

Breakfast
Hearty
Crunch Wrap
flour + crispy corn tortillas, sour cream, black beans, pickled fresnos, avocado, cheese, tomboy butcher breakfast sausage
Bodega Sandwich
brioche bun, day spring egg, cheddar tomboy butcher bacon, spinach smoked paprika aioli
The View Breakfast
eggs, tomboy butcher bacon breakfast potatoes, toast, butter + jam
Extras
Breakfast Potatoes
Muffin
Croissant, B+J
Toast + Butter
Eggs
Smoked Salmon
Bacon
Drinks
Coffee
Hot Chocolate
Cold Brew
Orange Juice
Cayenne Kombucha
Topo Chico
Brunch
Eat
Waffle
seasonal waffle, whipped cream, maple butter fresh berries, caramelized pecans
Smash Burger
double 4oz patties, braised mushroom, american cheese rosemary aioli, house fries
Harissa Braised Chicken + Polenta
frisée salad, lemon vinaigrette, sumac remoulade, chives
Steak and Eggs
12 oz ny strip steak, two fried eggs, bell pepper, onion smoked paprika spiced breakfast potato, sauteed kale
Crunch Wrap
scrambled eggs, black beans, breakfast sausage, sour cream avocado, shredded cheese, pickled fresno, cilantro, lime
Avocado Toast
blue grouse country bread, lime marinated cucumber avocado, cilantro, pickled fresno, feta, sumac
Empanadas of the week
Crab Cakes
frisée salad, lemon vinaigrette, sumac remoulade, chives
Burrata
shaved sherry marinated persimmon, pistachio, frisée, olio verde
Ceasar Salad
romaine, parmesan, garlic breadcrumbs, lemon, boquerones
Winter Kale Salad
dinosaur kale, crispy garbanzo, feta, pomegranate, parsley
Ricotta and Bread
Local bread, house made Ricotta, olio verde, maldon, lemon zest
Drinks
Cold Brew Coffee
House-Made Soda
mix and match flavors: blueberry, raspberry, strawberry, sage, rosemary, mint
+ make it a cocktail 6
Bottomless Aperol Spritz
+make it veuve 80
Bottomless Mimosa
+make it veuve 80
Extras
smoked salmon
Bacon
Lunch
Hot
Chicken Sando
togarashi, citrus slaw, house aioli house fries
Smash Burger
double 4oz patties, cheese braised mushroom, rosemary aioli house fries
Three Bean Chili
kidney, navy + canellini, harissa green pepper, pickled red onion cilantro chili cashew crumble
house tortilla chips
Elk Chili
ground elk, harissa, jalapeño cilantro, cheese, green pepper kidney bean, pickled red onion
house tortillla chips
Croquetas
paprika aioli, calibiran chile
Cold
Crab Cake
frisée, lemon vinaigrette, sumac remoulade, chive
Burrata
shaved sherry marinated persimmons pistachios frisée, olio verde
Caesar Salad
romaine, parmesan, lemon garlic breadcrumbs, boquerones
Winter Kale Salad
dinosaur kale, crispy garbanzo feta, pomegranate parsley togarashi kale chips lemon tahini vinaigrette
Apres Ski
Eat
ricotta + local bread
housemade ricotta, blood orange olive oil
elk chili
ground elk, harissa, jalapeño, cilantro, cheese green pepper, kidney bean, pickled red onion house tortillla chips
three bean chili
kidney, cannellini + black bean, harissa green pepper, pickled red onion, cilantro chili cashew crumble, house tortilla chips
croquetas
smoked paprika aioli, calabiran chile
smash burger
american cheese, mushroom, rosemary aioli
za’atar fries
harissa ketchup, sumac aioli
caesar salad
romaine, parmesan, garlic breadcrumbs lemon, boquerones
crab cake
frisée, lemon vinaigrette, sumac remoulade, chive
charcuterie + local bread
prosciutto, manchego, membrillo whole grain mustard
Drink
cash money juicy pale ale
galloping juice grapefruit ipa
mountain beer kölsch
tempter ipa
red fish red ale
local’s lager
chalk hill red blend, california
chalk hill pinot noir, california
stags’ leap sauvignon blanc, california
the beach by whispering angel rosé, france
skyside chardonnay, california
gratien & meyer brut, france
aperol spritz
aperol, prosecco
retox detox
ketel one botanical grapefruit & rose, st. germain lime juice, cayenne kombucha
Dinner
Share
Roasted Butternut Squash
point reyes blue, frisée, caramelized pecans, bacon lardons, maple mustard vinaigrette
Winter Kale Salad
crispy garbanzo, feta, pomegranate, parsley togarashi kale chips, lemon tahini vinaigrette
Burrata
shaved sherry marinated persimmons pistachios, frisée, olio verde
Crab Cake
frisée salad, lemon vinaigrette, sumar remoulade, chive
Bison Tartare
cornichons, capers, chives, lemon worchestershire, tabasco, egg charred onion aioli, blue grouse toast
Lobster Bisque
house lobster stock, tomato, cream poached lobster
Ricotta & Local Bread
housemade ricotta, blood orange olive oil
Mains
Squid Ink Tagliatelle
crab, calabrian chili, lemon, chives
Monkfish
saron fennel sauce, preserved lemon breadcrumbs, fennel fronds
Harissa Roasted Chicken
roasted heirloom carrots, za'atar spice calabrian chili infused honey, herbs
Ny Strip
12 oz strip steak, caramelized garlic + shallots salsa rioja
Colorado Elk
celeriac root, au poivre sauce
Roasted Eggplant & Polenta
polenta cake, tomato agrodulce sauce sweety drop pepper, herb salad
Side
Seasonal Roasted Veg
olio verde, maldon salt
Citrus B raised Fennel
orange, herbs
Patatas Bravas
crispy potatoes, lemon crème fraîche salmon roe, chive
Caesar Broccolini
warm broccolini, caesar dressing, parmesan garlic breadcrumbs, lemon
Crafted Cocktails
Cocktails
clearly bloody
tito’s, house tomato water
pig puff
whistle pig ‘piggyback’ 6yr rye, sage & blueberry syrup, cherrywood smoke
the shifty
campari, prosecco, sweet vermouth
retox detox
ketel one botanical grapefruit & rose, st. germain, lime, cayenne kombucha
bucatini
hendrick’s lunar, bols genever, pasta water, olive brine
flatliner
absolut elyx, kahlua, cold brew
raspberry cheesecake
grana padano-infused tito’s, chambord, lemon, egg white
The pollinator
bee pollen-infused capel pisco, vieux pontarlier absinthe, egg white, rose water, lime
The Culinary Artists

Perse Vordokas
Executive Chef
Born in Miami to Greek parents, Chef Perse Vordokas always had a passion for global flavors. In her role as Executive Chef, she has introduced the Western slope to the bold flavors of Latin America and the Mediterranean while emphasizing the use of fresh local ingredients. Under Vordokas’ guidance, The View continues to evolve into one of Telluride’s finest dining destinations.

Drag Brunch featuring Aria Pettyone + Friends
We're giving #SundayFunday a whole new meaning with unlimited mimosas, a latin-infused menu, and a drag show by Durango's finest Queens + Kings!
Sunday, July 9 | 11.30 am Seating | 12.00 pm Show


Out of the Canyon
Embrace the opportunity to delight in some of Telluride’s most innovative, chef-driven cuisine. Savor the western slope’s freshest ingredients as Mountain Lodge collaborates with local Chefs for Out of the Canyon, an 8-course pairing dinner at The View.
Friday, August 18 |6.30 pm | $145 per person


Bottomless Weekend Brunch
Delve into a host of delectable plates from crunchwraps to stacks of buttermilk pancakes covered in maple syrup. Each dish on the menu offers its own creative twist on flavorful brunch fare. With bottomless bubbly, sip on ever-flowing mimosas or aperol spritz’ while taking in the radiant mountain views.
*Starting 5/27


Out of the Canyon
Embrace the opportunity to delight in some of Telluride’s most innovative, chef-driven cuisine. Savor the western slope’s freshest ingredients as Mountain Lodge collaborates with local Chefs for Out of the Canyon, an 8-course pairing dinner at The View.
Reservations Required
Friday, July 7 | 6.30 pm | $145 per person


Drag Brunch featuring Aria Pettyone + Friends
We're giving #SundayFunday a whole new meaning with unlimited mimosas, a latin-infused menu, and a drag show by Durango's finest Queens + Kings!
Sunday, September 10 | 11.30 am Seating | 12.00 pm Show


HOME RECIPES
A refreshingly easy cocktail to keep your thirst quenched until the bars open back up.
ROASTED BEETS + LEMON SPICED YOGURT
Ingredients:
2 large beets
1 cup full- fat Greek yogurt
1 garlic clove, micro planed
Juice of 1 lemon
Zest of one lemon
1 tsp crushed red pepper flakes
6 TBSP olive oil, divided
Salt to taste
¼ cup crushed pistachios
¼ cup mint, hand torn
Directions:
Preheat oven to 425 and grease a baking dish
Peel and cut beets into 1” pieces. Toss in 4 TBSP olive oil and salt and place on baking dish
Bake beets for 15-20 minutes, toss and bake for another 20 minutes.
When beets are softened remove from oven
Meanwhile as beets are cooling, in a large bowl add yogurt, micro planed garlic clove, juice and zest of lemon, crushed red pepper flakes, remainder of olive oil and a pinch of salt. Whisk together and try to check for salt. Add salt as needed, little by little.
To assemble:
In a shallow salad bowl add yogurt and spread across the bottom of the plate.
Toss the cooled beets with the pistachios and mint and spoon over the yogurt.
Drizzle a little more olive oil over the beets and if handy add a pinch of flaky salt on top


HOME RECIPES
Throw it back to the 90s with The View’s modern take on a classic Caesar salad.
CAESAR ROASTED BROCCOLINI
Ingredients:
1 head of Broccolini
3 TBSP olive oil
Juice of 2 lemons, divided
1 TSP Dijon mustard
1 egg yolk
½ TSP Worcestershire
1 TSP red wine vinegar
2 cloves garlic, micro planed
2 anchovy filets
½ cup grated parmesan, reserve 2 TBSP
1 TSP black pepper, fresh ground
1 cup neutral oil
¼ cup ice water
Salt to taste
Directions:
Preheat oven to 350. Trim end of broccolini and toss in olive oil and salt. Lay flat on baking dish and roast for about 15 minutes until soft with a little crunch
Meanwhile in a bowl add juice of 1 lemon, Dijon mustard, egg yolk, Worcestershire, red wine vinegar, micro planed garlic, anchovy filets, parmesan and black pepper. Whisk all ingredients until smooth making sure anchovy filets are broken down. Slowly start drizzling neutral oil in until emulsified and creamy. If dressing is too thick slowly drizzle ice water into bowl and continue whisking. Taste salt and adjust as needed.
To plate toss 3 TBSP of Caesar dressing in a bowl with broccolini, a pinch of salt and remaining juice of one lemon. Arrange nicely on plate and add the remaining 2 TBSP of grated parm on top


Private Dining
Go ahead! Tell your friends to come. Plan your event at The View, and treat your guests to an unforgettable time in a breathtaking setting.

AMENITIES
COCKTAIL FLIGHT
Bring the bar to the comfort of your room with an array of mixologist-level cocktails in tiny cans - always balanced and never too sweet, with a side of sweet & salty nuts.


AMENITIES
SWEET ROMANCE
Enjoy a variety of traditional French macarons perfectly paired with chocolate covered strawberries and a bottle of bubbly.


AMENITIES
CHARCUTERIE BOARD
Brimming with cheese, prosciutto, local bread, whole grain mustard, fruit, and a bottle of wine, our bespoke charcuterie board is the perfect way start your vacation.

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