Hearthstone Restaurant at Breckenridge

Posted By: The Ski Channel on November 22, 2009 5:03 pm

Address:

130 South Ridge Street
P.O. Box 1613
Breckenridge, Colorado 80424
Phone: (970) 453-1148

Overview:

Located in a historic, 120-year-old Victorian home in the heart of Breckenridge, the Hearthstone Restaurant has been a locals’ favorite since 1989 for wild game, fresh seafood and hand-cut steaks, creatively prepared by our chefs with a commitment to using the very best of Colorado’s many locally grown seasonal products, including meats, cheeses and fresh produce. Offering over 200 selections of great wines from California, Washington, Oregon, Colorado, Australia, New Zealand, Argentina, Chile and South Africa, all are carefully chosen to complement the full flavored, Colorado-inspired cuisine.

The upstairs bar, in the historic Victorian Lounge, with beautiful views across town to the Breckenridge Ski Resort, is a great place for après-ski during happy hour, or dessert and coffee after dinner, with premium wines by the glass, the finest martinis and cocktails in town, and a full selection of after dinner ports and liqueurs.

Menu:

STARTERS

SEARED BLACKENED AHI TUNA
lemongrass mango ginger sauce; cabbage, cilantro and onion chiffonade $12

GRILLED CHEESE & TOMATO “SOUP”
grilled cheese trio: grilled tomato and colorado goat cheese; pesto, prosciutto and mozzarella; roasted chile and tomatillo with jack cheese; served with plum tomato and tarragon dipping sauce $8

CRAB CAKES
pan-seared blue crab; warm roasted-tomato coulis; fresh grated horseradish; lemon gremolata $11

PROSCIUTTO WRAPPED SCALLOPS
lemongrass snap pea reduction; tomato and fennel $10

CHILE RELLENO
colorado goat cheese; tomatillo-lime salsa; roasted serrano honey tomato sauce $9

BAKED BRIE
fillo pastry with crushed macadamia nuts; apricot preserve; granny smith apples; freshly baked baguette $9

HOUSE SMOKED TROUT
lemon pepper trout; haystack mountain herbed chevre; capers; red onion $12

CRISPY LOBSTER
panko crust; wasabi aioli; soy reduction; spicy glaze $14

MEDITERRANEAN TOMATO AND OLIVE SALAD
grape tomatoes; ripe olives; house-baked peasant bread; fresh basil; sweet onions; sherry vinaigrette; crispy caperberries; feta cheese $9

CAESAR SALAD
hearts of romaine; crispy polenta croutons; shaved reggiano; garlic anchovy toast $8
add pesto-basted seared king salmon $5

 

ORGANIC MIXED GREENS
sweet onions; spiced pecans; vanilla pomegranate vinaigrette $8

 

BOSTON BIBB WEDGE
butter lettuce wedge; port wine poached figs; point reyes blue cheese dressing $8

COLORADO BUTTERNUT SQUASH SOUP
with toasted walnuts and scallions $9

 

ENTREES

COLORADO LAMB
a unique preparation of colorado lamb created daily by our chef – market price

SEARED KING SALMON
chile dusted; tequila lime corn sauce; tomato cilantro accompaniment; jasmine rice $24

TAGLIATELLE PASTA
asparagus tips; egg noodle pasta; parmesan-reggiano lemon truffle; light cream $21

CENTER CUT NEW YORK STEAK
twelve ounce strip loin; grilled asparagus; truffled “twice baked” potato; cognac compound butter $28

NEBRASKA FREE RANGE CHICKEN
prairie-raised french cut chicken; mou-cou camembert stuffed; honey pomegranate demi; apple parsnip puree; brussel sprouts $24

AHI TUNA
sesame crusted; soy reduction; wasabi-plum tomato risotto; grilled bok choy $28

BLACKBERRY ELK
garlic granola crust; marion blackberry demi-glace; garlic mashers; fresh baby carrots $38

GINGER SEA SCALLOPS
ginger infused crust; orange butter sauce; scallion coconut basmati; fresh snap peas $26

FILET MIGNON
eight ounce black angus tenderloin; malbec demi glace; yukon gold anna potatoes; braised balsamic shallots; crispy onions; sautéed garlic spinach $30

IDAHO TROUT STUFFED WITH BLUE CRAB
lemon tarragon butter sauce; toasted almond colorado yukon mashers; palisade green beans $24

PRIME RIB
twelve ounce slow roasted; vermont cheddar potatoes au gratin; creamed spinach; au jus $28

add a four ounce lobster tail $10

 

DESSERTS

CAKE & SHAKE
quadruple layer chocolate fudge cake; gentleman jack bourbon vanilla milkshake $10

BANANA SPLIT
caramelized bananas; macadamia nuts; vanilla ice cream; coconut rum chocolate ganache $8

CREME BRULEE
vanilla custard; crisp sugar top; seasonal garnish $8

TRIPLE CHOCOLATE DECADENCE
housemade chocolate spongecake; bailey’s chocolate ganache; dark chocolate mousse; toffee sauce $9

HUCKLEBERRY BREAD PUDDING
balsamic huckleberry sauce; crème anglaise $8

BOURBON PECAN CRÈME BRÛLÉE
whiskey infused custard; caramelized sugar; butter toasted pecans $9

ROASTED BANANA GELATO
with caramel glass $8

MANGO SORBET
with candied orange zest $6

 

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