Lève-Tôt - Telluride Ski Resort

Bonjour
This ideal was born in the heritage of the Rothschild family
restaurants in France, where food and drink form an integral part
of the everyday living. At Bon Vivant, our ambition is to enrich
people’s lives through culinary expierience boasting surrounding
natural beauty, sincere elegant service, luxury beverages and
authentic delicious food.To expierience Bon Vivant is to live the
good life.
Lève-Tôt
c in na m on & s ug ar
Les crêpes
with chantilly cream10
n u tell a & b er ry c om pote
with chantilly cream11
11am - 12pm
c r êpe du j our
choice of quiche lorraine or crêpes and hot
beverage
sweet or savory every day
15
varied price
Les salades
enhance your salade with seared tuna or confit duck leg
s al ade p r o venç ale with s au terne -dijon vinaigret te
radicchio, grilled fennel, asparagus, parsnip, eggplant, goat cheese & roasted tomato
s al ade n içoise
9
17
gribiche or sherry vinaigret te
butter lettuce, haricots verts, olives noires, boiled egg, fingerling potato, radish & roasted tomato
16
Les entrées légères
f r om a ges et c r a q uelins
local artisan cheese, Royal Harvest dried berries with black truffle nectar
q uiche l orr aine
15
field salad kissed with sherry vinaigrette16
f oie g r a s & q uail e g gs
f r e s h p ic k le d heirlo o m v eget a b les & sp ina c h k issed w it h sherry vi nai gr ette
26
br aised short rib suppliment
9
stone ground mustard toasted croutons with bruleed gruyère
17
prepared en cr o û te
chanterelle, porchini, morel, wood, black trumpet in leek & triple cream brie
18
f r ench o nion
w ild m ushroom s oup
Les plats principaux
c ivet de l apin
rabbit stewed with white burgundy, bacon, baby carrot, parsnips, jeweled yam & celery root
22
grilled sourdough with rosemary ham, gruyère, whole grain mustard & mornay sauce
19
slow cooked white bean stew in veal stock with wild boar sausage & duck confit
25
braised lamb, peppadew, colorouge cheese, veal demi jus on toasted french roll
19
rosemary ham, gruyère, whole grain mustard, mornay sauce, black truffle, quail eggs
26
c r o q ue m onsieur
w ild b oa r & d uck c a ssoulet
l e b ona pa rte
c roque m a da m e
Les desserts
w hite c hocol ate c roissa nt p udding
coupe of cognac crème glacée9
crème br ûlée
with berry compote10
Les enfants
ch a r lie’s pe a n u t bu t ter & ja m
organic Katy’s peanut butter & grape compote8
Fr om a ge Grillé
with fresh sliced grannysmith apples9
eating raw or undercooked fish, shellfish, eggs or meat increases the risk of foodborne illnesses
Ch a m pagne
Vin au Ver r e
maisen nicolas reserve sauternes
12/50
snow capped, pear cider, cedaredge, co
8/25
snow capped, north 40 cider, cedaredge, co
8/25
dopff & irion, crement d’alsace, brute rose (nv)
10/50
j. lassalle, champagne (nv)18/90
jean pla renard, green mouse, grenache blanc (13)
9/40
foucher, le mont, sancerre, loire (13)
14/70
hugal riesling, alsace (12)10/50
clos du gaimont, vouvray (12)
14/70
m. chapoutier bellerouche, cotes du rhone blanc (12) 10/50
perrusset, mâcon-villages, burgundy 14/70
jean pla renard, fox & crow, grenache/syrah (11) 9/40
marchand bourgogne, pinot noir (12)
16/80
petit ours brun matthieu, syrah (nv)
16/80
lacroix, bordeaux superior (10)14/70
clos la coutale, cahors, malbec
12/60
emeritus, pinot noir, russian river, ca
22/89
telluride red, cabernet blend, napa valley
15/60
155
98’ krug vintage brut, reims
500
160
00’ dom perignon rosé, epernay
550
170
02’ perrier-jouet ‘belle epoque’ cuvée, epernay 200
175
(nv) champalu vouvray brute ‘traditionelle’
80
179
(nv) nicolas feuillatte, brut, champagne
90
182
(nv) billecart-salmon, brut reserve, champagne
130
184(nv) gaston chiquet, brut traditional 375ml
75
186
(nv) henri-billiot et fils, grand cru
150
188
(nv) chartogne-taillet cuvee ‘st-anne’, brut
13
Bièr es
sunshine wheat
blue paddle pilsner
colorado native lager
alsace
214 2012
216
2013
225
2011
230
2012
rampant imperial ipa
domaine binner saveurs, pétillant riesling blend
80
trimbach, riesling60
hugel, pinot gris75
josmeyer, pinot blanc55
abby dupple ale
L a m bic
loire
215
217
218
219
220
222
235
2013
2013
2011
2012
2012
2002
2005
maison huet ‘le haut lieu’ vouvray
80
a. mellot, sancerre blanc ‘moussiere’
110
didier dagueneau blanc fume de pouilly
185
a. mellot, pouilly fume
90
pierre henri gadais ‘sur lie’ muscadet
80
huet clos du ‘bourg’ moelleux, vouvray
266
huet ‘le lieu’ moelleux, vouvray 375ml 95
2010 domaine robert-denogent la croix pouilly fuissè
2012 savary chablis sèlection ‘vieilles vignes’
2010 raveneau ‘vallons’ chablis primier cru
2009-10 raveneau ‘butteaux’ chablis 1er cru
2011 raveneau ‘les clos’ chablis grand cru
2011 raveneau ‘vaillons’ chablis 1er cru
2007 jean-philippe fichet, meursault
2012 domaine jean pascal, puligny-montrachet 2010/11 bruno colin chassagne-montrachet 1er cru
18
Bièr e de C av e
750m l
chimay blue ‘grand reserve’
estrella indent damm
128
80
275
250
299
255
285
140
220
le terrior grazter
la folie
25
Boissons
Frenchman’s Farm
house made bloody mix, vodka garnished
with duck bacon, marinated vegetables,
goat cheese curd, stuffed peppadew,
and cornichons 12
French Beurre Chaud
250
252
253
260
265
275
2009
2012
2011
2006
2009
2009
279
285
288
290
292
297
vallé du rhône
319
325
350
365
370 375
380
bordeaux
2010
2007
2009
2005
2005
2010
2010
gueuze~sour
kriek~cherry
bourgogne
meo-camuzet ‘clos rognet’ corton grand cru
gachot-monot cotes de nuits-villages
christophe buisson, bourgone rouge
jean tardy ‘les chaumes’ vosne-romanee 1er cru
meo-camuzet ‘pres de cellier’ clos de vougeout grand cru
domaine robert chevillon nuits-saint-georges 1er cru
domaine
domaine
domaine
domaine
domaine
domaine
355m l
faro~wheat
Vin Rouge
2011
2012
2011
2011
2012
2008
8
framboise~raspberry
bourgogne
183
185
195
196
197
198
200
204
221
crispin hard pear cider
fat tire
Vin Bl a nc
355m l
du vieux tèlègraphe chateauneuf du pape
grapillon d’or gigondas
du coulet cornas albert belle, crozes hermitage
les paillieres, gigondas
de la grange des pères, vdp de la herault
chateau beausejour pentimento, st-emilion
chateau cos d’estournel st. estephe 2cru
chateau lynch bages pauillac 5cru
chateau dassault le ‘d’ de dassault, st-emilion
chateau aney cru bourgeois, haut medoc
saint glinglin carte verte, cote de bordeaux francs
chateau de france, pessac-leognan, grand vin de graves
Boissons Ch audS
french press for deux10
hot chocolate / hot tea / coffee
6
americano / espresso8
cappucino / latte10
700
90
80
180
700
280
150
75
180
88
140
225
120
415
550
125
120
90
120
~ PREPARED HOT
gold courvoisier, apple cider & truffle butter 12
Passé Cocktal
courvoisier, truffle nectar, muddled orange,
bor deaux cherrie, old time bitters 12
French 105
named after telluride’s 105mm howitzers,
honey nectar, vodka, champagne, lemon
twist 11
Courvoisier Toddy
~ PREPARED HOT
courvoisier v.s.o.p, truffle nectar, grapefruit
bitters, lemon zest 11
Felix Kir Royal
chambord, champagne, lemon twist 10
Lucky Pierre
bailey’s, kahlua and rumplemintz served
neat 9
Sureau Fleur
st. germain liqueur, citrus & champagne 10
Bon Vivant Cafe
~ PREPARED HOT
Matterhorn Mint
~ PREPARED HOT
grand marnier, kahlua & café with chantilly
cream 12
rumplemintz, hot chocolate, chantilly
cream 11
Other Be v er ages
aqua panna / san pellegrino 5 /10
coconut one 6
pepsi products3