Thanks to intrepid mountain chefs, on-piste dining has gone gourmet. Need proof? Sample the dishes below.
Pan-seared sea bass with leek and mushroom confit, chestnut gnocchi and artichoke sauce
Utah red trout with black bean succotash, tortilla-jicama salad and tomatillo salsa
Honey-cured foie gras "French Toast" with warm pear compote, brioche and fig balsamic syrup
The Red Fox
Roasted Potomac Highland lamb with a fresh mint marinade and cucumber-sake brunoise
Sautéed Jalisco shrimp with tomatoes, tequila, chipotles and cilantro cream sauce
Smoked Salmon Sampler: smoked salmon, candy salmon, salmon mousse and BBQ'd salmon
Grilled muscovy duck breast with sour cherry cream and grilled eggplant.