Balata

Name: Balata
Address: 20 Vail Rd., 81657, CO, 81657
Telephone: 970-477-5353

20 Vail Rd., Vail, CO 81657, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 11:00AM-10:00PM •Sunday: 11:00AM-10:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

DINNER MENU

first

Spike’s Famous Shrimp Wontons

mango, lychee and prickly pear dippin’

Braised Short Rib and Sweet Potato Ravioli

candystripe beet, parsnip, bordelaise jus

‘Thai-Inspired’ Ahi Tartare with Red Peanut

coconut curry swirl, three-parsley salad, sesame crisp

Fried Green Mater and Haystack Mountain Chevré Tower

vine tomato fondue, upland cress, caper dust

‘Inside/Out’ Lobster-Basil Spring Rolls

pickled daikon, glass noodle, #1 special sauce

Carpaccio of ‘Corn Fed’ Beef Tenderloin

truffled aioli, micro tangle, yukon wafers

soup and lil’ salad

Simple Field Greens

vegetable garni, white balsamic-citrus vinaigrette

Soup of the Evenin’ A.Q.

‘Three-Hearts’ Caesar

[romaine, palm, choke] baby roma, parm crouton, asiago stix

Lobster-Smoked Tomato Bisque

scallion crostini

Slow-Roasted Onion Bouillon en ‘Crock’

crustade, real swiss

Black-Bean Tequila Puree

lime crema, tortilla confetti

‘biggah is bettah’ salads/plates

‘Rock’-n’-Roll Shrimp Salad

pancetta cracklins’, boston bib, buttermilk-maytag dressing

Spiced Pecan-Crusted Goat Cheese

port-poached pear, date, vanilla bean vinaigrette

Jumbo Lump-Saku [Yellowfin] ‘Bombe’

avocado, gyoza, scarlet miso-yuzu ponzu

‘Low-Country’ Oyster Platter

‘fried oysters and eggs’-creamed corn, tapioca pearls, salmon roe ‘not-so-traditional’ rockefeller-frazzled spinach, sambuca crema, creole bearnaise

Charcuterie ‘Four-Ways’

proscuitto with grilled pineapple, duck mousse pate with accoutrements, brasaola with rocket and reggiano, seasonal sausage presentation

dinner

Fresh Market Fish ‘Du Joersz’ – A.Q.

please consult your server for preparation and availability

Rotisserie Farm Duck

autumn squash casserole, stonefruit preserve, apple cider syrup

Cast-Iron Skillet Dayboat Scallops

country ham and melted leek grits, corn-off-the-cob, smoky tomato butter

Lavender Honey and Black Pepper-Glazed Pork Porterhouse

gruyere gratin, collard greens, boysenberry-apricot jam

Shortstack of Portabella Caps and Hatch Chiles

grilled heirlooms, calabacitas, sauce vera cruz

Wasabi Pea-Crusted Ahi Mignon

rice paper tuile, satsuma-jicama slaw, straw mushroom

Fennel and Cumin-Crusted Atlantic Salmon

sweet and chickpea purees , chilled green gazpacho

Medallions of Broken Arrow Ranch Antelope

griddled chive cakes, root ratatouille, grainy mustard, pomegranate seed

‘Ginormous’ Alaskan Red King Crab Legs

lobster mash, broccolini, roasted garlic-lemon butter

Long-Cooked Babyback Rib Platter

sweet tater stix, green mater, north and south carolina mops

Bobby Mac’s ‘Not-So-Fancy’ Chicken Dish

rice pilaf, brown butter spinach, jus au natural

Brown Sugar and Corriander-Crusted Rack of Colorado Lamb

roasted cauliflower coulis, brussel petals, mint julep redux

Bacon-Brazilnut Crusted River Trout

maquechoux israeli cous cous, okra pod, pear butter

Tournedos of Beef Tenderloin

sour cream mashies, o’rings, blackberry beurre rouge

Sautéed Veal Scallopine

mac n’ mascarpone, crisp asparagus, thyme-peppercorn jus