Country Club of the Rockies Clubhouse
A wall of windows lets the view right in: green golf course, blue skies and a mountain creek complete with miniature waterfall. Inside, burnished wooden tables make a striking contrast to the bright linens. The secret weapon of the dining room’s ambiance, though, is manager Stuart Hinton. He remembers faces, flavors and every single bottle in the wine cellar. Talk to him, and you’ll understand why the wine list is worth remembering.
Chief Culinary Officer Darrell Jensen incorporates a sense of humor into his Mediterranean-American cuisine. The seared scallops with truffled mashies are a menu staple, but don’t let this guy be pigeon-holed. He obviously cherishes a seasonal palate, and his lively menu proves it. He doesn’t just serve chicken ” it’s pummeled and thwapped chicken. The lamb sirloin boasts arugula pesto, and the gazpacho is as crunchy as it is fresh.
Beware the seared rare tuna nicoise: Once you try it, you’ll come back often. The dressing is just pungent enough, giving a sassy personality to the assortment of fresh ingredients. Though the shrimp and three pea appetizer gets slightly fanciful with the riot of pea shoots bursting from the top, there’s nothing overwrought about the seared shrimp with green peas, snap peas and the lightest of cream essences.
Claiming the world’s smallest desserts, Falling Creek offers wee portions that don’t overwhelm people who’ve just devoured dinner. Order one at a time, or a sampling of three. The crispy napoleon layers creme brulee between crunchy, caramel-drizzled pieces. The chocolate cookie bars have an essence of hazelnut, and the chocolate pots de creme channel old-school pudding comfort in a gourmet way.