VAIL, Colorado — Ludwig's, the Sonnenalp Resort of Vail's flagship restaurant, has a new concept and a new menu this winter.

Executive Chef Richard Beichner creates a different menu each evening, he says, to capitalize on the freshest locally grown, organic ingredients available. All dishes are prepared trans-fat free. Menu items might include Colorado lamb, elk and beef, local striped bass, tortellini with goat cheese from Buena Vista, Colorado, and more.

Beichner also creates a chef's tasting menu each evening. A table can order between three and six specially selected courses, with or without wine pairings chosen by Sommelier Jamie Garrett. The tasting menu can only be ordered by the entire table.

Sample Chef's Tasting Menu:

Salad: Hearts of palm with roasted Buena Vista beets and champagne vinaigrette

Soup: Potato leek soup with chive garnish

Cold appetizer: Lobster salad, celery leaves, granny smith apples, Meyer lemon sabayon

Warm appetizer: Sonoma County duck confit, mache salad, roasted potatoes, Vail Valley plum mustard

Choice of entree: Colorado striped bass with creamy polenta and roasted vegetables or “Wagyu” short rib with root vegetable puree and 5 spice jus

Dessert: Pineapple cake with house made sour cream

Reservations are recommended for dinner at Ludwig's and can be made by calling the Sonnenalp Resort of Vail concierge at 970-479-5429. Additional information can be found at www.sonnenalp.com.