September 15 , 2004 - La Tour Announces 50% Off All Entrees Now Through November 24th

Vail, CO – Now through November 24, 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 draw people from the Front Range before ski season.

Executive Chef and Owner Paul Ferzacca continues to receive rave reviews from the culinary press for his elegant, delectable, nouvelle cuisine. Since he became owner of the restaurant in 1998, 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. 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.

La Tour Restaurant & Bar

50% Off Entrees

~ENTRÉES~

~VEGGIE~
yukon gold potato gnocchi with sautéed wild mushrooms, slow roasted tomatoes, baby spinach,
white truffle-tomato oil, aged balsamic 24

~FISH~
sautéed shrimp & linguini pasta with marinated baby artichokes, spinach, slow roasted tomatoes,
garlic, fresh basil and extra virgin olive oil 26

cornmeal crusted rainbow trout stuffed with crawfish, sauté of yukon gold potatoes,
gold bar zucchini, haricot vert & red bell pepper, horseradish beurre blanc 27

grilled salmon with “gold bar zucchini fettuccini,” sautéed mushrooms, cipollini onions, baby spinach,
fines herbes, sherry wine cream sauce 29

broiled Alaskan halibut & sake braised manila clams with clam mushrooms, baby bok choy,
jasmine rice & red Thai curry broth 29

pan roasted monkfish with wild mushroom & asparagus risotto, truffled carrot nage 28

~MEAT~
panko crusted chicken paillard with capers, baby tomatoes, asparagus, lemon zest,
crème fraîche mashed potatoes & beurre blanc 26

grilled balsamic glazed pork tenderloin with sautéed baby spinach, rosemary scented polenta,
piquillo~cherry pepper sauce 28

grilled certified black angus culotte steak asparagus, sautéed trumpet mushrooms& potatoes,
raclette cheese, crispy pancetta, pearl onions, red wine demi 32

“duck two ways” with sautéed duck breast & confit duck leg, caramelized apples & turnips,
pecan raisin croûte, giblet calvados sauce 32

sautéed veal sweetbreads with sautéed mushrooms, cipollini onions, haricots vert,
caper brown butter sauce 29

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