The kitchen received a massive overhaul so that chef Claudio could perform his culinary magic, the foundation of which was built during his tenure as a chef in Switzerland and then later honed under the tutelage of Wolfgang Vogt of Post Hotel renown. Towels are white and fluffy, aromatic soaps and creams rest in wicker baskets in every bathroom. The original eclectic blend of rustic d cor, wooden beams and log walls has been maintained, though the age-old dust has been swept away. Chef Claudio has created an astonishingly robust menu of culinary delights. This is not a place for the faint of appetite.
Portions are hearty, the menu extensive, and the ingredients fresh no matter the season.
Opening temptations abound. Plump roma tomatoes nestled in a bed of greens with fresh basil, goat cheese and light balsamic vinaigrette. Entr e choices will please any palate, from vegetarian to seafood lover to beef connoisseur. Venison medallions served with a wild mushroom cranberry sauce, spatzle and fresh seasonal vegetables. Alberta rack of lamb roasted to perfection in a Dijon mustard and honey pecan crust and served with a garlic jus and roast potatoes.