It has a unique menu inspired by Spanish cuisine, with flavorful dishes all thoughtfully paired with wines from around the world. The menu consists of a raw bar, tapas, and flatbread choices, followed by the main course of soups, salads and then entrée. Leonora is laid out in a circle, the bar in the middle, allowing a more intimate dining experience

Starting with the raw bar we ordered scallop, salmon and tuna ceviche. The scallop dish was topped with caviar and had white truffle drizzled over. It was a unique combination that tamed the caviars salty taste. The tuna ceviche was my favorite; it contained bits of chopped tuna, fresh herbs and wasabi, this was a table favorite and every bit was eaten up.

For the Tapas we enjoyed the shrimp slider, lobster taco, and the patatas. The patatas were round cut catalan style potatoes with garlic aioli and spicy tomato sofrito dolloped on top, this was also a table favorite. I ordered the shrimp sliders and really enjoyed them, it was that something different that I needed to really balance out all the seafood that I was eating. The Maine lobster tacos were great,  and with four of them we each had our fair share.

We decided to leave some room for the entrée, so we skipped the flat bread (although, it sounded delicious) and moved onto the soups and salads. We tried a variety and enjoyed them all. The lentil soup was delicious and with stewed tomatoes, smoked bacon and the parmesan cheese; it tasted reminded me of chili. The roasted beet salad combined the earthy beet taste with the sweet candied walnuts and honey giving it a unique taste. We also tried the pear salad with fresh Anjou pears, Roquefort cheese and the glazed walnut for extra crunch. The Frisee salad with its exceptional bacon vinaigrette combined with the poached egg went great along with the asparagus and toasted brioche.

For the entrée we had a variety. Starting with the pan-seared tuna with fennel, littleneck clams, and white bean stew. Having ordered tuna from many of the surrounding restaurants, this tuna was expertly prepared and went well with the sides. Next we tried the slow roasted lava lake lamb with bean cassoulet and marguez sausage. The slow roast allowed the lamb to stay juicy and when mixed with the bean cassoulet, it created and exquisite taste.  The mussels sitting in the delicious parsley and shallot broth were also exceptional.  The striped bass with scallops, shrimp, and mussels with black rice and saffron tomato broth was an interesting pairing of foods, and lacked in flavor. Last we tried the braised veal cheeks, which was an interesting flavor and very easy to eat. This dish also included olive oil mashed potatoes, which were very good, tiny carrots and green peppercorns. I would say that the veal cheeks and the lava lake lamb were the stars in the entrée round.

Lastly, for those of us who still had room, was dessert. I enjoyed a dessert cherry wine with my melted chocolate sphere, the waiter poured this delicious chocolate sauce over the sphere and it melted the top away exposing these cherry yummies inside. We also tried a lemon meringue tart, that had crumbled with pistachios and edible sparkles.

This is a great place to sample wines in a relaxed environment or to dine with friends and sample some different foods.

To make reservations call (970)477-8050, or check out the menu online here, on opentable.

During this week Antlers at Vail will be featuring a cooking demonstration, learn how to prepare a simple yet tasty meal using the freshest of ingredients. After the Demonstration participants will be able to enjoy the wonderfuly prepared meal.

First Course:  Gore Range Summer Salad, Organic greens and vegies with grated Cortija Feta, seasoned lightly and left to macerate for 30 minutes

Second Course:   Shaved Tuna Ceviche, Herbal Garden Greens, Avocado Salsa and Organic Blue Tortilla Chips

Dessert Course:   Best Natural Banana Ice Cream with fresh berries and a Grand Marnier Juice

When: September 25th
Where: Antlers at Vail Swimming Pool Deck (Weather permitting)
Time: 1:00pm to 4:00pm.
Price: $170 Lodging package includes Studio or 1 Bedroom  condo for either the night of Sept 24 or 25th and entrance for one person to the demonstration. Additional people are $50.

Please join the Antlers in house caterer, Chef Barry Robinson for an afternoon of great food.  Special packages and rates available please contact the Antlers at Vail for more information at 800-843-8245 or email us at info@antlersvail.com

For more information on other events happening around Vail during the Restaurant Month visit www.vailrestaurantmonth.com

Katie

Chef Angelee Aurillo

Roasted Chicken, Grape Tomatoes, Salad tossed in a Dijon, Lime, Jalapeño and Honey Vinaigrette (Serves 4)

Dijon, Lime, Jalapeño, Honey Vinaigrette

2T Dijon Mustard

1/4c Lime Juice

2t Honey

¼ of a Jalapeño, minced

1/2c Extra Virgin Olive Oil

1/4c Vegetable Oil (mix the two oils together)

Salt

Roasted Chicken (OR both breasts from a market roasted chicken)

2-3 Skinless Chicken Breasts

Vegetable Oil (Or Non-Extra Virgin Olive Oil)

Garlic Powder

Paprika

Potato “Croutons”

2 Baked Potatoes, cooled, peeled and cut into a “crouton” size dice

Vegetable Oil

Garlic Powder, Salt& Pepper

Mixed Field Greens Salad

Mixed Field Greens for 4

10 Grape Tomatoes, quartered

1 small shallot, thinly sliced

Salt& Pepper

While the chicken is roasting:

Make the croutons: Dice the cooked potato into “crouton” size cubes.  In a bowl, add the oil, garlic powder, salt and pepper.  Add the cooked potato cubes and toss well to coat.  In a sauté pan, cook the potatoes over medium heat until browned on all sides.  Keep warm until ready to serve. 

Make the vinaigrette: In the bowl, in which you will be tossing the salad, whisk together the first four ingredients.  (I like to put a damp cloth or damp paper towel under the bowl to keep it from moving while whisking.)  In a slow stream begin adding the oil while vigorously whisking until you have a nice emulsification.  Add salt and put aside, reserving a bit to drizzle over the chicken.  Or sometimes, what I like to do is use a jar with a tight fitting lid with all of the vinaigrette ingredients inside.  Vigorously shake and serve…Super easy.

 In the bowl with the vinaigrette, add the tomatoes, shallots, the mixed field greens and half of the potato “croutons”.  Gently toss together.  Divide the salad onto 4 plates.  Sprinkle the remaining “croutons” and fan  the chicken at 6:00 (as if you were looking at a clock), sprinkle with a bit of salt and freshly cracked pepper (if you so desire), drizzle the reserved dressing across the chicken and serve…Try to have some of the tomatoes visible on the salad; it adds great color.  Enjoy!!

Chef Angelee Aurillo

Hello everyone it is Angelee, the Chef at the Antlers at Vail! Lent is coming to an end for those of you who have been dedicated over these last 40 days.  And, we have  a reward for all of you who gave up chocolate, or those that just want a fun time to spend with your friends and family this Easter Week.

We are offering to all of our guests a Fondue evening Thursday night & Easter Sunday!  Dark and white chocolate fondue served with delicious dipping options:  Strawberries, Bananas, Rice Krispy Treats, Marshmallows, M&M’s, Pound Cake, Colored Sprinkles, Cookies, Pretzels and Vanilla Wafers!

Thursday Night Fondue has been a great success with children and adults, alike…Usually we have the fondue party on Thursday evenings (from 7-9pm), but I thought it would be a great idea to offer it twice this week.  What better way to celebrate!!  The cost is $10/person and includes milk and coffee.  We also sell red wine (a natural partner to chocolate) for $5/glass (cash only, please.)

If you and your family will be attending an evening Mass on Sunday night and cannot make it at the time offered, don’t worry, we can deliver it to your room for when you return!  All you have to do is (gently) re-heat the chocolates; all of the dippers will be there!  Just let Katie know how many people are in your party and that you would like it delivered to your room also on what night your party will be attending…You can reach her at:  970.476.2471 or at: knelson@antlersvail.com.  She will respond with all of the details.  Come one night or both nights, we would love to have you!!  Please reserve your place as soon as possible; we fill up pretty quickly. We look forward to seeing you and your family!!

Chef Angelee

Hi Everyone!  It is Angelee, the Chef at the Antlers at Vail!  Every time it seems winter is coming to an end, our wish gets granted and we are blessed with more snow…This recipe is one of my favorites and perfect for an unexpected cold day: A warm, roasted beet salad with oozing Brie.  Don’t rush this recipe if you don’t have to: roast the beets a day ahead, let them rest and they will reward you with an unexpected sweetness.  But do try to have some disposable gloves on hand; otherwise they will leave your finger tips a lovely shade of purple!  Pair this salad with a roasted loin of pork and couscous, garlic bread and a nice Pinot Noir for a fabulous meal!!

Roasted Beet, Watercress and Warmed Brie Salad

4-5 Red or Golden Beets (I like to use both) **

1.5T Vegetable Oil

2 Bunches Micro Watercress (or use Baby Arugula if Watercress is unavailable)

4 individual wedges of Brie (I would use half of a small wheel for 4 portions)

1/3 C White Balsamic Vinegar

1T Honey

1 ¼ C Olive Oil (Mix ¾C Extra Virgin and ½C Pure or Grapeseed Oil)

Salt

Fresh Thyme Leaves to garnish

Freshly Ground Pepper to garnish, if desired

Preheat oven to 350*.  Cut off just the tip and bottom of the beets.  In a bowl, toss the beets with the oil.  Wrap lightly in aluminum foil and roast until tender, about 1-1.5 hours.  (You can test for doneness by sticking a knife into the thickest part of the beet.  If it slides in and out easily, they are finished roasting.  You will also know they are finished because the skin will slide off easily.)

While the beets are roasting, make the vinaigrette.  In a bowl, add the vinegar and the honey.  Whisk to dissolve the honey.  (Warmed honey dissolves the easiest…)  Season with salt then begin to slowly drizzle the oil into the vinegar, whisking to emulsify.  (If you put a folded kitchen towel under the bowl, it will stay in place making it much easier to whisk…)   Continue until you have a nice, emulsified vinaigrette.  Put aside until ready to use.

Once the beets have finished roasting, either let them rest at room temperature OR peel, quarter and season with salt.  Put aside and keep warm if you will be serving it immediately.  Leave the oven at 350*.  When ready to serve, cut off the root end and at least 1/3 of the stem of the watercress.  Gently pat dry.  Put the beets (still in their foil) into the oven for 5 minutes and then add the Brie for another 3 minutes or so, to warm through.  In a bowl, add the beets, toss with some of the vinaigrette (adjusting the amount to your taste), season with salt and gently fold in the watercress and the fresh thyme leaves.

Divide the salad onto four plates.  I like to put the tip of the wedge of the warmed Brie resting on the salad at 4 o’clock, if you were looking at a clock.  Sprinkle some reserved thyme leaves and freshly cracked pepper, if you would like and serve!!! It is delicious!!  If you really want to go over the top, drizzle some white truffle oil if you have it over the salad…Magnifique!!

**If the Golden Beets are extremely small, either double the amount or omit them and use only Red.  I like the variety in color; it looks great on a plate.  Be sure to keep the Red and Golden separate because the Red will bleed onto the Golden and they will become red…

This winter has been great in Vail, but as usual, we are  praying for more snow!  When it is cold outside, I have the perfect recipe to warm up you and your family that is healthy, easy and delicious!  Serve this satisfying soup with a nice salad and some warm bread for the perfect winter dinner!  Pair with a nice Chardonnay to complete the meal!

Purée of Carrot Soup

3 Tablespoons unsalted butter

1 medium yellow onion, chopped

1 leek, sliced (white part only)

1 shallot, chopped

2 cloves garlic, chopped

6 large carrots peeled and chopped
2.5 cups chicken stock, or enough to cover

Salt and Pepper to taste

Pinch of Chinese 5-Spice (or if you don’t have any, use a pinch of cinnamon)
1/2 cup heavy cream

Croutons and green part of scallion to garnish

In a large saucepan, melt butter over medium heat. Add the chopped onion, shallot and garlic.  Cook over a low heat until soft, without browning. Add a pinch of salt.  Add the chopped carrots, stir and then add the chicken stock.

Bring to a boil and simmer until the carrots are tender, about 20 minutes. Purée the soup with a hand blender until smooth or mix carefully in a blender. Season the soup with salt, pinch of Chinese 5-Spice and finish with heavy cream.  Garnish with croutons and scallions.  Enjoy!!