Eat

Chef Byron Gomez has spent the last 13 years honing his skills at some of the most pristine restaurants in New York City and the world. He has trained and worked under some of the best chefs and mentors in the industry, such as Daniel Boulud, Ronny Emborg, Gavin Kaysen and Daniel Humm. Despite not having any formal culinary education, Byron worked hard to be self taught and work among very talented individuals. Working his way up through Michelin ranked restaurants in New York starting at Café Boulud, the esteemed classical French One Star Michelin restaurant, which gave Byron his first glimpse into the art of fine dining. Hard work and passion motivated Byron to then move on to the Two Star Michelin restaurant Atera, featuring a modern Nordic cuisine tasting menu..

STARTERS

  • Scallop Crudo {22}

    Cured Scallop, Agua Chile, Pickled Jicama, Cilantro, Red Onion

  • 7x Steak Tartare {21}

    Wagyu Beef, Dukkah, Onion Soubise, Egg Jam, Taro Root Chip

  • Seared Eggplant {19}

    Tahini Puree, Whipped Tofu, Togarashi, Scallion

  • Tomato & Peach Burrata {25}

    Heirloom Tomatoes, Palisade Peaches, Arugula Pesto, Buffalo Milk Burrata, Cracked Pepper, Fennel

  • Aspen Nachos {120 (30g) / 200 (50g)}

    Imperial Osetra Caviar, Yukon Chips, Cultured Cream, Egg Sieve, Pickled Shallot, Chive (Warm Bilini Available)

  • Tomato Gazpacho {16}

    Heirloom Tomato, Garlic Croutons, Basil Oil

  • Watermelon Salad {17}

    Fruition Farm Feta, Pistachio Dressing, Fresno, Saba

  • Chopped Salad {18}

    Baby Gem Lettuce, Garden Vegetables, Super Crunch, Gruyere, Green Goddess Dressing

ENTREES

  • Amish Roasted Chicken Breast {34}

    Pan Roasted, Carrot Top Crumbs, Madras Curry Carrot Puree, Thyme Infused Chicken Jus

  • Grilled Zucchini Steaks {25}

    Basil Squash Puree, Toasted Seed Medley, Goat Cheese, Preserved Lemon Vinaigrette

  • Colorado Rack of Lamb {68}

    Parsley-Rosemary Crust, Charred Eggplant, Shallots, Lamb Jus

  • Seared Scallops {41}

    Summer Corn Fricassee, Minestrone Emulsion, Scallions, Rosemary Oil

  • Fried Chicken {35}

    Three Buttermilk Marinated Thigh, Chili Honey, Ranch

  • 7x Wagyu Burger {28}

    7x Wagyu, Crispy Mushroom, Truffle Cheese, Tender Belly Praline Bacon, Bibb, Garlic Aioli

  • 8 oz. Prime Filet {58}

    Chimichurri, Red Peppers, Pickled Pearled Onions

  • Maine Lobster Roll {28}

    Buttered Split Top, Herb Mayo, Taro Root Chip

  • Salmon Poke {25}

    Coconut Rice, Yum Yum Sauce, Toasted Seeds, Pistachio, Crispy Shallot

  • Pesto Tagliatelle {28}

    Handrolled Tagliatelle, Pesto, Artichokes, Cherry Tomatoes, Black Olive Crumb

  • Pan Seared Snapper {43}

    Saffron Bouillabaisse Broth, Summer Vegetables, Garlic Espuma

  • Porcini Ravioli {32}

    Wild Mushroom Duxelle, Crispy Oyster Mushroom, Fried Parsley

SIDES

  • Ratatouille {12}

    Braised Summer Vegetables, Poached Farm Egg, Oregano

  • Sweet Potato {12}

    Cracked Black Pepper, Honey, Radicchio, Arugula

  • Blue Corn Bread {12}

    Stone ground blue corn, Steen’s Butter

  • Duck Fat Pommes Frites {12}

    Parmesan, Parsley

  • Bok Choy {12}

    Yuzu Vinaigrette, Crispy Shallot

Dessert

  • Peach Cobbler {15}

    Puffed Pastry, Vanilla Bean Custard, Palisade Peaches, Champagne Ice Cream

  • Cheesecake Paradise {15}

    Vanilla Bean Cheesecake, Mango Glaze, Fresh Mango

  • Guilt-Less Chocolate Treat {15}

    Chocolate Cremeux, Rice Puff, Coconut Sugar Praline Butter, Fresh Raspberries

  • Tres Leches {15}

    White Sponge Cake, Strawberry Jelly, Caramelized Pecans, Ginger Ice Cream

  • Summertime Strawberry Rhubarb {15}

    Butter Crust, Lime Custard, Lemongrass Ice Cream

Dessert Cocktails

  • Aspen Extreme…..Nitro! {16}

    Marble Vodka, Moonlight EXpresso Liqueur, Espresso, Cacao

  • Harry And Lloyd Part Deaux {18}

    Casamigos Mezcal, Sticky Coconut Milk, Lime, Falernum, Pistachio Orgeat, Matcha Dust

Dessert Wines

  • Taylor Fladgate 20 year Tawny {15}

    Portugal

  • DisznókőTokaji 5 Puttonyos {20}

    Hungary, 2008

  • Chateau Guiraud {25}

    Sauternes, France, 2009

BAR

  • Fried Chicken & Fries {21}

    Buttermilk Marinated Thigh, Chili Honey, Ranch, Duck Fat Fries

  • Bar Chopped Salad {10}

    Baby Gem Lettuce, Garden Vegetables, Super Crunch, Gruyere, Green Goddess Dressing

  • Lamb Lollipops {22}

    Lemongrass Marinade. Green Papaya Slaw, Thai Caramel Glaze

  • Snapper Ceviche {19}

    Ginger Leche de Tigre, Red Snapper, Pineapple Puree, Watermelon Radish, Herb Oil, Crunchy Seads

  • Locals’ Burger & Beer {20}

    7x Wagyu, Brioche, Cheddar Cheese, Garlic Aioli, Lettuce, Tomato, Pickle, Duck Fat Fries Paired with a Seasonal Beer

  • Steak Frites {26}

    Prime Hanger Steak, Chimichurri, Fried Shallot, Duck Fat Fries

  • Duck Fat Fries {12}

    Parmesan, Basil Aioli