For the ultimate dining experience at Triple Creek Ranch, our Culinary Team creates a special experience with a front row seat of the Kitchen in action and offers a stunning look behind the scenes. The Chef’s Table offers the opportunity to explore and savor a variety of tastes created from locally grown produce, fresh seafood, and high quality game meats. Delectable desserts prepared by our Pastry Team create a grand finale to each evening. The talented and personable Chefs of Triple Creek Ranch enhance the experience by personally presenting the courses and sharing their inspiration behind each dish.
7-Course Simply Elegant Chef’s Table with Premium Wine and Beverage Pairing
The Chef’s Table Tasting Menu includes wines and beverages from around the world which are selected from our award-winning wine cellar, perfectly matched to heighten each course. With additional insight into the unique world of wine, our dining room staff will bring the character of the respective vintners to life through personal experiences and knowledge.
This Seven-Course Menu features Triple Creek Ranch Chefs’ artistic culinary creations. Each course is paired with premium wines and beverages personally selected by the Sommelier. The wines are chosen from our temperature-controlled cellar to compliment the unique flavors in each dish. The Chef’s Table is available for $250 per person.
Upgrade to an Exceptional Wine Pairing for an additional $150 per person. This allows us to feature select, older vintage wines. The introduction of the state-of-the-art Coravin Wine Access System allows each course to be paired with some of the rarest and most sought-after wines in the world.
For reservations at the Chef’s Table please speak to an Activities Coordinator. For those not staying with Triple Creek Ranch who would like to make reservations at the Chef’s Table, please contact the Dining Room Manager for rates and availability.
Sample Chef’s Table Dinner Menu
custom tailored to guests at each seating
Philippe Gonet, Brut,Le Mesnil-Sur-Oger, MV
Seared Skilfish – Garden Peas, Fresh Corn, Local Potatoes, Butter, Fresh Herbs, Pancetta
Reinhold-Haart, “Goldtropfchen”, Riesling, Spatlese, Mosel, Germany, 2010
Florida Pink Shrimp – Purple Cauliflower, Crab, Uni Sauce, Divine Caviar, Chives
Drysack, Medium Sherry, Jerez-Xeres, Spain, MV
Pan Roasted Squab and Duck Breast – Yam Puree, Huckleberry, Apple, Aged Sherry Vinegar, Chevre, Sage
Miraval, Rose, Cotes de Provence, France, 2015
Lamb Cheek Pasta – Spaghetti O’s, Sweet Pepper Couli, Summer Sqaush, Olives, Feta, Pesto
Failla, Estate, Syrah, 2013, Fort-Ross Seaview, California
Pan Roasted Piedmontese Flat Iron – Butternut Squash Puree, Yellow Wax Beans, Chanterelles, Blue Cheese, Potato Leek Broth, Mustard Veal Stock Reducton
St Suprey, Cabernet Sauvignon, Napa Valley, California, 2003
Chile Chocolate Pot de Crème – Cinnamon Beignet, Crème Chantilly
Adelsheim, Deglace, Pinot Noir, Willamette Valley, Oregon, 2012