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La Tour Restaurant & Bar Restaurant Review: When owner-chef Paul Ferzacca opened La Tour in 1998, it was the first truly fine dining establishment in Vail. Using only the freshest ingredients, the menu is constantly changing; but regular patrons demand that the classic main course preparation of Dover sole meunière be available nightly. Start with the complexly flavored salad of roasted Colorado lamb, or the Dungeness crab, the citrus watercress salad, the shrimp-stuffed calamari or “hot and cold dueling scallops.” Entrée selections include sautéed veal sweetbreads, grilled beef tenderloin and roasted semi-boneless Cornish game hen. Ask any one of the six on-staff certified members of the Court of Master Sommeliers to recommend a wine from the cellar which contains over 350 selections, then finish your bottle with a plate of artisan cheeses. For dessert, listen to Mrs. Ferzacca when she recommends her husband's own special take on classic crème brûlée, presented flambé with berries macerated in Grand Marnier.