Leonora in Vail introduces new pork-centric apres
Ryan Summerlin March 6, 2013
If midday is for making turns, afternoon is for sipping sangria and eating a delicious repast in the custom of alpine Spain: roast suckling pig with traditional accompaniments. Vail’s Leonora restaurant introduces its newest apres ski feast each Thursday, Friday and Saturday afternoon, beginning today and continuing through the end of ski season. The apres event takes place on the sunny Mountainview Terrace from 3 to 5 p.m., the Segovia-style pig roast serves as an inventive late lunch, early dinner or festive apres ski. With sangria, wine and craft cocktail specials – along with live classical, jazz and Latin guitar – the pig roast is a fitting way to conclude a spring ski day.
“This will pack the patio,” said Paul Wade, director of food and beverage for The Sebastian-Vail. “It’s an opportunity for an elevated food and beverage experience in a barbecue environment, really an extension of the Leonora bistro experience.”
In addition to roast pork, ensalada and patatas in a prix fixe menu for $32, ala carte selections by Chef Sergio Howland will be featured. Those items include tapas like croquetas, lobster tacos and calamari. Roast oysters will be available, as will the raw bar with a selection of shellfish, crudo and ceviche. Drink specials including heritage Spanish wines, mojitos, sangria and the bourbon-based Patio Pounder round out the afternoon fun.