The Cabin – Premier menu |

The Cabin – Premier menu

The Cabin offers visitors to and residents of Steamboat Springs the chance to sample the tastes of the Rocky Mountains in a truly Colorado atmosphere.

Featuring contemporary Colorado Cuisine, The Cabin provides a cozy, fireside meal just a few steps from the slopes. An upscale restaurant that makes a diner feel right at home and shoos away the cold, The Cabin is in the Steamboat Grand Resort Hotel.

The restaurant prides itself in using local products whenever it can, a practice that gives vacationers an authentic Colorado experience and supports the local economy, said The Cabin’s Executive Chef Matthew Piva. The restaurant serves Colorado lamb, potatoes and mushrooms.

“We use indigenous, Colorado ingredients, and then apply tried and true techniques to put them together with a new twist,” Piva said.

Between 50 and 70 percent of the restaurant’s menu changes each season, Piva said, which gives him ample opportunity to offer unique Colorado creations.

An example is the Rocky Mountain Lamb Shank, which is slowly braised and served in its own juices with wintergreens over creamy lemon-mascarpone polenta and rosemary gremolatta.

The restaurant offers rainbow trout with a bacon and pepper stuffing, baked and served over a black-eyed pea cake lemon thyme beurre blanc topped with a smoked tomato aioli.

A variety of wild game is featured on the menu. The chili rubbed venison tenderloin served over a tangerine-cumin white bean ragout with grilled radicchio is a succulent choice.

Even some of the dishes where the main ingredient is obviously not from Colorado have a local flare to them.

One of the most popular starters, pepper and herb crusted buffalo carpaccio, offers a wheatberry salad with arugula and sherry vinagrette over thinly sliced buffalo eye of round.

“I think most people coming here love to sample dishes that are reflective of the region and our great Western heritage,” Piva said.

The restaurant’s ambiance is uniquely Western. The rustic, hand-hewn cabin is accented with artistic stands of Aspen trees, wooden chandeliers, metal panels carved with elk and colorful paintings of outdoor scenes with dazzling mountains and small hunting cabins.

The restaurant uses only prime Midwestern corn-fed beef and offers a variety dishes for beef lovers.

“It’s the best quality beef available on the market,” Piva said. “Diners are definitely getting the best of the best.”

For a main course, it’s impossible to go wrong with one of the beef selections. Meats are seasoned with kosher salt and cracked pepper, then seared over open flame and slowly oven cooked to ensure tenderness.

Selections include an oven roasted rib chop served with potato gratin, Swiss chard and London porter-horseradish jus and a thyme-scented Filet Mignon served with Roquefort butter, mashed potatoes and Port Demi.

There are few places in Steamboat that offer as complete a wine selection as The Cabin, which has won the Wine Spectator’s Award of Excellence for the past four years. The restaurant offers a large selection of handpicked varietals.

Before a main course arrives, diners can indulge in several flavorful appetizers including the Prince Edward Island Mussels. The mussels are sauteed with garlic, tomatoes, white wine and shallots.

For those who love seafood and want to sample it all, The Cabin Seafood Appetizer Platter is a great choice. Designed for two, the platter offers five mussels, two jumbo shrimp with cocktail sauce and slices of sesame and nori seared tuna with Asian dipping sauce.

Another unique starter is the curried spiced potato samosas with an Indian accent, an original twist on the standard meat or vegetable stuffed patty built with wanton wrappers, peas onions and potato, served with a cilantro-mint chutney.

For a romantic end to a delicious meal, diners can order the house specialty dessert, the chocolate fondue. A warm pot of rich, melted chocolate is served for two with fresh strawberries, filling pound cake and other assorted items for dipping.

“I think the fresher the ingredients, the fresher the plate, the more flavor it’s going to have and the more style it’s going to have,” Piva said.

For diners looking for a cozy place for aprÃs ski and live music, Chaps – the bar just around the corner – offers several excellent selections. It’s a great place to relax with a pint of beer and appetizer, a burger, a sandwich or an even larger entree. Some of the favorite aprÃs apps are spinach artichoke dip, the house made hummus, chicken wings and quesadilla.

The bar features local guitar player Steve Boyten five nights a week from 4 to 7 p.m.

The Grand Cafe, a coffee shop a few steps away, offers the opportunity to pick up a hot cup of freshly brewed coffee or other specialty coffee and tea drinks, along with fresh pastries and juices. The shop proudly brews Starbucks Coffee.

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