April 21, 2004 - La Tour Announces 50% Off All Entrees April 21st - June 30th

Vail, CO – Starting Wednesday, April 21 through June 30, Vail’s La Tour Restaurant & Bar will be offering 50% off all entrees (see menu below). This French American restaurant "where the chef’s go to eat" is offering the special to help draw people from the Front Range during the slow season.

Executive chef and owner Paul Ferzacca, delights customers daily with his mouth-watering cuisine, which continually receives rave reviews from the culinary press. Chef Ferzacca, an honoree of the James Beard House in New York, has upgraded La Tour’s menu and has established a Wine Spectator award-winning wine list since he became owner of the restaurant in 1998. La Tour has been voted by Vail Daily readers: "Best French Restaurant in Vail Valley," "Best Food – Regardless of Price" and "Most Amazing Restaurant Service."

La Tour is an award-winning restaurant located in the heart of Vail Village at 122 East Meadow Drive, just a few steps from the Vail Village parking structure. The restaurant is open nightly from 5:30 p.m. to 10:00 p.m. Reservations can be made online at www.latour-vail.com or by calling La Tour at 970-476-4403.

~ENTRÉES~
~VEGGIE~
yukon gold potato gnocchi with sautéed wild mushrooms, slow roasted tomatoes,
baby spinach, basil, parmigianno-reggiano, white truffle-tomato oil, aged balsamic 21

~FISH~
sautéed shrimp & linguini pasta with Jerusalem artichokes, spinach, slow roasted tomatoes, garlic,
fresh basil and extra virgin olive oil 24
grilled salmon with fried spring green tomatoes, spring radish & chervil salad, sauce rémoulade 29
sautéed diver sea scallops, saffron shrimp risotto, mussels, chorizo sausage, tomato white wine broth 32
dover sole meunière, haricots vert, baby creamer potatoes, lemon brown butter sauce 38
broiled Alaskan halibut & sake braised manila clams with clam mushrooms, baby bok choy,
jasmine rice & red Thai curry broth 29

~MEAT~
hazelnut crusted venison loin with sweet potato purée, cranberry orange compote,
haricot vert and sage brown butter 34
grilled balsamic glazed pork tenderloin with, sautéed spinach, rosemary-scented polenta,
piquillo~cherry pepper sauce 28
grilled black angus New York strip & braised veal short ribs with sautéed potatoes, spinach and
béarnaise sauce 34
SAUTÉED VEAL SWEETBREADS WITH WILD MUSHROOMS, CIPOLLINI ONIONS, HARICOTS VERT,
CAPER BROWN BUTTER SAUCE 29
HERBES DE PROVENÇE CRUSTED QUARTER RACK OF COLORADO LAMB & SALPICON OF SWEETBREADS À LA CUSSY,
BABY CARROTS & ASPARAGUS, MADEIRA SAUCE 37
herbes de provence crusted half rack of Colorado lamb
sautéed spinach with roasted shallots & roasted garlic, baby carrots, asparagus, rosemary potatoes,
Madeira sauce 44

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