mountain getaways
between, offering fine wines and incredible food with the backdrop of the
midnight sun… and the aurora borealis.
The restaurant first opened its doors
in 1994 and has continued its tradition
of excellence under the tutelage of Resort Executive Chef Jason Porter and
chef de cuisine Aaron Apling-Gilman.
Serving dinner year-round, and lunch
during the ski season, Seven Glaciers
menus are crafted with an emphasis
on locally available produce, seafood
and game, including wild salmon, halibut, oysters, rabbit, caribou, berries &
mushrooms and much more. Alaskan
purveyors Bell’s Nursery and Arctic
Organics provide locally-sourced organic vegetables.
Seven Glaciers also proudly serves
Snake River Farms American Wagyu
Beef, slowly raised from the best livestock for intense and succulent flavor.
Japanese Wagyu bulls were crossed
with premium American Black Angus
to form a proprietary herd that is often referred to as American Kobe Beef.
This quality product is featured in the
Seven Glaciers Wine Tower
Wagyu Tartare appetizer and Snake
River Farms Wagyu Filet and Snake
River Farms Wagyu New York Steak.
From skier days that end with martinis & fizz (a signature winter drink
at Seven Glaciers) to large parties,
celebrations and intimate occasions
year-round, Seven Glaciers offers
exemplary food with an atmosphere
ranging from fine dining to loungestyle. The restaurant offers not only
a full dining room, but a full-service
bar and lounge.
Often claimed to be a pinnacle of
this fine dining establishment (aside
from the world renowned view) is the
intricate wine tower at the entrance.
The tower features a glacier-inspired
WINTER 2013 | FOOD TRAVELER 9