Elegant, delicious and fabulous are the three words that come to mind after dining at the Six Peaks Grille at the Resort at Squaw Creek. The sparkling white twinkle lights illuminated in the dining room created a magical ambience.
Our server, Andrea Papaleo, suggested we try the Drunken Crantini prepared by Tamaneaka “Tam” French, the Grille’s Liquid Chef and creator of the cocktail menu. Made with Hangar 1 organic vodka and organic cranberries infused in cognac, cinnamon, cloves and orange zest, the Crantini was tasty.
My friend, Amanda Cravens, and I began our meal with the Sea Scallop appetizer. Grilled to perfection, the scallops were tender and melt-in-your-mouth delectable. The cauliflower cream sauce and lightly fried capers were a fabulous accompaniment.
Andrea also recommended the Chilled Beets. Stacked layers of beets with goat cheese piped in between slices of red beet rounds presented like a fancy dessert parfait. The dish was topped off with lightly fried shallots, arugula and a whole grain mustard vinaigrette. This dish was absolutely amazing amalgam of tangy, creamy and crunchy; one of the best beet dishes I’ve encountered.
Matt Hale, Executive Sous Chef, prepared two entrees, a Grilled Salmon Steak topped with a Tangerine Glaze, and the Homemade Gluten Free Chestnut Tagliatelle with asparagus, roasted mushrooms and tomatoes.
The thick cut Salmon Steak grilled medium rare was excellent. But, it was the Homemade Chestnut Tagliatelle that won my taste buds this night. A unique combination of nuttiness merged with the savory flavors of forest mushrooms created one of the most delightful pasta dishes I’ve experienced.
“It tastes like winter,” said Amanda.
Gluten-free pasta is an art and Six Peaks Grille gets first prize for the best Gluten Free Tagliatelle I’ve tasted.
I mustn’t forget to mention the two side dishes that were served with our meal, the Caramelized Cauliflower and Truffle Potato Mousseline, both excellent with rich, buttery deliciousness.
We finished with a Warm Ricotta & Mascarpone Tart served with Poached Pear and Lemon Thyme Ice Cream and a S’more-tini, a Godiva chocolate libation served with a chocolate and graham cracker-crusted rim and garnished with a toasted marshmallow.
The menu at Six Peaks Grille is unique and exciting with a wide variety of dishes from which to choose. They use organic, local and sustainable products whenever possible and there are a number of gluten and dairy free selections.
I highly recommend dining here. I thoroughly enjoyed everything I tasted. n
Resort at Squaw Creek is located at 400 Squaw Creek Road. For information and hours or to make a reservation, call (530) 581-6621 or visit squawcreek.com. Reservations are highly recommended.
