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Suede carries on the tradition of fine dining in Westin hotels, with its extensive, imaginative menus. For breakfast, we like the cinnamon-raisin french toast topped with spiced apples and whipped cream, and the eggs Benedict with crab. There’s also a lavish breakfast buffet. Among starters for lunch and dinner, there is the tapas combo---bacon-wrapped dates, lobster beignets with rémoulade sauce, curried chicken salad with grapes, and Spanish olive tapenade served on a decorative black wrought iron tiered tray. We also like the crab cakes and the butternut squash soup with Parmesan and sage, ladled tableside over spätzle into a large bowl, enough for two. Typical of the creative sandwiches is the grilled tuna burger with jalapeño mayonnaise and lemon pepper. Among entrée winners are sesame-crusted seared ahi with mizuna salad and steamed rice, and pancetta-wrapped diver scallops with spicy cheese-corn risotto. For heartier appetites, cowboy steak---a 32-ounce pan-glazed rib-eye---is served with fingerling potatoes and rack of Colorado lamb with rosemary-garlic jus complemented by garlic potato gratin, green beans and cippolini onions. Among sweet temptations are vanilla gelato with amarena cherries and warm chocolate cake with vanilla ice cream and raspberries, complemented by specialty coffees.
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