

Breakfast
Extras
Bacon
Smoked Salmon
Eggs
Toast + Butter
Breakfast Potatoes
8oz Flank Steak
Drinks
Double Expresso
Orange Juice
Hot Tea
Coffee
Cold Brew
Latte
Cappuccino
Expresso
Lunch
WITH A VIEW
Grilled Chicken Breast
Red Bird Chicken, Citrus Dressing, Fingerling Potatoes, Tomatoes
Lobster Mac + Cheese
Buttered Crunchy Breadcrumbs
Roasted Spaghetti Squash
Wilted Green Gems, Quinoa, Pistachios, Cherry Tomatoes, Maple Cherry Vinaigrette
Muffaletta Sandwich
Blue Grouse Bread, Olive Caponata Relish, Mediterranean Cold Cut, Provolone
Green Gem Salad
Baby Kale, Arugula, Blond Frisée, Shallots, Pistachios, Citrus Vinaigrette
Heirloom Tomato + Burrata Salad
Heirloom Baby Carrots, Cherry Tomatoes, Cucumber, Tender Romaine
Caesar Salad
Romaine Hearts, Herbed Croutons, Parmesan, Anchovies
Hummus Crudite
Heirloom Baby Carrots, Cherry Tomatoes, Cucumber, Tender Romaine
Avocado Toast
Blue Grouse Bread, Feta, Cucumber, Pickled Fresno Peppers, Chives
Wagyu Smash Burger
Snake River Farm Wagyu Beef, Onion, Tomato Jam, Fries
Salmon Tostada
Crispy Corn Tortilla, Cream Cheese, Lox Salmon, Pickled Onions
Lobster Roll
Poached Lobster, Aioli, Chives
Dinner
STARTERS TO SHARE
Patatas Bravas
Spicy Garlic Tomato Sauce, Lemon Aioli
Roasted Brussles Sprouts
Sesame Seeds, Green Onions, Tamarind, Sriracha Tare
Sashimi of the Day
Gari Ginger, Wasabi
Spicy Ahi Tuna Volcano
Wasabi, Ponzu, Sriracha Mayonnaise
Korean Sweet + Spicy Meatballs
Hot and Sweet Gochujang Sauce
Charcuterie
Three Kinds of Imported Cheese, Prosciutto, Capocollo, Salami, Fig Jam, Apricots, Olives, Cornichons
Hatch Green Chili Queso Dip
Guacamole
Homemade Ricotta Toast
Caramelized Onions, Honey Drizzle
Shishito Peppers
blistered peppers, lemon, maldon with squid ink aioli
APPETIZERS
Heirloom Tomato + Burrata Salad
Basil Chiffonade, Honey Balsamic Dressing
Caesar Salad
Romaine Hearts, Croutons, Parmesan, Anchovies
Green Gem Salad
Baby Kale, Arugula, Blond Frisée, Citrus Vinaigrette, Shallots, Pistachios
Hummus Crudite
Heirloom Baby Carrots, Cherry Tomatoes, Cucumber, Tender Romaine, Pita Chips
Lobster Bisque
Poached Lobster, Crème Fraiche, Croutons
ENTREES
NY Steak Delmonico
Marinated Steak, Mashed Potatoes, Asparagus, Tobacco Onions with Beef Jus
Salmon Yakiniku
Grilled Pineapple, Warm Cherry Tomatoes, Steamed Bok Choy with Unagi Sauce
Chicken al Limone
Mashed Potatoes, Wilted Greens, Lemon, Capers with White Wine Butter
Rainbow Trout Provencal
Summer Tomatoes, Capers and Olives, Roasted Rosemary Potatoes and Asparagus
Shrimp Scampi Linguini
Garlic, Parsley with E.V.O.O. and Lemon White Wine Sauce
Wild Mushroom Parpadelle Pasta
Parmesan, Truffle Essence with Creamy Alfredo Sauce
Roasted Spaghetti Squash
Wilted Green Gems, Pesto, Farro, Cherry Tomatoes with Maple Sherry Vinaigrette
DESSERTS
Ricotta Cheesecake
Wilted Green Gems, Pesto, Farro, Cherry Tomatoes with Maple Sherry Vinaigrette
Beignets
Lavender-Lemon Sugar and Honey Crème Fraiche
Tiramisu
Coffee-Soaked Cake with Mascarpone
Cocktails & Beers
Our Best Work
the pollinator
bee pollen-infused capel pisco, vieux pontarlier absinthe, lime, rose, egg white
pig puff
whistle pig ‘piggyback’ 6yr rye, sage + blueberry syrup, cherrywood smoke
retox detox
ketel one grapefruit + rose, st. germain, lime, cayenne kombucha
Crafted Cocktails
strawberry stormy
strawberry-infused clement rhum agricole, ginger, lemon, nutmeg
flatliner
absolut elyx, kahlua, cold brew
white sangria
whitehaven sauvignon blanc, ketel one grapefruit + rose, italicus rosolio di bergamotto, grapefruit, sage
palisade flip
jefferson’s vsb, palisade peach, lime, whole egg
queen
jalapeño + grapefruit-infused don julio 1942, grapefruit, lime, campo viejo cava float
Frozen
blackberry margarita
olmeca altos tequila plata, blackberry, spicy + savory salt rim
(served on weekdays)
frosé
ketel one grapefruit + rose, rosé, ginger
(served on weekends)
Beer
pbr
milwakee, wi
coors light
golden, co
telluride brewing co
redfish red ale | temper ipa
cash money juicy pale ale
whacked out wheat
face down brown
see forever hazy pale ale
Ø ABV
aqua panna
still mineral water
topo chico
sparkling mineral water
house-made soda
mix and match flavors: blueberry, strawberry, grapefruit + sage, palisade peach, ginger + lime
make it a cocktail + 6.00

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.


Barbie Drag Brunch | 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 RECIPE: Roasted Beets
A refreshingly easy side or main dish with a mediterranean twist.
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 RECIPE: Caesar Roasted Broccolini
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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