Make Me: Twisted Fern’s Rosemary Lemon Vinaigrette

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Brighten up your winter with Chef Adam Ross’s rosemary lemon vinaigrette from Twisted Fern. Or, stop into this inviting neighborhood eatery to try it straight from the source. Ross has taken an innovative approach with his lunch, dinner, après and cocktail menus. Almost everything is made in-house, from the potato chips to the sauces. Veggies and seasonal ingredients shine in dishes like the parsnip and beet soup. Enjoy sophisticated food in a warm, open setting that allows both families and the après ski crowd to feel at home.

twisted fern steakOther menu items include:

PARSNIP AND BEET SOUP: parsnip soup, beet puree, carrot crisp, micro sorrel

CARMELIZED BUTTERNUT SQUASH: arugula, apple cider shallots, pomegranate, shaved Brussels, sunflower seeds, dehydrated apple, maple-chili vinaigrette

BAVETTE STEAK: sweet potato gnocchi, parsnip puree, braised greens, smoked tomato jam

DOUBLE-CUT PORK CHOP: smashed fingerling potatoes, blackberry balsamic vinaigrette, asparagus, blue cheese

STEELHEAD: pan seared, savory vanilla oats, arugula pesto, asparagus, gremolata oil, pecan granolatwisted fern dessert

TWISTED FERN

An eatery committed to honoring the roots of their ingredients

Open 11:30 a.m.-9:30 p.m. daily | 1300 Snow Creek Dr., Suite RS

435.731.8238 | twistedfern.com

Sam Simma

Alpine Distilling
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