Finally Flagstaff!

This is an update from my earlier post. I have received a disc of food pictures from Kat (forgot my camera!) on our last trip to The Flagstaff House. The ambience of this restaurant is as breathtaking as I remembered it, with sweeping views of the mountains, the city of Boulder and beyond. The food was delicious and the company terrific! It's a great place to go for a special occassion. Thanks Kat for lending this foodie your camera and waiting patiently while Suz (had her camera) and I snapped pictures of the food! And many thanks Kat for a wonderful treat! Okay, are you ready to feed your eyes?

This restaurant is classy. When we arrived, we were led to the outside patio where we sat and ordered our drinks while admiring the view and enjoying the fresh, early evening cool breeze from the mountains. Our waiter announced that he will seat us at our table whenever we are ready. 45 minutes later, after much chit-chat and laughter, we proceeded to our table.
After we placed our orders and were served more drinks, we received a complimentary corn, saffron and lobster soup from the chef. Such clever use of an egg cup, don't ya think?They had the best walnut bread and olive bread, and I was busy with that. It was a good thing when our appetizers arrived. I had the ASPARAGUS, MOREL MUSHROOMS with WHITE TRUFFLE INFUSED ITALIAN HEIRLOOM POLENTAI thought Kat had RAVIOLI OF BRAISED RABBIT LOIN served with PISTACHIO & RICOTTA SABAYON, AND PICKELED CIPOLLINIS.This was a medley of soups and I could only recall a consomme, a harvest medley or squash, and a lobster bisque.

BABY ARUGULA, BENTONS 14 MONTH AGED HICKORY SMOKED COUNTRY HAM

In between, to cleanse our palate, we were offered a complimentary melon sorbet in a thin, buttery, pastry skin. It was good.

Kat had this lovely halibut dish and I could not remember the description. Help Kat!

TAZMANIAN KING SALMON, SPICY MUSTARD GLAZE served with FINGERLING POTATOES, HARICOT VERTS, ABALONE MUSHROOMS, LOBSTER SAUCE

BLUE NOSE BASS, HAWAIIAN BLUE PRAWNS served with PURPLE THAI RICE, PINEAPPLE, ROASTED SWEET RED BELL PEPPER NAGE

And I soooo enjoyed by dinner of RUBY RED TROUT, TAZMANIAN SALMON, DIVER CAUGHT SCALLOP served with POLENTA SOUFFLE, SHIITAKE MUSHROOMS, LEEKS, CAVIAR BUTTER, and WATERCRESS SAUCE. MMMMMMMM...........

We had the complimentary dessert served outdoors at dusk and as we were seated, three young bucks with glorious racks came running down the mountainside beside us. It was a spectacular show!
For more information about the Flagstaff house, please see here