Ludwig's Restaurant at Sonnenalp Resort of Vail Menu and Prices
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Ludwig's Restaurant at Sonnenalp Resort of Vail Menu
| Appetizers |
| Seared Almond Lobster Pane |
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$17.00 |
Served with potato, asparagus salad, and micro greens
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| Hot and Cold Foie Gras |
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$18.00 |
Served with peach compote, petit salad, baguette and port wine reduction
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| Spring Rolls |
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$15.00 |
Prosciutto, asparagus, lettuce, bean sprouts, rice paper served with a avocado vinaigrette and coleslaw
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| Split Plate |
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$6.00 | |
| Salads |
| Caesar Salad |
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$10.00 |
Romaine, parmesan, croutons, and chef caseys caesar dressing
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| Arugula Apple Fennel Salad |
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$12.00 |
Served with endives and pecans with lemon vinaigrette
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| Petite Salad |
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$40.00 |
Berries, red currants, yellow beets, remoulade and tangerine vinaigrette
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| Grilled Vegetable Salad |
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$11.00 |
Served with balsamic reduction and pesto vinaigrette
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| Soups |
| Vichyssoise |
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$12.00 |
Cold leek and potato soup, served with truffle oil
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| Yellow and Red Tomato Basil Bisque |
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$11.00 |
Served with basil oil
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| Lobster Bisque |
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$12.00 |
Crab, apple and creme cappucino with a puff pastry parmesan cheese stick
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| Seafood |
| Pan Seared Sea Bass |
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$40.00 |
Ricotta and herbs ravioli, corn, sauternes cream saffron and confit tomatoes
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| Dover Sole |
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$48.00 |
Broccoli al anglaise with walnut oil, petite vegetables and classic meuniere sauce
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| Grilled Red Snapper |
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$40.00 |
served with nicoise vegetables, provencal jus, petite salad and artichoke confit
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| Lobster Fricassee |
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$48.00 |
served with trenette al dente, basil, tomato confit and black olives
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| Meat and Game |
| Chateaubriand |
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$48.00 |
Center cut of beef tenderloin roasted to perfection with a fricassee of mixed vegetables, pommes dauphine and port wine sauce
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| Colorado Rack of Lamb |
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$46.00 |
Three bone colorado rack of lamb served with apple cider onion confit, sunchoke and petite vegetables
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| Grilled Filet Mignon |
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$40.00 |
Beef tenderloin, olive oil and thyme potato puree served with petite vegetables and rosemary sauce
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| Roasted Squab |
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$35.00 |
Served with corn pancakes, petites vegetables and squab jus
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| Vegetable Napolean |
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$24.00 |
Grilled seasonal vegetables served with chive oil and balsamic vinaigrette
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| Entree Split Plate |
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$12.00 | |
| Desserts |
| Colorado Peach Tarte Tatin |
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$12.00 |
Served with mango gelato
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| Classic Crème Brulee |
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$11.00 |
Topped with fresh berries
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| White Chocolate Guava Flourless Cake |
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$12.00 |
with almonds, blueberry sauce, guava sauce and passionfruit crème anglaise
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| Pastry Chefs Sorbet Sampler |
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$10.00 |
Three homemade Sorbets served with fresh berries
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| Chocolate and Mint Mousse in Chocolate lace Cup |
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$12.00 |
Served with kiwi sauce
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| Tableside Flambeed Berries |
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$14.50 |
Served with frangipane and rosemary infused gelato
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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