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Blue Moon Restaurant

Nicole Frey

A day on the mountain doesnt have to mean cafeteria-style grub and fighting other famished skiers and snowboarders for a table. Leave the pizza slices behind and step into the elegant Blue Moon Restaurant & Bar, located at Eagles Nest at the top of the Lionshead gondola. Choose a table along the wall-to-wall windows with spectacular views of Mount of the Holy Cross, or take in the historic Colorado artifacts along the walls.

Those planning to hop back onto skis or board can snag a light lunch at Blue Moon with a petit salad or soup. The signature Blue Moon salad features minty micro greens, pumpkin seed brittle, a poached baby pear and a thick slice of Humboldt Fog goat cheese, drizzled with an oil-free white balsamic vinegar reduction. For something a bit warmer, try the charred vine-ripened tomato bisque accompanied by a blue crab salad buttressed by cucumber slices. Or go for the three succulent Maine diver scallops rolled in black truffle and sauted. Served over cauliflower puree with a red wine butter sauce, this small plate will keep you going.

Ride up the gondola for a romantic dinner at 10,350 feet. Beer lovers will indulge in the Blue Moon strip loin. The 18-oz. center cut, dry-aged, prime all-natural strip steak is cold smoked, meaning Blue Moon beer-soaked applewood chips are lit to produce the smoke that is first filtered through ice. The result is a smoky flavor on just the outside edges of the steak, leaving the interior to soak up the rich Blue Moon Belgian White beer demi-glace sauce. The dish is accompanied by sweet caramelized root veggies and delectable white truffle fries. Theres a lot of love in this dish, said Executive Chef Paul Kellum, who prides himself in using five ingredients or fewer in just about all his dishes. Its simple, comfort food with a high-end twist.



As hard as it may be, try to save room for one (or more) of Pastry Chef Anne Armstrongs scrumptious desserts. Creme brulee fans will delight in her green apple version, the tart apples adding a delightful kick to the traditionally creamy dish. The pear Bavarian features an ultra-light pear custard with a raspberry sauce center alongside a baby poached pear. The custard is cracked before arriving at the table allowing the red sauce to escape.


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