Summer Menu
Chef Graeme Charles
Updated May 20, 2026
Grazing Board
Served at guests’ arrival at the tent
Compressed Melon with Whiskey Barrel Aged Honey- GF, V
Black Garlic Scented Manchego Cheese- GF, V
Gilda’s- GF
Spicy Salume- GF
Cider Braised Elk Chorizo- GF
Marcona Almonds- GF, V
Pickles- GF, V
Salad Starter
Summer Heirloom Tomato Salad- GF, V
Baby Arugula, Pickled Onions, Idiazabal Cheese, Spicy Pepitas
Spanish Olive Oil, Sherry Vinegar, and Lemon
Main Course
Guests select before the evening
Coffee Dusted Prime-Cut Tenderloin- GF
Garlic Parmesan Smashed White Potatoes, Grilled Asparagus, and Wild Chantrelle Demi
Rocky Mountain Trout Almondine- GF
Brown Butter Fresh Green Beans
Paellas
Minimum 2 orders
Forest- V, GF
Porcini, Chantrelle, and Lionsmane Mushrooms
Sofrito and Fresh Herbs
Mountain- GF
Smoked Rabbit, Elk Sausage, Foie Gras
Piquillo Peppers and Juniper Oil
Kid’s Dishes
If you have kids who would prefer a kid’s meal please let us know on the Confirmation Form. The kids' price is based on the meal ordered, not the child's age.
Kid’s BBQ Ribs- GF
Slow-roasted pork ribs, Garlic Parmesan Smashed White Potatoes
Chicken Fingers
Crispy and golden brown, ranch dressing, side of French fries
Mac n Cheese- V
Large elbows, creamy cheddar sauce, baked crust, side of French fries
Dessert
Each guest will choose one following dinner
Macedonia de Fruta- V, GF
Sweet Sherry Macerated Berries and Fruits over Mango Sorbet
Bunk House Banana Pudding- V
Vanilla Wafer, Roasted Banana, and Crispy Coconut
Fire Roasted S’Mores
V- vegetarian, GF- gluten-free
After you have made a reservation please fill out the
Dinner includes the following beverages: Iced Tea, Coca-Cola, Diet Coke, Sprite, or Lemonade