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Dig In To The New Menu At Slope Room

Dig into these pre- and post-ski winter mountain meals at Slope Room.

A big day exploring Vail’s back bowls or ripping front side groomers calls for a commemorative feast with friends. The culinary team at Slope Room inside Gravity Haus Vail has carved out a thoughtful winter menu full of clean, smartly sourced fuel and rich indulgences to complement your work-hard, play-harder lifestyle.

Wine and dine at Slope Room in Vail this ski season.

Breakfast: Start the Day at Unravel Coffee

Grab pre-ski fuel from Unravel’s counter service menu, served from 7 am to noon. Gravity Haus sits in Vail Village, just a short walk from Gondola One. Choose from classic grab-n-go’s like the chorizo and Hatch green chile breakfast burrito and the banana almond butter smoothie made with almond milk and sea salt. Or, sit down and savor French toast with whipped crème fraiche and candied hazelnuts or the legendary protein-packed Gravity heirloom grain bowl before hitting the hill.


Lunch / Après: A Mid-Day Treat

Kick off your ski boots and tuck into a plush fireside indigo half-moon booth for a sexy après scene and a meal you’ll be talking about on the chair lift the next day. Lunch is served from noon until 4:30 pm and après specials roll out from 3 to 5 pm. Look for $10 select wines by the glass, $12 specialty cocktails and draft beers ringing in at $5.


Mid-day menu highlights include chipotle maple glaze sweet potato tacos, smoked trout dip, a roasted squash soup and white gulf shrimp with sourdough and pickled fennel. Don’t miss the melt-in-your-mouth short rib burger stacked with pork belly, charred shishito aioli and a truffle onion marmalade. A picky-eater-friendly kids’ menu is also available (think cheeseburger and fries, mac, a fruit and veggie plate and cheesy quesadillas).

Dinner: An Elevated Mountain Steakhouse Experience

Slope Room’s new chef Ulises Salas hails from sophisticated Vail French bistro La Tour. Expect Slope Room’s seasonally shaped menus to maintain clean ingredients and transparent flavors, showcasing the original pasture-to-table concept. Dinner is served 5 pm until close this winter.


Here are eight tasty Slope Room winter dishes we’re already drooling over:

1. The fresh ahi poke starter is line-caught from Hawaii and made with negi, red dulse, sesame, cucumber, avocado and yuzu.

2. A succulent glazed pork belly is served with bibb lettuce, Asian pear kimchi and gochujang (a sweet-savory-spicy red chili paste).

3. The winter spin on beet and ricotta salad calls on vibrant local beets from Colorado-based Star Farms. The super flavorful root veggies are roasted, pickled and plated with housemade whipped ricotta, candied walnuts and a grilled blood orange vinaigrette with basil.

4. A dinner entrée of diver scallops draws on cozy winter flavors among honeynut squash, a bacon-leek crema and a warm apple mignonette.

5. The 24-hour beef short rib simmers in a sherry black garlic glaze and is served alongside celery root, chanterelle mushrooms, roasted carrots and a seasonal gremolata.

6. A favored vegan entrée, the blue corn tamale is constructed with huitlacoche (a delicious sweet truffle-like Mexican delicacy), tofu chorizo, corn and a roasted poblano sauce 

7. The Wagyu New York Strip 10-ounce specialty cut is sourced from a Colorado co-op of farms near Fort Morgan and pairs delightfully with triple peppercorn and local whiskey cream sauce and a side of crispy smashed horseradish Yukons.

8. Last but not least, the market priced dayboat fish is always a solid pick. The freshly flown-in white fish from Seattle — ranging from black cod to sable to halibut — was likely reeled in that morning. Try it with the creamed kale or goat cheese pistachio baby carrots.


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