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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.



Eliza's book is being sold at Between the Covers Bookstore in Telluride, at www.amazon.com or email Eliza at southoak221@earthlink.net. Personalized autographed books are available at 221.
Eliza H. S. Gavin
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
with Spicy Tomatillo Coulis 13

Eliza’s Sausage Plate: Spicy Pork, Duck Mushroom,
Chicken Cranberry and Lamb Patty 14

Seared Foie Gras with a Mushroom Crusted Scallop,
Spicy Cherry Relish and Pâté de Foie Gras 20


Salads

Shrimp Slaw with Ginger Shrimp, Tangy Dressing and Fried Capers 14

Petite Salad of Greens with Prosciutto Wrapped Asparagus,
Eggplant Purée and Zucchini Tempura 12

Caesar Salad with White Anchovies and Parmesan Reggiano 10

Watermelon, Peach, Blueberry,
Red Onion and Feta Salad with Balsamic Vinaigrette 10

Organic Mixed Greens with Sherry Vinaigrette,
Cherries, Golden Beets, Chevre and Candied Pecans 9


Main Courses

Prosciutto Wrapped Monkfish with Swiss Chard,
Chive Gnocci and Herb Reduction 27

Elk Short Loin with Shallot Reduction,
Asparagus and Vermont Cheddar Stuffed Potato 40

Cumin - Coriander Crusted Lamb Loin with
Spicy Spaghetti Squash and Zucchini Cakes 35

Striped Bass with Summer Squash,
Mozzarella and Tomato Tart and Olive Tapanade 28

Softshell Crabs with Sweet Potato Wontons,
Spinach, Watercress Coulis and Lemongrass Aioli 32

Pair of Quail with Sausage Hush Puppies,
Swiss Chard and Rhubarb Reduction 32

Citrus Glazed Tilapia with Arugula
and a Crab- Corn Stuffed Artichoke 28

Braised Sole with a Vegetable-Chevre
Phyllo Packet and Red Grapes 27

Seared Rare Ahi Tuna with a Spicy Crab Cake,
Tempura Vegetables and Siracha Aioli 34

Muscovy Duck Breast with Spinach,
Pine Nuts, Mushrooms, Duck Confit and Duck Jus 35

Charmoula Crusted Mahi Mahi with Brown Rice Cakes,
Zucchini and Cucumber-Yogurt Sauce 29

Flat Iron Steak with Creamy Rosemary Sauce,
Haricot Vert and Bleu d’Auvergne-Potato Ravioli 28

Ruby Red Trout with Squash, Mushroom,
Chard Ravioli and Caper Brown Butter 28

Veal Tenderloin with Sweetbreads,
Artichokes and Mushrooms in a Madeira Reduction 28

Spicy Glazed Scallops with Grilled Peach Salsa,
Sweet Potato Cakes and Grilled Kale 28

Filet Mignon with Barbeque Shrimp,
Haricot Vert and Roasted Potatoes 35


Hawaiian Hebi with Clams Steamed in a
Tomato Basil Broth with Polenta and Asparagus 30

Red Wine Braised Kobe Short Ribs with
Walnut-Bleu d’Auvergne Raviolis and Haricot Vert 39

Potato Crusted Halibut with Asparagus,
Mashers and Fennel Verjus 30

Organic Chicken Breast with Artichoke Heart
and Mushroom Risotto Cake and Chicken Jus 27

Grilled Double Cut Pork Chop with Braised Cabbage,
Mashers and Bacon Cherry Compote 29

Please notify us of any dietary restrictions or requests.
Please ask to see our vegetarian menu.

Desserts

Pecan and Peach Bread Pudding with Vanilla Ice Cream 9

Bruléed Lime Cheese Cake with Coconut Crust and Strawberries 9

Molten Chocolate Cake with
Chocolate Chocolate Chip Ice Cream and a Truffle 10

Peach and Nutella Crepes with Strawberry Ice Cream 9

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,
Strawberries and Candied Jalapeños 9

Marscapone and Coconut Crusted Peaches,
Watermelon Sorbet and Strawberry-Rhubarb Tartlette 10

Chocolate Tart with a Pistachio Crust and Port Poached Cherries 9


Click Here to view the wine list.



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