http://www.facebook.com/events/230671827018326/

Be sure to make your reservation early....  Here are our 2012 Valentine's Day Specials:

Appetizer

$15 

butter poached lobster tail

potatoes, caviar, arugula

aged sherry gastrique

Entrees

$32

pan roasted halibut

red potato and leek cassoulet

preserved tomato salad

sauces: fresno chili jam, champagne beurre blanc, huckleberry sauce

$36

port grilled colorado lamb loin

mascarpone risotto, lamb prosciutto

wild mushrooms, basil emulsion

sauces: pomegranate-fig sauce, smoked onion demi, coriander crema

Dessert

$8

strawberry s'mores churro

toasted marshmallow, mint chocolate ice cream

sauces: white chocolate anglaise, mexican chocolate frosting, dark chocolate honey

click here to follow link to Westword

Visit Denver Creates List Of Mile High Holiday Spirits

(Click the link above to read the story)

Visit Denver and Channel 7, via thedenverchannel.com, have compiled the best holiday drinks available in the city.  We're proud to see both Vesta Dipping Grill and Steuben's on the list.

In addition to these highlighted cocktails, bar managers Eric Dutton and Randy Layman have created some amazing craft cocktails indicative of the season.  Join us for the holidays and try a few of these creations yourselves.

In addition to our regular menu, Chef Brandon Foster has created the following specials for the evening:

Appetizer

seared sea scallops

candied pistachios

preserved mushrooms and frisee

suggested wine pairing: J 'Cuvee 20' sparkling brut NV - Sonoma, CA $12

Entrees

$38

grilled center cut ribeye

lobster hash

dipping sauces: sage and roasted apple demi, cherry tomato jam, bearnaise

suggested wine pairing: Justin Cabernet Sauvignon '09, Paso Robles, CA $12

$32

pan roasted halibut

baby carrots, caviar crème fraiche

dipping sauces: lemon coriander chutney, jalapeno aioli, walnut arugula pesto

suggested wine pairing: Jordan Chardonnay '09, Sonoma, CA $12

Dessert

$8

chocolate stout chocolate cake

butterscotch sauce

suggested wine pairing: Blandy's 'Alvada" 5 year Madeira $8

For the 8th year in a row, Vesta Dipping Grill paired up with Urban Peak to host "Plates For the Peak".  A special thank you to all who attended, especially the local chefs who donated their time and prepared some phenomenal food for all the attendees.  

Thank you to our guest chefs and mixologists :  Jamie Fader (Lola), Sheila Lucero (Jax), Troy Guard (TAG/TAG Raw), Anidra Nichols (Elway's), Brandon Biederman (Steuben's), Cliff Blaufelt (Steuben's), Ryan and Randy Layman (Steuben's), and Doc Noe (Steuben's Food Truck).

And, of course, a great job done by our resident chefs: Matt Selby, Brandon Foster, Kenny Turk, Andrew Hall, and Curtis Caldwell.

We raised a little over $19,000 in ticket sales, tip donations, and silent auction.  For those of you that couldn't make it, we'll be sure to keep you informed on next year's date.

Vesta will be not be serving our normal menu this evening. We are hosting a sake paired 6 course dinner. We are currently sold out but might have a few seats or bar spots open up, we will keep you informed of any changes. We apologize for any inconvenience.

Join us for our first ever Sake Dinner!  We will be pairing some beautiful Japanese sake with our style of world cuisine. Vesta's team of chefs and sommelier/sake specialist set out with the task of creating a menu of international flavors and techniques that would pair and accentuate the subtle and elegant nature of sake. This one is going to be a lot of fun.

When: Sunday, August 14th, 6:30 pm
Where: Vesta Dipping Grill: 1822 Blake St.
Price: $75 per person, plus tax and gratuity

Seating is limited, so call today to make sure you don't miss out on this experience.
Reservations only available by calling Vesta @ 303-296-1970

Vesta Sake Dinner Menu

Chefs Taste

columbia river salmon tartare

parsley oil, ricotta crème fraiche

Yukikage ‘Snow Shadow’ Tokubetsu Honjozo – Niigata, Japan

First Course

venison barbacoa papusa

asadero, shishito peppers, jicama slaw

Chikurin ‘Karoyaka (Lightness)’ Junmai Ginjo – Okayama, Japan

Second Course

cured foie gras

frisee, squash blossoms

grilled colorado peach gastrique

Konteki ‘Tears of Dawn’ Daiginjo – Kyoto, Japan

Third Course

house made fettucine

chanterelles, heirloom tomatoes

uni-saffron broth

Kiminoi ‘Emporer’s Well’ Junmai Ginjo Yamahai – Niigata, Japan

Fourth Course

chicken-fried quail

roasted baby squash, pancetta, watercress

tabasco beurre blanc

Hideyoshi Honjozo – Akita, Japan

Fifth Course

white chocolate-cherry sake bombe

shochu sabayon

Yuki No Bosha Junmai Ginjo Nigori – Akita, Japan

In honor of Rainier Cherry season, the Rainier Society has selected our very own Chef Selby to create an entree to showcase this delicious fruit.  The Halibut entree will be available throughout the month of July.

Here's a few notes on the Rainier Cherry.....


Rainier is a cultivar of cherry. It was developed in 1952 at Washington State University by Harold Fogle. It is a cross between the Bing and Van cultivars.

Rainiers are sweet cherries with creamy-yellow flesh. The cherries are very sensitive to temperature, wind, and rain. About 1/3 of a Rainier cherry orchard's crop is eaten by birds.

Rainiers are considered a premium type of cherry. They sell for $5 per pound or more in the USA and as much as a dollar each in Japan.

Join us on Sunday June 26th for our first ever wine paired dinner featuring a menu that is completely safe for all celiac and gluten free diners. Space is limited so please call down to the restaurant to make reservations. We will have two different seatings, one at 6:00 and one at 6:15.