Vail Summer Menu

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VAIL

DOWNTOWN
DIA CONCOURSE A
DIA CONCOURSE B

STARTERS

GRILLED ARTICHOKE 21
Garlic aioli, drawn butter, lemon.

SHRIMP COCKTAIL 26
Three White Mexican white shrimp, cocktail sauce, Joe’s mustard, remoulade.

HALF DOZEN OYSTERS* 26
Rotating oysters, champagne mignonette, cocktail sauce.

LAMB CHOP FONDUE* 38
Three lollipop lamb chops, green chile cheese fondue, Chimayo tortillas, roasted sweet potato garnish.

RHODE ISLAND-STYLE CALAMARI 21
Pepperoncini & cherry peppers, tempura baby corn & bleu cheese-stuffed olives.

JOHN’S TRUFFLE FRIES 12
Shoestring french fries, white truffle, parmesan, garlic aioli

SPICY SPINACH-ARTICHOKE DIP 17
Pepper jack, cheddar, parmesan, tortilla chip, toasted ciabatta.

TUNA TARTARE* 29.5
Ahi tuna, avocado, creamy spicy aioli, yuzu ponzu, wasabi crema, wonton chips.

PRIME STEAK TACOS* 24
USDA prime beef, cheddar cheese, grilled onions, salsa fresca, habanero salsa, guacamole, flour tortillas.

SOUPS & SALADS

CHARRED RED PEPPER SOUP 14.5
Basil pesto, toasted sourdough.

HOUSE SALAD 15
Mixed greens, tomatoes, radish, bacon, parmesan, eggs, lemon croutons, parmesan vinaigrette.

ICEBERG WEDGE SALAD 16
Iceberg lettuce, bleu cheese crumbles, applewood smoked bacon, red onion, chives, bleu cheese dressing.

CAESAR SALAD 14
Romaine, lemon croutons, parmesan, classic caesar dressing.

CASHEW KALE SALAD 16.5
Green cabbage, green onion, cilantro, serrano, mint, parmesan, lime miso vinaigrette, sesame seeds.

HEIRLOOM TOMATO SALAD 18
Heirloom tomatoes, mozzarella, red onion, arugula, white balsamic vinaigrette, bleu cheese crumbles, balsamic glaze.

ASIAN CHICKEN SALAD 25
Napa cabbage and bok choy, sugar snap peas, edamame, carrots, toasted cashews, scallions, sriracha, rotisserie chicken, miso vinaigrette.

FISH & COLD WATER CRUSTAcEANS

SCOTTISH SALMON* 41
White wine, butter, lemon.

CHILEAN SEA BASS* 52
Dashi-braised, white wine, butter, lemon.

ROASTED ALASKAN HALIBUT* 42
Grilled vegetables, soy shitake mushroom beurre blanc.

TWIN LOBSTER TAILS 61
Two 6 oz maine lobster tails, drawn butter, lemon.

ELWAY'S CLASSICS

RACK OF LAMB* 75
Grain mustard, rosemary crust.

ROASTED 1/2 CHICKEN 39
Roasted asparagus & baby carrots, thyme beurre blanc *limited availability*

SMASH BURGER* 26
Cheddar cheese, french fries.

CHILEAN SEA BASS SANDWICH 31
Crusted chilean sea bass, thousand island dressing, shredded cabbage, red onion, brioche bun. french fries

ELWAY’S HALIBUT TACOS 29
Mango, green cabbage slaw, pickled onion

U.S.D.A. HANDCUT STEAKS

FILET 8oz* 59

FILET 10oz* 67

NEW YORK STRIP 12oz * 64

BONE-IN RIBEYE 20oz* 77

ALL STEAKS CAN SURF 31
Add 5-6oz Maine lobster tail to any steak.

STEAK SAUCES

MAYTAG BLEU CHEESE BUTTER 7.5

BÉARNAISE 7

CARMELIZED ONIONS 7

CREAMY HORSERADISH 7

SAUCE SAMPLER 19
Choose three sauces,

RARE -deep red throughout, cool center.
MEDIUM RARE -red throughout, warn center.
MEDIUM -red hot center, slightly pink throughout.
MEDIUM WELL -light pink throughout, hot pink center.
WELL -cooked throughout, hot center.
Medium well, and well-done steaks are recommended butterflied. We are not responsible for well-done steaks.

SIDES

YUKON GOLD MASHED POTATOES 13

SAUTEED ASPARAGUS 17
With house-made Béarnaise.

SAUTÉED MUSHROOMS 15

FRENCH FRIES 10

STEAMED BROCCOLI 15
With Cheese Sauce.

MACARONI & CHEESE 15

POTATOES AU’GRATEN 15

BAKED POTATO 14.5
Limited Availability

THAI BASIL BRUSSEL SPROUTS 16
Thai-basil vinaigrette, bacon, pistachios, green onion, parmesan cheese.

OLATHE STREET CORN 14
Green chile pesto, roasted pepitas, cotija.

CRAB FRIED RICE 25

BEER BATTEREDONION RINGS 15
With chipotle aioli

BEVERAGES

SPECIALTY COCTAILS

ELWAY’S BARREL AGED MANHATTAN 17
House selection whiskey, carpano antica formula vermouth, luxardo maraschino liqueur, angustora bittersed throughout, cool center.

TODOS BIEN 14
Contigo silver, leopold bros. orange liqueur, jalapeno & cilantro infused agave, fresh lime juice.

BLUE SOW MARTINI 17
Chopin vodka, olive brine, bacon bleu cheese olives, dolin dry vermouth

DOUBLE TROUBLE 17
Herradura anejo, banhez mezcal, simple, Aztec chocolate bitters, orange bitters

PASSION PROJECT 15
Prairie organic vodka, licor 43, fresh lemon & passion fruit

SHARKY’S MACHINE 17
Whistle Pig piggyback rye, lazaroni amaretto, galliano, amontillado dry sherry, black walnut bitters, cinnamon salt

SUMMER SPRITZ 14
Cavittoria prosecco, lemon juice, simple Lavender reduction, soda Water.

DRAFT BEER

MELVIN BREWING 7
Heyzues Mexican Style Lager

PAULANER MUNCHEN 8
Oktoberfest Marzen

COORS 7 Light

ODELL BREWING 8
Mountain Standard IPA.

BOTTLED BEER
MICRO 7
Blue Moon, Nitro Milk Stout, Wibby Volkbier

DOMESTIC 5.5
Budweiser, Bud Light, Michelob Ultra

IMPORT 7.25
Heineken, Pacifico, Stella Artois, Peroni, Tivoli 5.25, Rekorderlig 7.5

WINE

SPARKLING:

FABIO PERRONE, Cà del Re, Moscatto d’asti (Italy)

STÉPHANE SÉROL, Turbullent, Sparkling Rose’ (France)

MOUTARD, Grande Cuvée, Champange (France)

WHITE:

WHITEHAVEN, Sauvignon Blanc (Marlborough, New Zealand)

ROENO, Pinot Grigio (Trentino-Alto Adige, Italy)

DOMAINE PASSY LE CLOU, Petite Chablis, Chardonnay (Burgundy, France)

7 CELLARS, “Elway Reserve”, Chardonnay (Napa Valley, California)

ROSE:

PIGOUDET, Première, Rose (Provence, France)

RED:

CHIARA CONDELLO, Predappio, Sangiovese (Emilia-Romanga, Italy)

BIG BASIN VINEYARDS, Homestead, Grenache Blend (Santa Cruz Mnts, CA)

ALEXANDER VALLEY VINEYARDS, Cabernet (Sonoma County, CA)

HOLLORAN, Stafford Hill, Pinot Noir (Williamette Valley, OR)

CHÂTEAU LA CROIX MUNIER, Merlot/Cab France (Bordeaux, France)

ORIN SWIFT, “8 Years In The Desert”, Zinfandel Blend (Napa, CA)

7 Cellars “Elway Reserve”, Cabernet (Napa, CA)

PLUMPJACK, Merlot (Napa, CA)

6oz 9oz Bottle

12 48

16 64

24 96

14 21 56

18 27 72

20 30 80

14 21 56

12 18 48

16 24 64

18 27 72

20 30 80

26 39 104

34 56 136

Menu is subject to availability.
Parties of six or more are subject to 20% gratuity.

*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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