Special Feature: Products Sally Recommends

Relish "Relish"--An Exceptional Dining Out Experience

by Bette Levine

It's not very often that Sally lets me contribute to the culinary content. As CEO, I'm usually relegated to just the "business side" of Sally's Place.

But, I told Sally I would not stop talking about this until she let me write about a wonderful restaurant experience at "Relish, Colorado Inspired Cuisine" (Breckenridge CO; http://www.relishbreckenridge.com/)

I live in Breckenridge, CO. We have a growing number of impressive restaurants and exciting local chefs. We are no longer just a beer, bbq, and burrito town.

An exceptional experience, though, is always worth recognition.

Valentine's Day. Of course, every restaurant is fully booked. We selected one of our favorites, Relish, but with reservations on overload and a prix fixe meal, we expected the typically rushed service, and limited choices. Imagine our surprise when (a) our table was ready exactly on time; (b) the menu was expansive and interesting; (c ) the wine list was equally expansive and interesting, only seconded by a fabulous beer menu; (d) as a vegetarian, I was delighted that they had an off-menu entree; (e) typical of what we expect from Relish - great service, and even with the pressure of probably 2.5 times turn on the house that night, there was nothing rushed about our meal.

Thanks Matt (owner/chef) and T.J. (manager). Strong performance!

Valentine's Day 2009 Menu
3 courses for $45

First Course

Grilled Maine lobster sweet potato bisque
Chili rubbed pheasant tenderloins with mole reduction, asadero cheese, guacamole
Curry fried oysters with papaya wasabi aioli
Hamachi crudo, shaved fennel salad, blood orange, organic extra virgin olive oil, smoked sea salt
Roasted wild mushroom and Dungeness crab tartlet, sunny breeze farms sheep's milk cheese, tarragon
"Relish" Casear: hearts of romaine, focaccia croutons sundried tomato - kalamata olive - pepperoncini tapenade, asiago romano cheese
Oriental mixed green salad, crispy wonton, edamame beans, mirin white miso vinaigrette

Second Course

Blackened venison medallions with smashed sweet potatoes, collard greens and red eye gravy
Braised painted hills beef short ribs, creme fraiche roasted garlic mashed potatoes, spaghetti squash, natural jus, pinenut horseradish gremolata
Capellini wrapped snaper, roasted asparagus, carrot truffle butter sauce
Soy cured magret duck breast, soba noodles, daikon radish seaweed salad, lemongrass sweet chili jus
Rosemary grilled king canyon buffalo New York strip, maytag blue cheese risotto cake, lingoberry green peppercorn demi glace
Hoisin BBQ rare grilled tuna, coconut jasmine rice, mushroom tempura, blackberry ponzu

Vegetarian Entree

Acornn squash sliced, roasted asparagus spears, saffron wild rice with quinoa.


Peanut Butter cup
Hibiscus panna cotta with coconut soup
Blood orange Grand Mariner creme brulee
Bartlett pear crisp with maple crumb topping


Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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