Lost Identity floral tonic

Mt. Tibadabo — 16

rum, Lillet Rouge, creme de cassis,

Cafe Driskill — 19

Laws rye, armagnac, coffee infused Cocchi Torino, Benedictine

Pico de Verwall — 17

Greek mountain tea infused mezcal, Luxardo bitter bianco, Lillet Blanc, Atost Roots, Stregga, Zirbenz

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Zero-Proof (or not)

NOGRONI — 12

lyre’s italian spritz, lyre’ aperitif rosso, orange

RASPBERRY CLUB — 12

lyre’s gin, raspberry, egg

GINGER’S KICK - 12

ritual zero proof, ginger, basil

HAI BALL - 12

seedlip garden, seedlip spice, matcha, lime

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SPARKLING

N.V. Adriano Adami ‘Garbel’ Brut, Treviso Prosecco, ITA 14

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CAN / BOTTLE

Aspen Brewing Cloud 9 Saison 8

Coors Banquet, CO 6

Paulaner Hefe-Weizen, GER 8

Pilsner Urquell CZE 7

Telluride Brewing 'Face Down Brown', CO 7

Stem 'Off-Dry' Cider, CO 9

Best Day Brewing Kolsch, Non-Alcoholic, CA 7

Best Day Brewing Hazy IPA, Non-Alcoholic, CA 7

Wines By The Glass

Beer and Cider

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Rotating Local Drafts — 10

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Zero-Proof Canned Cocktails

FOR BITTER FOR WORSE

EVA’S SPRITZ — 6

rhubarb, citrus

ROSE CITY FIZZ - 6

berries, ginger

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WHITE

2021 Landhaus Mayer, Grüner Veltliner, AU 14

2021 Jonathan Didier Pabiot 'Leon' Pouilly Fume, FRA 19

2021 Matthiasson ‘Linda Vista’ Chardonnay, Napa, CA 24

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ROSÉ

2022 Famille Lançon 'La Solitude,' (Rosé) FRA 14

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RED

2021 Bethel Heights Estate, Pinot Noir, Willamette, OR 24

N.V. Cain Cellars, ‘Cain Cuvée, NV 13,’ Napa, CA 18

2019 Peju ‘Legacy Col.’ Cabernet Sauvignon, Rutherford,
Napa, CA 32

Executive Chef - TBD

Starters

WINTER SQUASH SOUP — 16

salsa macha, charred tortilla crema

SIMPLE SALAD - 16

shaved vegetable, lemon agave vinaigrette

PORK BELLY LETTUCE CUPS - 22

black pepper relish, kimchi

SHAVED BRUSSELS - 18

endive, apples, hazelnuts, sherry honey vinaigrette

GRILLED TETON LAMB CHOPS - 36

curry lime "bbq" rub, cilantro chimichurri

TUNA POKE -28

avocado yuzu puree, togarashi cracker

Entrees

HEARTH ROASTED CHICKEN — 38

pasture raised, smoked pepper jus, winter greens

LION'S MANE MUSHROOM (V) — 32

truffle-cauliflower puree, bok choy, black rice, agrodolce

RANIBOW TROUT — 38

crab & lemon noisette, potato leek puree, parsley pickled fennel salad

WILD ALASKAN BLACK COD — 48

miso orange glaze, asparagus, maitake, kimchi fried rice, scallion radish salad

BISON SHORT RIB — 42

tamarind guajillo glaze, corn agnolotti, poblano cream, pickled peppers, cotija

WAPITI ELK "PRIME RIB" -72

creamed kale, huckleberry jus

WILD PINE BURGER -26

maple chipotle bacon, black diamond cheddar, pickled peppers, dynamite sauce

Sides

YUKON GOLD PUREE — 12

Asparagus & Mushrooms — 12

BRUSSELS + FRESNO AGAVE AGRIDOLCE — 11

HATCH GREEN CHILE MAC — 14

CREAMED KALE -11

From The Grill

CENTER CUT FILET * - 8 oz - 67

GRASS-FED GRASS-FINISHED RIBEYE * — 14 oz - 72

MORGAN RANCH NY STRIP* - 12 OZ - 65

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Haus Sauces - 6 ea

WP STEAK SAUCE

HUCKLEBERRY AU POIVRE

SHISO CHIMICHURRI

mountain bistro

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FOR THE TABLE
wood fired haus naan

WOOD OVEN ZUCCHINI DIP

whipped tahini, pickled squash, salsa verde

STRACCIATELLA

balsamic cherries, calabrian honey