New international flavors and old favorites debuted on the 39 Degrees menu on Friday, keeping the swanky apres-ski spot fresh on the Aspen dining scene. Known for its poolside cocktails in the summer, the Sky Hotel’s lounge is a must on the apres circuit during the winter months, and Executive Chef Shawn Lawrence ensures customers keep coming back with an evolving menu.
Go for: The pad thai with Mongolian chicken skewers, hoisen BBQ sauce, toasted peanuts, cilantro and lime is light, and has a nice jalapeno kick that gives a unique twist on a traditional Asian dish. In a town that lacks Thai options, this is a serious contender for go-to pad thai.
Perfect pairing: Also making its debut on the menu is shepherd’s pie with braised lamb shank, sautéed onion, carrots, mushrooms, eggplant, zucchini, topped with mashed potatoes. This, paired with Sour Jack cocktail, was “a perfect combination of two amazing favorites,” according to one diner.
On the lighter side: Golden beet salad with kale, goat cheese, currant, aged balsamic and pine nut was the ideal blend of softened greens–broken down enough they almost seemed sauteed–sweet dried berry and crunch.
Old favorites: To share, the giant pretzel with white cheddar fondue is super satisfying after a day on the slopes. For something more filling, the black diamond chicken sandwich with applewood-smoked bacon, pineapple, cilantro, swiss cheese and avocado-jalapeno puree is so popular that when it was removed on season, locals demanded that it return to the menu
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