Come savor delicious fine dining “ranch style” prepared by our 4UR Executive Chef, Liz Wolfgang
Most meals at the 4UR take place in the Lodge dining room at liberally scheduled times. While some ranch resorts serve meals family style, we prefer to reserve a table for you and your family for the entire week of your stay. Enjoy your time on the stream, or a soak in the hot springs, and your table will be waiting for you in the dining room during meal time hours. The menu is dynamic and very much alive, especially during dinner service. While two dishes will remain on the menu every evening, the rest is rotated to provide a more in depth and satisfying fine dining experience. Further, the menu changes throughout the summer and fall to feature dishes that compliment the change in season.
A typical day will offer:
- 6:30am Coffee delivered to your porch
- 7:30am Continental Cold Breakfast Buffet in the Lodge
- 8:00-9:00am Hot breakfast service ordered from the menu (Breakfast ends at 9am when it’s time for kids to meet their counselors, anglers their guides, or riders to head to the barn.)
- 12:30-2pm Lunch is served and includes a generous salad bar and prepared items ordered from the menu.
- 6:00pm – bar is open featuring crafted cocktails from our bartenders.
- 6:30-8pm Dinner is served in the dining room staged in two seatings, 6:30 & 7 pm. The dinner menu is rotated nightly during your stay. A core dessert menu is accompanied with a dessert special nightly.
Sample Dinner Menu offering a new definition of ranch dining!
- Starters:
- Strawberry Salad: spinach, candied pecans, feta, poppy seed vinaigrette.
- Caramelized Cauliflower Soup: tarragon truffle oil.
- Entrees:
- Roasted Beef Tenderloin: whipped potatoes, crisp brussels sprout leaves, balsamic reduction.
- Pan Seared Chicken Breast: fontina arancini, wilted greens, mushroom, crispy prosciutto, brown butter cream.
- Seared Chili Garlic Shrimp: charred corn, caramelized sweet potato, green chile, pancetta-whole grain mustard vinaigrette.
- Hot Sesame Glazed Quail: roasted sweet potatoes, wilted greens, cilantro, scallions, toasted sesame seeds.
- Roasted Red Pepper Marinara: rigatoni, prosciutto, pancetta, basil, ricotta, pecorino.
- Watermelon Poke: chili-lime marinated watermelon, cucumber, pineapple, carrot, avocado, rice, sriracha aioli, sweet soy, crispy wontons, cilantro, toasted sesame seeds.
- Desserts:
- Vanilla Bean Pana Cotta: mango puree, raspberry sorbet, raspberry caviar.
- Sticky Toffee Pudding: date cake, toffee sauce, toasted pecans, whipped cream, cinnamon.
- Affogato: vanilla ice cream, shot of espresso.
- Ice Cream and Seasonal House Sorbets
Picnics, Chuckwagons and Cookouts!
In true Rocky Mountain style, not all eating is done in the dining room and there are several opportunities to dine “al fresco” Colorado-style. Each week we host a Chuckwagon Breakfast along Pierce Creek, a Mexican luncheon poolside, and an evening steak cookout overlooking the entire valley to the Palisade cliffs above the Rio Grande.
Some anglers prefer to have us prepare a box lunch so they can stay out on the stream all day. And some guests who attend a play at the nationally award winning Creede Repertory Theatre will ask for a dinner picnic basket to take to town for an evening.
But, the picnic most loved by returning guests? Our century old tradition of the Friday fish-fry, with trout fillets cooked streamside in a sizzling skillet, and an ice cold beer.
