Butterscotch Brulee at Cima

Dining at Cima at the Westin Riverfront in Beaver Creek is like consuming art. From the interior design and epic views of Beaver Creek Mountain, to the creative flair of the dishes, you are not only surrounded by sophisticated beauty, it’s served to you on a platter.

Rich earth tones and high-polished woods set the mood in this ultra-contemporary bar and dining room with high-backed circular booths that create an inviting and intimate experience.

Cima’s menu was crafted by, none other than Chef Richard Sandoval – one of the world’s most celebrated Latin chefs. With more than 30 restaurants worldwide, Chef Sandoval is a pioneer in Contemporary Latin Cuisine. It was definitely a treat to experience his signature style of fusing authentic Latin ingredients with international flavors and cooking techniques.

How could I resist ordering one of Cima’s fresh, hand muddled signature cocktails, the Ruby O. Made with grapefruit vodka and fresh basil, it came highly recommended by our most excellent waiter, Tobey. He explained it was the “Drink of the Week,” which is a drink brought back to the every-changing menu by popular demand by the locals.

Bay of Fundy Salmon at CimaTobey guided us through a dizzying array of starters that arrived at our table one after another; some on the menu, some especially prepared for us by the chef. A definite treat. Between the plantains, lamb Albondigas, seafood ceviche, rock shrimp empanada and spread of artisan cheeses, breads and jams, I was wondering how I would make it to my entrée. But, I wasn’t complaining. Every bite was delicious and unexpected.

My entrée: Bay of Fundy Salmon with chile lime yams, kale, yuzu cured roe and black garlic. His entrée: Berkshire Pork, tenderloin and carnitas, squash purée, Brussels sprouts, chipotle almonds, pickled onions, citrus mojo and pears. Is your mouth watering yet? So many flavors on the plate, but all in just the right amounts, and so beautifully prepared.

Churros at CimaFor dessert, we shared the Butterscotch Brülée with pressed apples, pie crumbles, dulce de leche caramel apple gelé and… having grown up in Arizona, I just had to try the churros. Served with dulce de leche, cinnamon-cayenne ice cream and black pepper brittle, it was quite a delectable twist on a childhood favorite. 

When you go, don’t miss the opportunity to enjoy Cima’s enormous terrace and fire pits while you take in the views of majestic Beaver Creek Mountain and Eagle River below.

TIP: While Cima does have a kid’s menu, I highly recommend utilizing the Westin Kid’s Club on property. You and your kids will be glad you did.

 

Chris is a designer, WAHM and pilot’s wife living in Aurora, Colorado. She writes about family travel standby as Standby Traveling Mom as well as at MamaBirdsBlog.com. Follow Chris on Pinterest and on Twitter as @BirdBanter.

Disclosure: Cima and the Westin Riverfront Resort and Spa hosted us for the purposes of writing this review. No other compensation was provided. All opinions expressed are my own and without influence by the Westin or Cima.