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Winter Dishes to Swoon For: Can’t-miss eats from Slope Room + Cabin Juice

Ski season is upon us and Gravity Haus chefs know there’s nothing better than topping off a thrilling day on the slopes with an unforgettable soul-warming meal. Slope Room in Vail and Cabin Juice in Breckenridge are dropping their insanely delicious winter menus in a few weeks. We have your sneak peek! 

Slope Room: Three Must-Try Dishes

Slope Room Executive Chef Alberto Rogelio Soto has carefully curated a winter mountain steakhouse menu with a heavy focus on pasture-to-table ingredients and polished clean, simple flavors. Step inside stylish Gravity Haus Vail and get excited about these elevated yet approachable offerings.

Appetizer: The Truffle Caviar Egg

Slope Room has partnered with City Farm in Montrose for this posh and personal appetizer. Using a special caviar spoon, diners will break into a rich poached egg yolk, plunging down into layers of premium (not super fishy or salty) caviar, elegant truffle cream and smooth cauliflower veloute before placing it on top of homemade brioche for a perfectly built bite of heaven.

Entrée: Whole Roasted Chicken

Dinner simplicity at its finest, famously flavorful Red Bird chicken makes for a lovely shareable option paired with a vibrant Colorado-sourced root vegetable medley — think rustic beets, carrots and parsnips. The bird is brined in warm winter spices for 48 hours and roasted for a crispy caramelized skin that holds in all the juicy goodness.

Vegan Specialty: Mushroom Tofu Chorizo Tamale

Chef Alberto values a well-rounded menu with a healthy balance of vegan and gluten-free offerings. Just because you’re vegan, doesn’t mean you have to eat bland meals, right? His blue corn tamale with mushroom tofu chorizo is a nod to Vail’s many guests hailing from Texas and Mexico City. In a melding of textures and flavors, the dish calls on mushrooms from Hazel Dell in Fort Collins and is finished with puffed hominy on top for crunch. The deeply savory chorizo is balanced with a corn and roasted poblano salsa.

CABIN JUICE: Three Must-Try Dishes

Cabin Juice Chef de Cuisine Josiah Gordon is rolling out a fresh winter menu December 1 with a focus on three Gravity Haus pillars: Is it good for you? Is it good for the environment? Does it provide an amazing experience?

These three wholesome dishes check all the boxes for truly clean and satisfying adventure fuel.

Appetizer: Roasted Sweet Potato and Winter Squash Caprese

This shared appetizer features a winter squash medley from Early Morning Orchard — a small farm outside of Palisade — served with a bourbon vinaigrette red wine reduction, housemade ricotta whipped with cream and lemon, and grilled sourdough. Perfect for when you’re craving something crunchy, nourishing and earthy.

Entrée: Braised Colorado Short Rib

Chef uses local Rocky Mountain beef and infuses traditional Italian influences in this soon-to-be favorite. Short ribs are braised for six hours and served with roasted carrot and fennel with sumac and a creamy mascarpone polenta finished with raw garlic, fresh herbs, olive oil and parmesan, topped off with a red wine demi glace.

Vegan Specialty: Spaghetti Squash Pasta with Charred Heirloom Tomatoes

Light and full of flavor, Early Morning Orchard spaghetti squash is roasted with olive oil and served with a walnut mint pesto made with toasted pine nuts and robust pecorino cheese. The fresh herbs and salty pecorino play beautifully with the simple squash and bright charred heirlooms.

Drooling yet? There’s only one way to fix that! Book your winter reservations at Slope Room Restaurant in Vail or Cabin Juice Restaurant in Breckenridge!

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