You don't have to be lodging at the Thunderbird to enjoy thier award winning cuisine.
  The dining room at the Thunderbird has a convivial atmosphere where guests can feel relaxed while enjoying a variety of International, Nouveau American, and vegetarian dishes. Here, magnificent views of the mountains and the uniquely flavorful fare keep guests returning year after year.
Salmon Ceviche
  Gourmet breakfasts and dinners are prepared from scratch each day by our staff, who are as passionate about food and wine as our winter guests are about skiing. Features about the Thunderbird's dining experience have appeared in both Gourmet and Bon Appetit magazines.

  The menu changes often with two different main courses featured nightly.
For more information call 1-800-776-2280. Click here to view sample menu.
Roasted Bosch Pear Salad with Frisee & Radicchio with a Balsamic Glaze with Extra Virgin Olive Oil
Ricotta & Raspberry Parfaits
Blue Nose Bass w/ Soy Ginger Green Onion Dressing
Lemon & Coriander Crusted Rack of Lamb w/ Fresh Thyme Au Jus


SAMPLE WEEKLY MENU
Below is sample menu from the Dining Room at the Thunderbird Lodge.

Saturday

Potage Parmentier
Caesar Salad, Garlic Croutons
Charbroiled Breast of Chicken Dijonaise
or
Lightly Blackened Atlantic Salmon Florentine, with Roasted Pepper-Coconut Milk Sauce
or
Shrimp and Sweet Corn Ravioli with Cracked Pepper Sauce
Fresh Berry Creme Brulee

Sunday

Cucumber Fennel Soup
Smoked Norwegian Salmon, Citrus Red Onion Relish
Cornmeal-dusted Pork Medallions with Black Bean Salad and Arugula
or
Broiled Blue Nosed Sea Bass with a Horseradish Crust
or
Penne Primavera
Chocolate Amaretto Mousse

Monday

Carrot Ginger Soup
Tossed California Greens with Sun Dried Tomato Vinaigrette
Roasted Sliced Sirloin of Beef, Marchand de Vin
or
Pan Seared California Halibut with a Baby Bean Salad and Roasted Tomato Coulis
or
Linguini Carbonnara
Kentucky Bourbon Pie

Tuesday

Cauliflower and Roasted Red Pepper Bisque
Gateaux of Eggplant, Tomato and Basil, Chipotle Lime Dressing
Sliced Breast of Duckling a la Brigarde
or
Broiled Jumbo Shrimp with a Zucchini Birdsnest, Tomato Basil Coulis
or
Penne with Grilled Artichoke Hearts, Pancetta and Portobello Mushrooms
Coupe Romanoff

Wednesday

Roasted Winter Vegetable Soup
Indonesian Chicken Satay with Pickled Vegetable Salad, Spicy Peanut Sauce
Sliced Leg of Marinated Veal, Herbs of Provence
or
Baked Fillet of Chilean Sea Bass with Asparagus and Tomato Ragout au Citron
or
Spaghetti Bolognese
French Vanilla Cheesecake with Berry Compote

Thursday

Creme Dame Blanche
Shrimp and Snow Pea Antipasto, Cabernet Vinaigrette
Charbroiled Colorado Venison with Lingonberry Compote, Hunter's Sauce and Fried Leeks
or
Lightly Blackened Rainbow Trout au Citron
or
Farfalle Amatracana
Italian Tiramisu

Friday

Potage St. Germain
Mixed House Salad with a Lime Tarragon Dressing
Roasted Rack of Lamb Provencal
or
Broiled Fillet of Dover Sole a la Grenobloise
or
Spinach Fettucini Alfredo
Chilled Grapefruit Mousse with Strawberry Mint Coulis