lodge
Within the lodge:
Hotel Rooms & Condos
The Spa
Terra Bistro
Vail Athletic Club
Located Within The 352 East Meadow Drive Vail, Colorado 81657 Back to the lodge

Tour Terra Bistro

Click here to make a reservation

OR CALL:
(970)476-6836
(888)794-0410

Hours:


Breakfast

will not serve breakfast during off season

"Appy Hour"

5pm - 6pm Daily
4pm - 6pm Tuesdays

Dinner

6:00 pm - Close





NEW YEAR'S EVE 2008

1st Seating

  • 5.30-6.30 p.m.
  • 3-course menu
  • $75 per adult
  • $45 per child (14 yrs old)

2nd Seating

  • 8.30-10.30 p.m.
  • 6-course dinner menu with champagne toast at midnight
  • $195.00 per person. Children are full price

 

New Year's Eve Menu


3-Course Dinner Menu

 

FIRST COURSE CHOICES

Parmesan Consommé, Herb Crusted Eggplant, Smoked Mushroom Ravioli, Oven Dried Tomato

 

Colorado Lamb Medallions, Garam Masala, Lentil - Potato Fritter, Minted Tomato Confit, Curry Butter

 

Lime Grilled Pineapple and Serrano Ham, Honey Glazed Prawn, Fire Roasted Green Chili Emulsion

 

Herb Butter Roasted Turkey Tenderloin, Parsnip - Sage Gnocchi with Almonds, Brussels Sprouts, Fried Onions

 

MAIN COURSE CHOICES

Dungeness Crab Stuffed Sea Bass, Smoked Tomato Butter, Confetti Rice Pilaf, Winter Vegetables

 

Honey Mustard Pretzel Crusted Pork Loin, Red Cabbage “Soup”, Bacon Bit Potato Croutons, Caramelized Apple

 

Chile de Arbol Glazed Duck Breast, Warm Orange, Onion and Prune Salad, Duck Confit Tamale, Coffee Bean Mole, Chipotle Oil

 

Crusted Amish Beef, Jalapeno – Cheddar Mac n’ Cheese with Fresh Sage, Grilled Baby Onions, Tomato Oil

 

Smoked Tomato and Eggplant Lasagna with Haystack Mountain Goat Cheese and Roasted Garlic

 

DESSERT COURSE CHOICES

Chocolate Crepe, Yogurt Cream Cheese, Café Mocha Syrup

 

Pistachio Cookie and Acai Berry Ice Cream Sandwich

 

Polenta Pound Cake, Key Lime Curd, Macerated Strawberries in Agave

 

$75.00 per person + tax & 18% gratuity

 


6-Course Dinner Menu

 

AMUSE

FIRST COURSE CHOICES

Parmesan Consommé, Herb Crusted Eggplant, Smoked Mushroom Ravioli, Oven Dried Tomato

 

Colorado Lamb Medallions, Garam Masala, Lentil - Potato Fritter, Minted Tomato Confit, Curry Butter

 

Lime Grilled Pineapple and Serrano Ham, Honey Glazed Prawn, Fire Roasted Green Chili Emulsion

 

Herb Butter Roasted Turkey Tenderloin, Parsnip - Sage Gnocchi with Almonds, Brussels Sprouts, Fried Onions

 

SECOND COURSE

Anjou Pears, Truffle Honey, Pecorino Romano, Chestnut Tuile

 

ENTREMETS

Spiced Orange Spritzer

 

MAIN COURSE CHOICES

Dungeness Crab Stuffed Sea Bass, Smoked Tomato Butter, Confetti Rice Pilaf, Winter Vegetables

 

Honey Mustard Pretzel Crusted Pork Loin, Red Cabbage “Soup”, Bacon Bit Potato Croutons, Caramelized Apple

 

Chile de Arbol Glazed Duck Breast, Warm Orange, Onion and Prune Salad, Duck Confit Tamale, Coffee Bean Mole, Chipotle Oil

 

Pepper Crusted Amish Beef, Jalapeno – Cheddar Mac n’ Cheese with Fresh Sage, Grilled Baby Onions, Tomato Oil

 

Smoked Tomato and Eggplant Lasagna with Haystack Mountain Goat Cheese and Roasted Garlic

 

DESSERT COURSE CHOICES

Chocolate Crepe, Yogurt Cream Cheese, Café Mocha Syrup

 

Pistachio Cookie and Acai Berry Ice Cream Sandwich

 

Polenta Pound Cake, Key Lime Curd, Macerated Strawberries in Agave

 

$195.00 per person +tax & 18% gratuity
Midnight champagne toast is included in tonight’s menu price

 


Executive chef: Kevin Nelson                    Dining Room Manager: Jim Williams

Executive sous chef: Rob Lewis       Sommelier: Charlie Kimbrough