Sunday brunch: $9-$17
A convivial setting for classic and contemporary French cuisine
Dover sole à la meunière
Yes, kids’ menu available
122 E. Meadow Drive | VAIL | 970.476.4403 | latour-vail.com
On a bright summer evening, the front patio at La Tour transforms into a stage where all things extraordinaire unfold. With doors wide open, just the right amount of light and fresh mountain air set the scene for sharing drinks with friends and savoring the season’s light and crisp flavors. La Tour, known for its creative and contemporary adaptations of classic French fare, truly comes alive in the summer. And with Sunday brunch features that include lobster Benedicts and bananas foster French toast, you’ll find yourself drawn to La Tour day and night.
La Tour is, first of all, a Vail dining destination that has become known for the consistently amazing quality of its food and drink. And this summer’s brunch, lunch and dinner offerings continue to elevate that standard upheld by Paul Ferzacca, the local chef, owner, and mastermind behind the tour de force that has become La Tour.
Become immersed in La Tour’s convivial atmosphere with a cocktail to kick off your evening dining experience. The Chamonix Spritz, a take on the classic Aperol Spritz, is a cool and refreshing flavor opener. And you can’t resist smiling while ordering or sipping the Polka Dot Bikini-tini, a frothy rum cocktail with a balanced, fruity taste and orange zest dotting the drink’s surface like confetti.
For an appetizer, try the compressed watermelon and burrata cheese salad, which mingles sweet and savory flavors and includes piquant watercress as a garnish. This attractive plate is artfully drizzled with aged balsamic vinegar, basil oil and black sea salt that settles on top of the watermelon like tiny black seeds of flavor.
La Tour’s summer menu includes many exciting and generously portioned entrées, including a pork chop served with confit pork belly and accompaniments — peach tarte tatin, haricots verts, pickled mustard seed, ginger coulis, tarragon emulsion — that offer infinite flavor combinations. The Black Angus Manhattan steak and heirloom tomatoes capture a classic flavor combination with the addition of Roquefort cheese, capers and fresh basil. Above all, the broiled Alaskan halibut is a standout and includes a buttery textured fish served atop creamed corn. Peppercress, thinly sliced fresh summer truffles,, and huitlacoche — an earthy-flavored, mushroom-like fungus that grows on corn — add exciting flavors to this entrée.
Sommelier Ian Gray curates La Tour’s extensive wine list, making perfect pairings possible for each course, including dessert. The lemon poppy seed cake, served with blueberry curd, strawberry ice cream and a flake of crispy meringue makes a sweet ending to an already charmed evening at La Tour. This is dining as it should be, you’ll think as you take that last bite.