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field green salad, toasted goat cheese, pine nuts, dried cranberries, whole grain mustard vinaigrette 11 caesar salad on crispy parmigiano-reggiano flatbread with white anchovies 12 sashimi yellowfin tuna, young asparagus, kalamata olive and apple-shiso compote, tangerine ponzu 15 beef tenderloin carpaccio, lemon marinated artichokes, capers, parmigiano-reggiano 15
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escargots in sauce persillée, garlic, shallots, vermouth, cream, and parsely 14 crispy veal sweetbreads, sautéed mushrooms, cipollini onions, haricot verts, and caper brown butter sauce 15
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maine lobster bisque, butter poached lobster, puff pastry, fines herbes 15
Proprietors Chef Paul & Lourdes Ferzacca General Manager Michael Burbage Sommelier Paul DiMario Chef de Cuisine Chase Wilbanks Sous Chef Jamieson La Rene Sous Chef Anthony Olivera |
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"La
Tour seems
to be on everyone's
A list, and for
good reason;
The food is
superb."
Pete Brill,
Vail Daily
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