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Photos by Melissa Plantz


136 Country Club Drive (970) 728-6800 By Eve Donegan


almyra is full of unexpected surprises, the first being that there is no such thing as a bad table. The open, modern dining room is surrounded by floor to ceiling windows that display 180-degree mountain views. The cozy bar is begging to be filled by après ski seekers and if you wander out on the two level deck, order a drink and sit by a fire pit, you might not come back in. Sitting under blue bird skies after a day of skiing or watching the sunset slip behind snow-capped mountains is entertaining, but the main act at Palmyra is the food. “We’re going for that warm feeling. Good, quality food cooked from scratch and cooked impeccably,” said Chef Lynn Tilyou, who joins Palmyra with an impres-


The Diner’s Review

sive history. She was the second woman to ever take the Certified Master Chef exam and has won medals at both Regional and National American Culinary Federation competitions. Needless to say, Tilyou’s menu delivers. Start with the seafood sausage – a personal favorite – made with shrimp and scallops and placed over a bed of fresh spaghetti squash and toasted brioche. The accompanying tarragon aioli brings a bang of zest that sends the entire dish over the top. The winter menu will be full of braised meats and an expanded steak menu. Don’t leave without trying the braised short ribs glazed with a homemade root beer BBQ sauce. The sauce is so beloved that people have considered drinking it straight from a glass. After one bite I was tempted to do the same. Not to be outdone, the pan-rendered duck comes with a hearty portion of saffron

risotto, which is kicked up with the unexpected flavor of fennel salad and truffle oil. As every food lover knows, a great plate of food is only made better with a perfectly paired glass of wine. This is the job of Nicolas François, the Director of Food and Beverage at The Peaks, and it’s a job he takes seriously. “He knows the food and pairs it well with the wine. We have a fun time together,” said Chef Tilyou. And it’s true. It’s not unlikely to see the two giving a high-five (in fact, they do this a lot) or discussing ways to improve the pairing. The goal is to make a delicious meal unforgettable with the perfect combination of food and drink. Whether you’re interested in an après ski cocktail (chocolate lover? try the Chocolate Raspberry Martini), a quick snack at the bar or a big night of fine dining, Palmyra delivers. Sit back, revel in the views and order your heart out.

Scan here for Palmyra’s winter menu.


As every food lover knows, a great plate of food is only made better with a per- fectly paired glass of wine. This is the job of Nicolas Fra...

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