To match its new chairlift, Sundance has stepped up its already excellent earth-to-table cuisine with a new culinary team and menu in the Tree Room. A bison New York strip pairs with truffled potato croquette. Rack of wild boar meets a light lingonberry gastrique. Crispy-skinned Muscovy duck is accented with lentils, kabocha squash, and a spiced, cherry-brightened whole-bird jus that takes two days to make. With a traditional, behind-closed-doors kitchen and a terrific waitstaff, diners are left to savor food, conversation, and Robert Redford’s acclaimed collection of Western art.