Flame Restaurant at Four Seasons Resort Vail Reinvents Its Core Culinary Concept

Inspired by the culinary tastes of the Resort’s international clientele, with a nod to the restaurant’s Rocky Mountain roots, this winter Flame Restaurant at Four Seasons Resort and Residences Vail introduces a dramatically reimagined menu.

“At the outset of reconceiving Flame’s new culinary statement with Chef Simon and his team, we kept returning to the idea that this menu must pay homage to the tastes of our international clientele, while remaining loyal to Flame’s Colorado origins,” says Jerome Arribas, General Manager at Four Seasons Resort Vail. “The result is now an exciting mix of Colorado classics and colourful dishes infused with bold Latin flavours that, quite energetically, demonstrates the team’s extraordinary creativity and craftsmanship.”

The new, sophisticated mix of dishes offers signature menu items including the Sinaloa Spicy Aguachile, Crispy Apple and Watercress Salad, Portuguese Bacalao Potato Cakes, the “Après Pow for Two” Chipotle and Miso Baked Alaskan Cod and Taste of Colorado Rockies carving plate, plus an exceptional selection of caviar.

“I am so proud,” shares Executive Chef Simon Purvis, “not only of this fantastic new menu, but also of the incredible collaboration that went into the development of each dish. While every starter, entrée, and side possesses its own unique flavour profile, they were all also consciously crafted to complement one another beautifully. The greatest challenge for guests will be having to make a choice among so many enticing options, or perhaps more importantly, what pairs most nicely with one’s choice of wine!”

The relaunch of Flame’s core menu is also accompanied by the announcement of the Resort’s first-ever Winter Wine Series, a series of curated wine dinners hosted by distinguished sommeliers and vintners. In partnership with Pinea Winery, Daou Family Estates, Fisher Vineyards, and Silver Oak Cellars, Flame will produce five-course meals to accompany tastings while guests learn from leading winemakers about exclusive vintages and pioneering production techniques of vineyards out of California and Spain. 

Reservations at Flame Restaurant can be made via OpenTable. Private Dining in the Elk Room can accommodate parties of up to 30 people. Email the catering team for more information.