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June 3, 2009

Broadmoor Shares Summer Menu Delights

By Pardhasaradhi Gonuguntla

Penrose Room, the most celebrated restaurant in Colorado history, introduces a new summer menu featuring a dazzling array of classic fine dining appetizers, entrées, and desserts. The stellar cuisine, by Executive Chef Bertrand Bouquin, is enhanced by an extensive European wine list and live nightly entertainment and dancing from its unique vantage point atop the renovated South Tower of the historic BROADMOOR.

Executive Chef Bertrand Bouquin has built Penrose Room’s menu on a solid foundation of classical cooking. Bouquin employs the insightful use of Mediterranean influences ranging from North Africa to the Côte d’Azur. His artful plating, along with the room’s elegant decor, creates an experience sure to be memorable.

Three and four-course prix fixe menus are offered for $72 and $78, respectively, in addition to a chef’s tasting menu of seven courses for $102 or $158 with wine pairings. Among the summer appetizer selections are Maine Lobster Salad “Niçoise” with shaved fennel and blood orange reduction; Rabbit Salad Confit with Mâche topped with grebish dressing and sweet and sour turnips, and Louisiana Crawfish with truffle gnocchi, and prosciutto fricassée. Examples of Bouquin’s summer entrées include Sautéed Striped Bass with Morels, purple potatoes, and pickled ramps; Meyer Lemon Glazed Chicken Breast with baby fennel, petite heirloom tomatoes, and rosemary juice, and Venison Loin with Cocoa Bean Crust served with hazelnut spaetzle, and yellow foot chanterelles.

A selection of vegetarian appetizers and entrées includes: Potato and Almond Soup with chive cream; Wild Mushroom Fricassee with chestnuts, parsley and garlic coulis; and Artichoke and Arugula Ravioli with ricotta cheese and olive niçoise.

To complement the dinner menu, Executive Restaurant Pastry Chef Rèmy Fünfrock has introduced an array of decadent desserts including Chilled Golden Pineapple and Passion Fruit Soup with mint ice cream; Vanilla Goat Cheese Panacotta with macerated berries, lime petit beurre and a balsamic vinegar reduction, and the “Pure Caraibe” Chocolate Palet with praline nougatine and licorice whipped cream.

Under the management of Wine Director Tim Baldwin, Penrose Room’s wine list is formidable at 450 bottles, but keeps a tight focus on Old World appellations, among which are found both time-honored classics and emerging stars. The list is designed to accommodate those at the threshold of discovery as well as seasoned connoisseurs, and offers 30 wines by the glass.

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