You know it’s summer when Restaurant Kelly Liken’s annual Harvest Sunday Suppers start up. The kick off was June 16, but with a new menu each week there’s still plenty of time to take advantage. Go for former Top Chef contestant Kelly Liken’s three-course summer menus (paired with Colorado wines) that feature just-picked flavors from local farms such as Eat a Peach Organics, Jumpin’ Good Goat Dairy, and Miller Farms.
This translates to dishes such as radish carpaccio with baby kale and sunflower sprouts, fresh cherries, and cherry vinaigrette; slow-cooked root vegetables with citrus-herb quinoa salad and fresh arugula; or pan-seared Rocky Mountain trout (pictured) with sautéed summer squash ragout, squash blossoms, and tomato-caper vinaigrette. Finish with tender brioche doughnuts, apricot jam, rhubarb sauce, and Devonshire crème.
And here’s the kicker: The dinner costs just $49 per person.
Bonus: Snag a seat for the Owen Roe wine dinner tomorrow evening, Wednesday, June 26. Enjoy four courses, the distinguished Oregon wines, and a chance to speak with winemaker David O’Reilly himself. $125 per person.
12 Vail Road, Suite 100, Vail, 970-469-0175