Vail Farmer's Market fan Chef Jason Harrison
Known for hearty mountain fare in the winter season, Flame at
Four Seasons Resort Vail has completely reinvented itself for the summer season with a new menu that is fresh and innovative. With many chilled options on the menu and lighter, healthier fare, Flame’s summer dishes are just what’s needed for the warmer weather.
“I’m enjoying shopping the local Vail Farmer’s Market,” says Executive Chef Jason Harrison, noting several menu items include locally-grown components, such as the trout accompanied by a local chorizo.
For appetisers, new to the dinner menu at Flame are the chilled watermelon and jalapeno soup with avocado, cilantro and chili aioli; and the roasted beet salad with ruby grapefruit and hazelnuts. An ahi tuna tartare with wonton crisps, cucumber and cilantro is another fresh new item. For entrees, Flame has added a new whole grilled Rocky Mountain trout with fennel, orange and a Palisade stone fruit salad. In addition, wild salmon, Colorado black bass and Maine lobster tail are available as light seafood options.
Flame continues to offer its signature steaks—the 6-ounce filet or 12-ounce bone-in filet and 14-ounce bone-in NY strip—as well as signature Villard Ranch lamb chops and a dry-aged 12-ounce bison ribeye.
For guests enjoying the Resort’s 75-foot outdoor pool, a variety of lighter options are on the pool menu, such as the grilled peach salad with hazelnuts and Haystack Farms goat cheese; hummus with pitas and grilled vegetables; and a variety of other grilled options.
Dessert is never to be missed, and new on Flame’s dessert menu are grilled Palisade peaches with ginger lemongrass ice cream and raspberry coulis; tempura-battered cherries with vanilla anglaise; maple-dipped doughnuts with house-made blueberry and peach dips; and hazelnut ice cream tart with chocolate ganache.