NOVEMBER
C H E F O F F E R I N G S
This month, the culinary team will focus on root vegetables. With the cold weather, these additions to the menu will be hearty as well as healthy. Sweet potatoes, yams, turnips, carrots, and beets are just a few examples
Root Vegetables - These are known for their high nutritional value due to their richness in dietary fiber, vitamins, and minerals. One of their most important features is their high content of bioactive compounds, such as polyphenols, phenols, flavonoids, and vitamin C. These compounds contribute to their antioxidant potential. When it comes to nutrient-dense carbs, root vegetables like sweet potatoes, carrots, and cassava are hard to beat.
Some of the dishes you can expect to see include Celery Root & Potato Gratin, Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts, and Roasted Hot Honey Sweet Potato Salad We look forward to seeing you at the Red Horse!
Katia is also working with persimmons and pears, focusing on several varieties of each. The Fuyu persimmon has a texture and crunch similar to an apple and cooks very well For the pears, she will be showcasing several varieties, including Bosc, Asian, and European pears. Some of the dishes she has been working on include:
Persimmon Bread Pudding
Frozen Persimmon Custard
Fall Spice Poached Asian Pear with Honey Crumble
Thank you, Andy Arndt, Executive Chef
D I N I N G H O U R S
R E D H O R S E
B R U N C H
Saturday & Sunday 10:00am-3:00pm
L U N C H
Tuesday to Friday 11:00am-3:00pm
D I N N E R
Wednesday to Sunday 5:00pm-9:00pm
M T . D I A B L O P U B
H O U R S
Friday & Saturday 3:00pm-11:00pm
C O N T I N E N T A L B R E A K F A S T
Saturday & Sunday 7:00am-11:00am
D I N N E R
Wednesday to Sunday 5:00pm-9:00pm
C O L T O N ’ S G R I L L E
H O U R S
Wednesday & Friday 3:00pm-6:00pm 3:00pm-5:00pm (Appetizers)
H O U R S
Friday to Sunday 11:00am-6:00pm
B R U N C H / L U N C H
Saturday & Sunday 11:00am-3:00pm