221 South Oak Street - Telluride, Colorado
Catering Available • Reservations Recommended
Call 970-728-9507 to make a reservation or click here to send an email.
| 221
is set in a tastefully refurbished historic home nestled in the trees on South Oak Street, just steps from the Gondola. |  |
 | For years, 221 South Oak has been renowned for its intimate atmosphere, incredible food, extensive wine list, friendly service and uncompromised quality. |
Chef/Owner Raised in Richmond, Virginia, Eliza ran her first kitchen while attending college. After graduation from the University of the South in Sewanee, Tennessee, Eliza moved to New Orleans hoping to expand her blossoming culinary career. In New Orleans she learned about Classic Creole Cuisine from cooking at Galatoire's, a prestigious fine dining establishment that has graced Bourbon Street for over one-hundred years. She also worked at Mr. B's, a bistro managed by the Brennan family. Eliza then moved to Napa Valley where she attended Culinary Institute of America at Greystone and taught a cooking class to the community as a CIA representative. In Napa Valley she learned the importance of fresh ingredients. Eliza also cooked at Brix, which was the James Beard nominee for the best new restaurant of 1997. Brix is an Asian influenced restaurant that incorporates the cuisines of Asia, Hawaii and India. Eliza continued her education by attending Le Cordon Bleu in Paris France. Studying under some of France's best chefs, she learned many classical French techniques. Shortly after moving back to the United States, Eliza spent a year working on a cookbook before moving to Telluride. She cooked at 221 for a winter until she bought it in the fall of 2000. She prepares the freshest possible ingredients and styles that reflect her training and experiences. |
Click here to contact Eliza's husband, Brian Gavin, for your real estate needs.
| MENU
SAMPLER (Please note that the items listed are not always available) |
| Starters Six Herb Pea Soup 8 Olathe Corn Bisque with Smoked Trout 11 Fried Calamari with Jalapeño Tartar 12 Peach and Chevre Stuffed Squash Blossoms Eliza’s Sausage
Plate: Spicy Pork, Duck Mushroom, Seared Foie Gras with a Mushroom Crusted Scallop, Petite Salad
of Greens with Prosciutto Wrapped Asparagus, Caesar Salad with White Anchovies and Parmesan Reggiano 10 Watermelon, Peach, Blueberry, Organic Mixed Greens with Sherry Vinaigrette, Elk Short Loin with
Shallot Reduction, Cumin - Coriander
Crusted Lamb Loin with Striped Bass with
Summer Squash, Softshell Crabs
with Sweet Potato Wontons, Pair of Quail with
Sausage Hush Puppies, Citrus Glazed Tilapia
with Arugula Braised Sole with
a Vegetable-Chevre Seared Rare Ahi
Tuna with a Spicy Crab Cake, Muscovy Duck Breast
with Spinach, Charmoula Crusted
Mahi Mahi with Brown Rice Cakes, Flat Iron Steak
with Creamy Rosemary Sauce, Ruby Red Trout with
Squash, Mushroom, Veal Tenderloin
with Sweetbreads, Spicy Glazed Scallops
with Grilled Peach Salsa, Red Wine Braised
Kobe Short Ribs with Potato Crusted Halibut
with Asparagus, Organic Chicken
Breast with Artichoke Heart Grilled Double Cut
Pork Chop with Braised Cabbage, Please notify us of any dietary restrictions or requests. Pecan and Peach Bread Pudding with Vanilla Ice Cream 9 Bruléed Lime Cheese Cake with Coconut Crust and Strawberries 9 Molten Chocolate Cake with Espresso Ice Cream Cake with White Chocolate Blueberry Crust 9 Carrot Cake with Cream Cheese Icing and Candied Carrots 8 Lemon Curd in a Meringue
Shell with Peaches, Marscapone and Coconut Crusted Peaches, Chocolate Tart with a Pistachio Crust and Port Poached Cherries 9
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Click Here to view the wine list.
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