Jazz Aspen Snowmass To Go Menu
Chef Martin Oswald of Pyramid Bistro proudly presents a to go menu to compliment your Jazz Aspen June Experience on June 26-28. He has composed three menus for each day of the virtual events. You may pick up your freshly prepared 3 course dinner at the to-go station located in front of Explore Booksellers. Please select one of two entrée options; all appetizers and desserts are included. Orders need to be placed 48 hours prior to pick-up. The three course dinners are $75 per person per day with tip and tax included. For reservations please email Pyramid Bistro at pyramidbistro@hotmail.com with the below information:
Order Form
Phone number:
Please specify approximate pick up time to keep your order fresh (between 5:30 and 6:30pm):
Day Ordering for (Fri, Sat and/or Sun) Entrée Choice:
Number of Guests:
Thank you!
Pyramid Bistro
To register to watch the JAS June Experience livestream please visit us here.
Friday 26th
Selected Appetizers
Smoked Trout with Honey Gem Salad
raspberry dressing, avocado, curried almonds, green beans, chives, shaved cauliflower
Thai Sweet Corn Soup
kaffir lime leaf, roasted corn salsa
Entrée
Please Choose one:
Cajun & Sunflower Seed crusted Salmon or Duck Breast
summer vegetable, basil pesto couscous, sundried tomato~ kalamata olive tapenade
Dessert
Tiramisu with macerated Strawberries
Saturday 27th
Selected Appetizers
Tuna Tataki Asian Noodle Salad
with pickled ginger, shredded vegetables, leaf lettuce, mango, miso dressing
Watermelon Gazpacho
cucumber, basil “cashew yogurt”
Entrée
Please Choose one:
Chimichurri Steak or Harissa Shrimp in Brown Butter Sauce
mascarpone polenta, roasted vegetables
Dessert
Selection of Brownies with Fudge& Carmel Sauce
Sunday 28th
Selected Appetizers
Duck Confit with Summer Tomato Salad basil, feta cheese, watermelon,
kalamata olives, mint, arugula, sherry vinaigrette
Smoked Paprika Hummus with Pita Bread
Entrée
Please Choose one:
Chicken Biriyani or Ginger Crusted Tuna with Ponzu Sauce
summer vegetable medley, forbidden rice
Dessert
Wild Berry and Peach Crisp with Walnut Crust