The 10th

The 10th

Contact: Kevin Delonay
Phone: 970-754-1010
1000 S Frontage Road
Vail Co, 81657

The more than 13,000 square-foot, ski-in, ski-out restaurant features a main dining room with spectacular views of the Gore Range, a cozy bar and lounge with fireplace, and a south-facing outdoor deck that captures the afternoon sun and views of the Look Ma and Challenge trails. The restaurant's beautiful design and finishes befit its mountain location and The 10th redefines the on-mountain fine dining experience with a contemporary flair.

From the world-class cuisine and superior customer service to the breathtaking views and the experience is truly exceptional. Every inch of this culinary journey is inspired by their mantra: Modern. Alpine. Inspired. The 10th has a reputation for excellence in delivering over-the-top experiences for guests. Details are everything at The 10th, from the slippers to the extensive wine list to the craft cocktail and beer program.

The 10th Recipes

Roasted Onion Soup with Forest Mushrooms Prepared for

Makes 8 Servings

3 lbs spanish yellow onions/wallawalla or Maui onions Peeled and Julienned
1 lb assorted fresh forest mushrooms ie. Hedghogs, oyster mushrooms, morels and shitakes
1 oz minced shallots
2 oz olive oil
1.5 cup dry sherry
1 oz minced garlic
1 oz chopped fresh thyme
salt and pepper to taste
1/2 gallon veal stock
1 oz butter

In a large thick bottomed rondeu or sauce pot, add oilve oil and butter. Heat until foam from the butter resides, add onions and garlic. At low-medium heat, sautee onions and garlic (stirring often) until caramelized. Deglaze with sherry, add thyme and veal stock and simmer for one hour, skimming constantly to remove fat. Season with salt and pepper to taste. Reserve.

Prior to service, sautee mushrooms and shallots in a bit of butter until lightly wilted. Spoon a portion of the mushrooms into the center of the serving bowl and labdle hot onion soup over the mushrooms. Garnish with rustic croutons seasoned with melted gruyere and butter.

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