Estes Park is a beautiful town within the heart of Rocky Mountain National Park. While exploring the park, we decided to spend the night in town at the Estes Park Resort. The resort backed up to a beautiful lake. There were chairs and fire pits set up all around so visitors could watch the sun set over the majestic mountains and look up at the bright stars.
The resort had a wonderful restaurant called Dunraven that we made reservations for. Since it was a beautiful evening, we got a table outside on the patio.
We started off the meal with the calamari fritte. This was crispy fried calamari that was served with tartar sauce and homemade marinara sauce. The seasoning in the breading was great. It had a wonderful salty taste. And the crunch from frying was perfect. The calamari was tender too.
I ordered a cup of the minestrone soup. The temperature of the soup was just what I needed to help stay warm from the cool mountain air, as the sun was setting. There was a generous amount of beans in the soup. The broth had a great savory taste.
I ordered the shrimp scampi for my dinner. The shrimp was cooked in a fantastic garlic and sherry sauce. The garlic flavor was intense, but wonderful. It is the best flavor to complement shrimp.
This dish also came with fresh asparagus and a polenta cake. They prepared the polenta by slicing pieces and sautéing it on each side until it because crispy. Normally polenta I have enjoyed was softer and more like mashed potatoes or grits. This was unique and had a fantastic texture. I liked how crispy the edges were. It was easy to eat with a fork. There was a subtle salty taste that was addicting.
I got to try the eggplant parmesan. It was a large dish because it also came over pasta. The eggplant was sliced thin and fried up to be crispy. I could taste the oregano and basil that was mixed into the breading on the eggplant. The fresh made pasta sauce added a fresh element to each bite.
Another dish that was ordered was the chicken fettuccine alfredo. The sauce on this dish was exceptionally creamy and rich. They used seven different cheeses: Romano, mozzarella, fontina, parmesan, provolone, mascarpone, and cream cheese. All this cheese was melted and mixed with heavy cream. It was amazing. It was the best cheese and pasta I have ever had. The chicken was cut up and mixed throughout the pasta. It was tender but it was overshadowed by the cheese pasta.
The food, the view, and the service was outstanding at Dunraven. Even if I was not staying at the resort, I would make sure to make a visit to this restaurant. Check them out at www.dunravenepresort.com
Enjoy!
T
