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tetonlodge.com | 855.318.6669 3385 Cody Lane, Teton Village, WY 83025


EXECUTIVE CHEF

Kevin Humphreys This year’s Gold Medal winner of Jackson Hole’s Best Chef for the ninth year in a row, Executive Chef Kevin Humphreys invites you to dine where his culinary talents combine with locally-sourced ingredients to create a menu of enticing entrees, amazing appetizers, and signature dishes that have delighted locals and visitors every season. Kevin was destined for a career in culinary arts. Growing up in Coastal Georgia near The Cloisters, one of America’s oldest resorts, Kevin was introduced to some of the finest mentors. It was here that Kevin completed a three year apprenticeship earning his Associate Degree in Culinary Arts certified through the American Culinary Federation. Upon completing his apprenticeship, Kevin began working as the Banquet Chef and PM Sous Chef at Jackson Lake Lodge in Moran, Wyoming during the summer months and as Chef Tournede at Gulf Stream Golf Club in Delray Beach, Florida the remainder of the year. In 2001, Kevin combined his love for the Jackson Hole area and his years of experience in hotel restaurants and joined Snake River Lodge & Spa, as Executive Chef of Gamefish Restaurant. Kevin’s passion for crafting exceptional cuisine is matched only by his love of golf, the Georgia Bulldogs, and snowboarding the backcountry of Jackson Hole.


Summer B REAKFAST

WHOLESOME & LIGHT Irish Steelcut Oatmeal

7

Yogurt Parfait

8

Overnight Oats

7

dried fruit, toasted pecans, cinnamon greek yogurt, house made granola, strawberries, orange blossom honey almond milk, chia seeds, banana, strawberry

Continental Divide

seasonal fruit, greek yogurt, banana bread, berries

13

Assorted Dry Cereals

5

Bagel, English Muffin, Banana Bread, Sour Cream Coffee Cake

4


REGIONAL CLASSICS Lodge Breakfast

two eggs, teton breakfast potatoes, toast, choice of applewood bacon, maple link sausage, buffalo sausage

Buttermilk Pancakes

RISE & SHINE

15

(3) 9

maple syrup, applewood bacon or maple link sausage A D D blueberries or chocolate chips / +2

Challah French Toast

13

Eggs Blackstone

15

huckleberry compote, whipped ricotta, maple syrup

poached eggs, english muffin, grilled tomatoes, bacon, chives, smoked paprika hollandaise, breakfast potatoes

Into The Wild

everything bagel, smoked salmon, cucumber, tomato, fried capers, boursin

Anson Mills Cheddar Grits

Srf Corned Kobe Beef Hash

12

17

4

Tazo Teas

4

Hot Chocolate

4

L I BAT I O N S Bottomless Mimosa

18

Bacon Bloody Mary

10

Hot Russian

8

Colombian Wakeup

9

Huckleberry Bellini

13

tanqueray, oj, passion fruit, lime, almond milk

buttermilk biscuits, buffalo sausage gravy

champagne, huckleberry syrup

SIDE KICKS Seasonal Fruit

5

Fresh Berries

7

Applewood Bacon

5

Maple Link Sausage

5

Elk Sausage

5

Anson Mills Cheddar Grits

5

Assorted Juices

bacon infused vodka, candied bacon, house bloody mix

Fresh Baked Buttermilk Biscuits & Gravy 12

Eggs

Cappucino, Latte, Espresso

vodka, kahlua, steamed Milk A D D shot of espresso / +2

poached eggs, welsh rarebit sauce, multi-grain bread

Breakfast Potatoes

4

Mimosa 10

14

fried eggs, chopped applewood bacon, blistered tomatoes, scallions

Fresh Brewed Zoka Coffee

5 (1) 3 (2) 5 5


S TA RT E R S Deviled Eggs (4)

5

Mini Tuna Tartare Tacos (2)

9

Summer LUNCH

aleppo chile, celery, fried caper cucumber, sesame, ginger, micro wasabi

Roast Baby Beets

10

Fried Green Wyomato “Caprese�

12

Sugar Snaps & Heirloom Carrots

9

goat cheese, honey roasted walnuts, arugula, pomegranate

house pulled mozzarella, romesco sauce, balsamic pearls, micro greens radish, sesame ginger vinaigrette, aji amarillo aioli

Chile & Lime Gravlox

14

Speck Wrapped Asparagus

13

307 Fries

12

chile cured salmon, smashed avocado, pickled onion, radish, multi-grain bread poached egg, dulcinea cheese, roasted garlic lemon emulsion

pommes frites, braised elk gravy, cheddar, chives

Carter Country Beef Sliders

2 for 11 | 3 for 15 brioche bun, pancetta, oven-dried tomato, arugula, white cheddar, truffle aioli


SOUPS & SALADS Soup of the Day

Cup 6 | Bowl 9

Simple Green Salad

organic spring mix, cucumber, carrot, radish, tomato vinaigrette, toasted sunflower seeds

10

Wyomatoes 13 arugula, point reyes blue cheese, applewood bacon, green goddess dressing

SRF American Kobe Skirt Steak Salad

18

baby kale, cherry tomatoes, shiitake bacon, egg, dry jack, sweet onion dressing

Stroker Ace

15

Roast Kurobuta Pork Sandwich

15

grilled chicken breast, telera bread, speck, brie, aji amarillo aioli baguette, rapini, onion, sweety drop pepper, pickled ramp chimichurri

SRF American Kobe Beef Butcher Steak Frites 30

MAINS

sub side salad for no charge, sweet potato fries or soup of the day for 2

Carter Country Beef Burger

brioche bun, pimento cheese, house pickles, lettuce, onion A D D applewood bacon / +2

pommes frites, rapini, house worcestershire, tobacco onions

17

House Made American Kobe Beef Pastrami 18 caraway rye, rockhill creamery gouda, caramelized onions, ale mustard

Open Face Egg Salad Sandwich

14

Twisted Reuben

18

ciabatta, bagna cauda, montasio cheese, local greens salmon, caraway rye, pickled fennel and onion, havarti, tomato aioli

BOARDS Charcuterie

Small / 16 | Large / 25

Artisanal Cheeses

Small / 15 | Large / 24

Spur

Small / 29 | Large / 44

house made salumi & sausages, pickles, mustard local & farmstead cheeses, apricot chutney, cranberry hazelnut crackers carcuterie & cheeses


S TA RT E R S Deviled Eggs (4)

5

Mini Tuna Tartare Tacos (2)

9

aleppo chile, celery, fried caper cucumber, sesame, ginger, micro wasabi

Roast Baby Beets

10

Speck Wrapped Asparagus

13

Fried Green Wyomato “Caprese”

12

Sugar Snaps & Heirloom Carrots

9

Summer D INNER

goat cheese, honey roasted walnuts, arugula, pomegranate poached egg, dulcinea cheese, roasted garlic lemon emulsion

house pulled mozzarella, romesco sauce, balsamic pearls, micro greens radish, sesame ginger vinaigrette, aji amarillo aioli

Chile and Lime Gravlox

14

Buffalo Chorizo “Choripan”

14

307 Fries

12

chile cured salmon, smashed avocado, pickled onion, radish, multi-grain bread potato bread, sweety drop peppers,pickled ramp chimichurri

pommes frites, braised elk gravy, white cheddar, chives


MAINS Zonker Stout Braised SRF Kobe Pot Roast 25 creamy piquillo polenta, kale, carrots, onion marmalade

Smoked Chicken Gnocchi

24

Cedar Planked Salmon

30

SRF American Kobe Butcher Steak

34

pioppini mushrooms, blistered tomatoes, pancetta, baby kale, goat cheese

corn, purple potato, chorizo & kale hash, fennel saffron sauce kennebec potato fries, saltado sauce, cilantro scallion coulis

Elk Strip Steak

sweet potato puree, baby carrots, swiss chard, black garlic guajillo sauce

Grilled Alaskan Halibut

herb baguette, asparagus, roast tomatoes, peperonata, sauce bouillabaisse

38

40

23

brioche bun, pimento cheese, house pickles, onion, iceberg, pommes frites A D D applewood bacon / +2

10

arugula, point reyes blue cheese, applewood bacon, green goddess dressing

Smoked Trout Salad

Swiss Chard Cakes

Carter Country Beef Burger

organic spring mix, cucumber, carrot, radish, tomato vinaigrette, toasted sunflower seeds

Wyomatoes 13

46

carrot puree, green beans, carrots, heirloom tomatoes, romesco sauce

Cup / 6 | Bowl / 9

Simple Green Salad

Idaho Buffalo Filet

ramp potato puree, sunburst squash, smoked tomato sauce, tobacco onions

SOUPS & SALADS Soup of the Day

mache, pea shoots, radish, sake cured steelhead roe, cucumber horseradish dressing

14

BOARDS Charcuterie

Small / 16 | Large / 25

Artisanal Cheeses

Small / 15 | Large / 24

Spur

Small / 29 | Large / 44

house made salumi & sausages, pickles, mustard

17

local & farmstead cheeses, apricot chutney, cranberry hazelnut crackers carcuterie & cheeses


Chef's V EGGIE T R UCK

When Spur Restaurant & Bar Executive Chef Kevin Humphreys goes on a supply run to area ranches and farmer’s markets for local produce and meats he takes his vegetable oil-powered Dodge Ram bringing sustainability full circle to the popular Teton Village restaurant.

THE TRUCK

2006 Dodge Ram 2500 with a 325 horsepower Cummins diesel engine.

T H E I N S P I R AT I O N

Chef Kevin has wanted to convert a vehicle to run on vegetable oil for some time. “There is a ton of food waste in the restaurant industry,” said Chef. “I hate food waste so we focus on menu items as well as practices at Spur to limit it. And I feel this is another way to get the most out of what we use at Spur.” Originally his plan was to convert a VW of his and eventually decided to use a truck for his towing and camping needs.

THE PROCESS

A friend of Chefs converted several Ford Power Stroke engines so he was familiar with the process which took the pair two days to complete. The process involves installing an additional fuel system in the vehicle, as well as a separate fuel pump and fuel lines connected to the existing fuel system.


The Dodge Ram starts and stops using diesel, then once the vegetable oil is up to 160º F, the motor automatically switches to run on the oil. Turning off the engine purges all the vegetable oil back in to the veggie tank and runs on diesel before shutting off. The Ram’s truck bed features a 55 gallon tank of vegetable oil that has been pre-filtered at Chef’s home. There, a 55 gallon drum filters vegetable oil through a 100 micron filter and then is heated to 200º F for 12 hours which removes the water from the oil. Then the oil is pushed through a centrifuge that removes particles and filters it down to ½ to 1 micron which ensures clean injectors and fuel lines.

T H E R E S U LT S

“People ask if it smells like I’m making French fries in my truck”, said Chef. “But the system is tightly sealed and the automation allows for just a bit of diesel to remain in the lines so you don’t notice anything different”. In fact, Chef’s veggie truck looks, runs, sounds and smells like a regular diesel engine, but allows him to recycle, recover and not waste a large resource at Spur. While power loss is negligible when towing or driving up the steep grades of Teton Pass, Chef has noticed a slight decrease in MPG when running on vegetable oil. However, the nearly $6,000 total investment in the conversion paid for itself within ten months, exceeding Chef’s goal of a year payback.


Events SUMMER TIME

This summer, venture to the Village for a full menu of activities, events, and concerts. Grab one of our famous margs to-go and stroll to a Concert on the Commons or fuel up on a Carter Country Beef Burger before the fat-tire fun of Friday Night Bikes.


CONCERTS ON THE COMMONS Every Sunday at 5p, Free Admission July 16................................................................................... Electric Voodoo July 23........................................................................................... Afrolicious July 30............................................................................ Whitewater Ramble August 6............................................................................................. Satsang August 13................................................................................ Out West Fest August 20............................................. Sneaky Pete & the Secret Weapons August 27.....................................................................................Mojo Green

GRAND TETON MUSIC FESTIVAL July 3 – August 20 · Walk Festival Hall The Grand Teton Music Festival has celebrated the awe-inspiring community of Jackson Hole with exhilarating music since 1962. This summer’s visiting artists include world-renowned cellist Yo-Yo Ma and Grammy Award-wining mezzo-soprano, Kelley O’Connor. The Festival invites you to see the stars in Jackson Hole with regular performances each week. Inside the Music . . ................................................................ Tuesdays at 8PM Chamber Music................................................................. Thursdays at 8PM Open Rehearsal. . ..................................................................Fridays at 10AM Festival Orchestra . . ............................. Fridays at 8PM & Saturdays at 6PM Free Family Concerts.................................................................... Dates Vary August 1..................................................... Fundraising Gala with Yo-Yo Ma


tetonlodge.com | 855.318.6669 | 3385 Cody Lane, Teton Village, WY 83025

Teton Mountain Lodge | Spur - Summer 2017  
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