A very special way to wine and dine.


Our wine cellar is not only well stocked with vintages to complement any meal in the Ranch House Restaurant or Saloon, it's also an intimate and elegant private dining room with a bit of history built right in. The beautiful cherry wine racks and beams were crafted from 150-year-old cherry trees harvested on the owner's family land in Adirondack Park in New York. Known hereabouts as John Ls' Wine Cellar, it's named in memory of two family members.

To get to the wine cellar dining room, you have to pass through the The Barrel, a hand-crafted wine uncorking room, just more of the ambiance of John Ls'. It's a special place for special occasions.

For information on reserving this unique space for private diners or meetings, click Meetings & Events or call 970-726-5633.

 

A sample menu from John Ls' Wine Cellar Private Dinners

 

 

 

 

 

 

 

 

    Abalone Carpaccio  

Jalapeño, Tangerine, Pink Peppercorn, Sake Mignonette

 

Tuna Crudo

Ahi Tuna, Arugula Pistachio Pesto, Garlic Chips

 

House-Cured Charcuterie for Two

Duck Prosciutto, Wild Boar Lonzino, Lingonberry-Venison Sausage, Wagyu Liver Pate

 

Pan Seared Quail

Morales Farms Micro-Greens Petite Summer Salad, Quail Egg, Quinoa Stuffing

 

Mediterranean Platter for Two

Hummus, Baba Ghanoush, Tabbouleh, Flat Bread

 

Butter Leaf Salad

Golden Delicious Apple, Candied Walnuts, Goat Cheese, Tarragon

 

Heirloom Tomato Salad

Hand Crafted Mozzarella, Red Onion Caper Vinaigrette, 75 year old balsamic

 

Chilled Avocado-Cucumber Bisque

Caviar, Kendall Farms Crème Fraiche, Pea Tendrils

 

Corn Chowder

Oyster, Jalapeno, Leeks

 

 

Seared Ahi Tuna Salad

Soba & Napa Cabbage Slaw, Miso Vinaigrette

 

Rice Flour Fettuccini

Basil, Peas, Corn, Tomato, Squash Pearls

 

Rocky Mountain Trout

Horseradish Potato Cakes, Crème Fraiche, Spinach, Crispy Pork Belly

 

Polenta Crusted Halibut

Arugula, Fennel Pepper Relish, Hand Rolled Gnocchi

 

Couscous

Seven Vegetables, Pistachios, Dried Fruits, Cardamom, Coriander 

 

Roast Breast of Duck

Compressed Potato Cake, Rhubarb Compote, Haricots Verts Salad

 

Ibarra Braised Short Rib

Blue Corn Polenta Cake, Hatch Chile, Mole

 

Maple Brined Pork Tenderloin

Andouille Grit Cake, Braised ‘High Altitude’ Spinach, Caramelized Apple

 

    Elk Filet Mignon

Corn Flan, Bacon, Peas, Heirloom Tomato, Blackberry