Element 47 Restaurant – Aspen

Description

Description

It’s been called Aspen’s “finest spot to wine, dine and unwind.” The name element 47 pays tribute to silver, the precious metal that first put Aspen on the map, and to the finest silver service cuisine —for breakfast, lunch, après and dinner, 7 days a week. Our team of culinary and wine professionals is one very good reason our hotel has enjoyed the rare 5-Star, 5-Diamond ranking for so long. In 2015, element 47 received its first 5-Star Restaurant Award. Whether you ski in for lunch, drop in at the bar for a more casual rendezvous, or join us for the most special of occasions, you’ll be greeted with warmth, not formality. There is no dress code — “Aspen casual” is ideal attire. We are pleased to accommodate diners with any food allergies, intolerances and dietary restrictions. You’ll find the ambience – ceiling-height glass cases with some of our rarest wines, art by Michelle Grabner, Cameron Martin, Angel Otero, Scott Reeder, Philip Vanderhyden, José Lerma – as fine as the dining.


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Element 47 Restaurant – Aspen
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Element 47 Restaurant – Aspen
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Element 47 Restaurant – Aspen

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Skinny Table’s Healthy Recommendations

BREAKFAST MENU

LIGHT FARE

  • Mixed Berry Bowl – blueberries, raspberries, strawberries

MAINS

  • The Little Nell Omelette – seasonal mushrooms, goat cheddar, braised kale

JUICE

  • Carrot + Ginger Zinger – farm carrot, apple, ginger
  • Green Machine – kale, green apple, celery, cucumber

BRUNCH MENU

SHARE

  • The Little Nell Omelette – seasonal mushrooms, goat cheddar, braised kale
  • Pan­ Seared Ruby Red Trout – sunchoke, spinach, chanterelles, lemon

JUICE

  • Carrot + Ginger Zinger – farm carrot, apple, ginger
  • Green Machine – kale, green apple, celery, cucumber

LUNCH MENU

LIGHT FARE

Add to any salad: grilled chicken breast; scottish salmon; octopus

  • Mixed Baby Greens – shaved vegetables, pickles, verjus vinaigrette

BRUNCH

  • The Little Nell Omelette – seasonal mushrooms, aged goat cheddar, kale

LUNCH

  • Herb Crusted Chicken Breast – preserved lemon aioli, farm arugula, baby heirlooms
  • Pan ­Seared Ruby Red Trout – sunchoke, spinach, maitake, lemon

DINNER MENU

STARTERS

  • Late Harvest Vegetable Salad – avocado purée, cucumber vinaigrette, benne wafer crumble (Request No Crumble)
  • Mixed Baby Greens – shaved farm vegetables, pickles, verjus vinaigrette
  • Charred Octopus – watercress, warm potato salad, pickled mustard seeds (Request No Warm Potato Salad)

SHARE

  • Chef’s Selection Oysters – pickled beets, beet suds or simply shucked

MAINS

  • Striped Bass – artichoke, baby radishes, turnips, carrot, arugula nage
  • Roasted Boulder Chicken – barley, red pepper purée, maitakes, charred shishito pepper (Request No Barley)

SIDES

  • Broccoli Rabe
  • Grilled Local Asparagus
  • Roasted Cauliflower
  • Caramelized Mushrooms

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* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


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