Appetizers
Seared Almond Lobster Pane
$17.00
Served with potato, asparagus salad, and micro greens
Hot and Cold Foie Gras
$18.00
Served with peach compote, petit salad, baguette and port wine reduction
Spring Rolls
$15.00
Prosciutto, asparagus, lettuce, bean sprouts, rice paper served with a avocado vinaigrette and coleslaw
Split Plate
6.00
$Salads
Caesar Salad
$10.00
Romaine, parmesan, croutons, and chef caseys caesar dressing
Arugula Apple Fennel Salad
$12.00
Served with endives and pecans with lemon vinaigrette
Petite Salad
$40.00
Berries, red currants, yellow beets, remoulade and tangerine vinaigrette
Grilled Vegetable Salad
11.00
Served with balsamic reduction and pesto vinaigrette
$Soups
Vichyssoise
$12.00
Cold leek and potato soup, served with truffle oil
Yellow and Red Tomato Basil Bisque
$11.00
Served with basil oil
Lobster Bisque
12.00
Crab, apple and creme cappucino with a puff pastry parmesan cheese stick
$Seafood
Pan Seared Sea Bass
$40.00
Ricotta and herbs ravioli, corn, sauternes cream saffron and confit tomatoes
Dover Sole
$48.00
Broccoli al anglaise with walnut oil, petite vegetables and classic meuniere sauce
Grilled Red Snapper
$40.00
served with nicoise vegetables, provencal jus, petite salad and artichoke confit
Lobster Fricassee
48.00
served with trenette al dente, basil, tomato confit and black olives
$Meat and Game
Chateaubriand
$48.00
Center cut of beef tenderloin roasted to perfection with a fricassee of mixed vegetables, pommes dauphine and port wine sauce
Colorado Rack of Lamb
$46.00
Three bone colorado rack of lamb served with apple cider onion confit, sunchoke and petite vegetables
Grilled Filet Mignon
$40.00
Beef tenderloin, olive oil and thyme potato puree served with petite vegetables and rosemary sauce
Roasted Squab
$35.00
Served with corn pancakes, petites vegetables and squab jus
Vegetable Napolean
$24.00
Grilled seasonal vegetables served with chive oil and balsamic vinaigrette
Entree Split Plate
12.00
$Desserts
Colorado Peach Tarte Tatin
$12.00
Served with mango gelato
Classic Crème Brulee
$11.00
Topped with fresh berries
White Chocolate Guava Flourless Cake
$12.00
with almonds, blueberry sauce, guava sauce and passionfruit crème anglaise
Pastry Chefs Sorbet Sampler
$10.00
Three homemade Sorbets served with fresh berries
Chocolate and Mint Mousse in Chocolate lace Cup
$12.00
Served with kiwi sauce
Tableside Flambeed Berries
$14.50
Served with frangipane and rosemary infused gelato
Menu for Ludwig's Restaurant at Sonnenalp Resort of Vail is provided by findrestaurantmenu.com
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