Sonnenalp’s Ludwig’s in Vail offering a new completely gluten-free menu
VAIL — Ludwig’s, the signature restaurant in the Sonnenalp Hotel in Vail Village, is now open for the winter season with a brand new menu, consisting entirely of gluten-free dishes.
Created by Chef Florian Schwarz, the new menu at Ludwig’s features artfully crafted and creative European cuisine. Every single dish on the menu, from the sauces and house made pastas to the breads and desserts, is gluten-free. Ludwig’s is the first restaurant in the Vail Valley to exclusively offer gluten-free cuisine. While the menu at Ludwig’s has changed, the elegant atmosphere, spectacular service and award winning wine list that guests have come to expect will remain the same.
‘An Exciting Challenge’
“We are thrilled to make these distinctive changes to the food at Ludwig’s this winter,” said Executive Chef Florian Schwarz. “It was an exciting challenge to create this completely gluten-free menu with my culinary team, and I’m very proud of how everything came together. It was our goal to create a menu that demonstrates that eating gluten-free does not mean guests have to give up quality, flavor or creativity. We truly feel we have accomplished that, and that guests will be beyond pleased with every item we offer.”
Menu highlights include rice popped black tiger shrimp served over mango gazpacho and couscous; cream of lobster soup with wild mushrooms; lavender lamb carpaccio; Chilean sea bass served with black and white quinoa, pineapple, squash, bacon and a green curry sauce; and oven-roasted elk rack with sweet potatoes, red cabbage and blueberry sauce.
For a limited time, Ludwig’s will celebrate the new menu with 20 percent off the entire check Wednesday-Saturday, excluding special events, as well as a special $29 three-course tasting menu on Sundays. The tasting menu is available in addition to the regular menu. These specials are offered through Dec. 21.
Dinner Two Ways
Ludwig’s, as in years past, will also host a number of special events through the winter season. Coming up on Wednesday is Dinner Two Ways: Classic vs. Modern, where Chef Schwarz will present four courses of classic American dishes in two ways: the traditional version and a contemporary, deconstructed take on the dish. Every course will also have two wine pairings selected by sommelier Paul Alexander — a classic and a modern take on American wines. Guests will be invited to vote on their favorites and will learn the background behind each dish and wine during this fun and interactive experience. Dinner Two Ways is $68 per person, including food and wine, but not including tax and gratuity. This menu will not be gluten-free. Reservations can be made by calling the Sonnenalp Concierge at 970-479-5429.
Ludwig’s serves dinner Wednesday through Sunday from 5:30 to 10 p.m. through the winter season. Reservations are recommended and can be made by calling the Sonnenalp Concierge at 970-479-5429.
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