Dude Ranch Food and Wine

Vista Verde Ranch

CO, USA
Telephone: (970) 879-3858
Toll Free: (800) 526-7433
Fax: (970) 879-6814

CHEF

Robert Citto

If it walks, crawls, swims, or hops there is a good chance that it has been served here at the Vista Verde. We try to use, when possible, local farmers and ranchers who can provide us with only the best in organic and free-range foods. Fishermen in Florida and Hawaii ship us only the freshest day boat seafood via overnight air. All of this comes together to allow the guests at Vista Verde the opportunity to try something they might not get the chance to otherwise

STARTER	As I stated before, our dinner menu changes daily allowing us to give our guests an opportunity to try different soups, salads and appetizers. Here are a few favorite appetizers: Poached Dover Sole with Seared Scallop and French Black Truffles; "Bacon and Eggs": Rhum Glazed Pork Belly over White Polenta, Sunny Side Quail Egg and Tiny Arugula; Wild Mushroom and Asparagus Ragout on Crispy Gnocchi Cake with a Dried Mushroom and Parmesan Cheese Tuile
SOUP	How about a Cauliflower Veloute with Seared Scallop and White Truffles, or maybe a Fire Roasted Chestnut Soup with Smoked Pheasant and Parma Ham Scented Steamed Milk and Savory Biscotti. There are 2 soups served every day at lunch, which allows us to run the entire gamut of soup potentials
SALAD VEGETABLE GRAINS	Everyday at lunch there is a choice of two "chef" salads: Waldorf, Potato, Cold Kashi with Pumpkin, Marinated Vegetable, Tabbouleh...the list goes on and on. Because of the daily menu changes we alternate between salads, soups and appetizers at dinner. A dinner salad might be Mixed Baby Greens Tossed with a Preserved Lemon Vinaigrette, Shaved Red Onion and Fennel, topped with a Warm Goat Cheese Fritter, Pear Tomatoes and Fried Shallots
SEAFOOD	Using only "Day Boat" seafood flown in overnight from Hawaii, Maine and Florida, an example of a dinner entree or appetizer might be: Seared Maine Diver Scallop on "Creamed Corn" with Tiny Gnocchi, Basil Oil and Fried Carrot; Florida Black Grouper on Grilled Asparagus with Pink Grapefruit, Lump Crab and Osetra Caviar; Alaskan Halibut over Israeli Couscous with Poached Tiny Tomatoes, Pickled European Cucumbers, Frozen Olive Oil and a Chive Nage
MEAT	Focusing on, but not limited to, game meats, we try to give our guests exposure to such items as: Wild Boar in Parma Ham over Mascarpone Polenta with Rapini and Balsamic Syrup. Or, how about Black Pepper and Molasses Marinated Beef Tenderloin over Wild Mushroom Compote...or maybe...Spice Roasted Reindeer (on Christmas Eve no less) on Potato Parsnip Puree with Pear Conserve and a Red Wine Vinegar Sauce.
POULTRY	One of the most popular poultry dishes is the Peppercorn Seared Muscovy Muscovy_Duck Breast Sliced and Served over a Duck Confit, Dried Cherry and Hazelnut Risotto, finished with Haricot Verts and an Orange Frangelico Sauce. Another is the Pan Roasted Breast of Wild Partridge over Braised Endive with a 75 Year Old Sherry Vinegar Froth and Poached Grapes.
PASTA	Homemade pastas include: Fresh fettuccini sautéed with Morels, Pancetta, Fresh Peas, Sage and Roasted Garlic in a Vodka - Porcini Cream; Orechiette Pasta with Spicy Italian Sausage, Rapini and Tomatoes with Pine Nuts and Reduced Balsamic Vinegar; Smoked Chicken with Piquant Peppers, Roasted Corn and Leeks with Cavatapi Pasta and a Light Corn Broth
VEGETARIAN	Vegetables are too often over looked or used as an after thought to finish a plate. Here we like to take what is often thought of as drab or boring and turn it into something people remember and request visit after visit. Some of our most popular offerings are: Grilled Vegetable Terrine with Organic Baby Greens, Ratatouille Vinaigrette and Crispy Sesame Crackers; Vegetable Pave...Think of a Vegetable Lasagna but Without the Pasta. Layers of Roasted Peppers, Potatoes, Yellow Squash and Zucchini Slow Cooked and Served in a Potent Roasted Vegetable Broth with 100 Year Old Balsamic Vinegar
DESSERTS	Desserts can range from the simple to the sublime...A few examples are the individual apple tart tatin with rum raisin ice cream and spun sugar; Blueberry Cornmeal Upside Down Cake with Fresh Blueberry Sauce and Chantilly Cream and Banana Walnut Tart with Roasted Banana Ice Cream and a Rum Caramel Sauce
LIQUOR	See WINE LIST Though the ranch does not have an on premise liquor license we do have a beer and wine license. Complimentary wine, beer, soda and water is provided as well as what we call "The Private Cellar"; A list of fine and hard to find wines available for purchase at a fraction of what they would be in a restaurant. Guests are welcome to bring their own liquor and enjoy a cocktail in the comfort of their cabin or in their private hot tub.

In the summertime lunch is served on the sundeck most days. The fare is simple and bountiful with salad and sandwich fixings, hot items on the grill and plenty of fresh lemonade and iced tea! In the winter, lunch is served daily in the main lodge. In addition to the salad, sandwich and soup selections there are two hot entree choices that are just a tad more casual than what appears on the dinner menus.

The breakfast menu ranges from an outdoor cookout with cook to order omelets and steak and eggs on the grill, stuffed French toast, strata’s, fresh berries and homemade breads to sitting down in the lodge for eggs benedict and blueberry pancakes.

There has never been a better time to drink wine than now. With an ever-increasing number of world-class wines available and fabulous values from all over the world, we are proud to offer you a glimpse into this exciting era. We believe wine is an integral part of the dining experience. To that end we offer a nice selection of house wines on a complimentary basis. Above and beyond that, I have hand picked a special selection of fine wines that are priced well below typical restaurant offerings to encourage you to try and to enjoy these extraordinary wines. They have been selected to surprise and excite the senses as well as enhance your dining experience. Many of the names may be new to you, but they are representative of this most exciting of times. Feel free to ask for recommendations that best match your food as well as your personal taste.

RED
California	2004 A.P. Vin "Gary's Vineyard" Pinot Noir	$50
New Zealand	2003 Amisfield Pinot Noir	$28
Italy-Tuscany	2000 Antinori "Guado al Tasso"	$65
Australia	2003 Betts & Scholl Grenache	$30
Italy	1998 Bruno Giacosa Barolo Rocche Faletto	$85
France-Southern Rhone	2001 Chateau Beaucastel Chateauneuf de Pape Blanc	$75
California	1997 Chateau Montelena Estate	$125
France-Burgundy	2003 Claude Dugat Gevery Chambertin	$80
California	2003 Copain Zinfandel "Arrowhead Mountain"	$40
France-Burgundy	2002 Domaine de la Romanee Conti "La Tache"	$650
France-Burgundy	2003 Domaine Dujac "Clos St. Denis"	$150
France-Burgundy	2002 Domaine Dujac Fils & Pere "Chambolle Musigny"	$45
France-Burgundy	2003 Domaine Dujac Fils & Pere "Morey St. Denis"	$45
France-Southern Rhone	2003 Domaine Janasse "Chaupin" Chateauneuf de Pape	$65
California	2002 Dominus Estate	$100
Australia	2003 Heathcote Estate Shiraz	$40
California	2002 Joseph Phelps "Insignia"	$150
California	2003 Littorai "Hirsch Vineyard" Pinot Nour	$65
California	2004 Loring Wine Company "Rosella's Vineyard" Pinot Noir	$50
France-Burgundy	2003 Louis Jadot Gevery chambertin "Clos de Beze"	$250
California	2002 Ojai Syrah "Mellville Vineyard"	$65
Oregon	2004 Owen Roe "The Sinister Hand"	$25
California	2003 Peter Michael "Le Moulin "Rouge" Pinot Noir	$70
California	2003 Pride Mountain Vineyards Merlot	$55
California	2004 Robert Foley Vineyards Charbono	$45
California	2002 Robert Foley Vineyards Claret	$175
California	2003 Saxum Syrah "James Berry Vineyard"	$50
California	2001 Shafer Vineyards Cabernet Sauvignon	$55
Oregon	2004 Sineann Pinot Noir "Resonance Vineyard"	$45
Oregon	2003 Sineann Zinfandel "Old Vine"	$35
California	2001 Verite "LeDesir" Cabernet Sauvignon Blend	$85
SPARKLING
France-Champagne	Bollinger "Special Cuvee", NV	$45
France-Champagne	1997 Delamotte Brut Rose	$60
France-Champagne	1998 Pierre Gimonet "Special Club"	$55
France-Champagne	1995 Salon	$200
France-Champagne	Vilmart "Cuvee Rubis", NV	$65
WHITE
California	2003 Aubert Cahrdonnay "Ritchie Vineyard"	$65
Australia	2003 Betts & Scholl Reisling	$30
California	Brewer-Clifton Chardonnay "Rancho Santa Rosa"
France- Burgundy	2003 Domaine Leflaive "Les Pucelles" Puligny Montrachet	$110
France-Burgundy	2003 Domaine Marc Colint St. Aubin "En Montceau"	$50
California	2002 KistlerChardonnay "Les Noisetieres"	$50
France-Loire Valley	2003 Nicolas Joly "Clos Sacre" Chenin Blanc	$35
California	2004 Peter Michael "L' Apres Midi" Sauvignon Blanc	$35
California	2003 Peter Michael "La Carriere" Chardonnay	$75