Alta Crystal Resort Amenities - In-Room Dining
Our suites and honeymoon cabin are the types of places where you’ll enjoy relaxing….and that’s just why we’ve introduced our gourmet in-room “heat and eat” meals.
There’s nothing we love more than going out for a vigorous day outside, and then coming back to relax – soaking in the hot tub, swimming in the pool, making a fire, enjoying a glass of wine and eating a wonderful gourmet in-room meal that we don’t have to cook.
Our gourmet dinners are pre-cooked so all you’ll need to do is heat them up when you’re ready to eat. Each would take you 2-4 hours to prepare at home (if you had the time). They come to us frozen from The Kitchen Door, a small gourmet caterer in Seattle, and Eat Local, a Seatle company that uses only fresh, organic, preservative-free ingredients. Just follow the simple instructions for a delicious meal. Stop by the office to order.
P.S. Many of our guests pair these with a fresh salad. Need dessert? How about Ben & Jerry’s or chocolate lava cakes? You’ll find these items, and more, in our on-site grocery store.
SEPTEMBER 2016 MENU
Rich and delicious beef bourguignon served with creamy mashed potatoes. Tender chunks of beef braised in a mouth-watering red wine and beef stock sauce with bacon, carrots, mushrooms, and thyme. A crowd pleaser and Kitchen Door favorite any time of year. Contains gluten and dairy.
SUN-DRIED TOMATO STUFFED CHICKEN BREAST
Succulent local and natural Draper Valley chicken breasts stuffed with delectable sun-dried tomatoes, goat cheese and basil pesto, sear-roasted to perfection. Served with green beans and herb roasted potatoes.
ARGENTINE STYLE FLANK STEAK WITH CHIMICHURRI SAUCE
A refreshing spin on flank steak, Argentinian-Style. Tender flank steak grilled to perfection and topped with flavorful chimichurri sauce - made with lemon juice, parsley, oregano, basil and shallots. Served with herb roasted potatoes and sautéed green beans. Gluten Free.
SPINACH FETA QUINOA CAKES
VEGETARIAN Our delicious version of quinoa cakes. Packed with power foods, these cakes are sure to hit the target. The spinach and feta go perfectly together, and served with a refreshing pesto sauce. Accompanied by creamy mashed potatoes and sautéed green beans. Contains gluten and dairy.
Available Starting Wednesday, September 21:
ELLIOTT'S BAY SHEPHERD'S PIE
100% grass-fed beef & lamb simmered with Elliott Bay Brewery's B-Town Brown ale, carrots and celery, and topped with creamy mashed potatoes
SALMON FILET WITH BACON LENTILS AND HONEY-GLAZED CARROTS
Wild-caught Alaskan salmon on a bed of Pardina lentils and local natural bacon. Served with honey-glazed carrots with thyme.
COQ AU VIN WITH MASHED POTATOES
Succulent free-range chicken, cooked slowly in red wine with natural bacon, carrots, garlic, mushrooms and tomato. Absolutely delicious. Served with mashed potatoes.
ROASTED VEGETABLE AND CHICKPEA CURRY
VEGETARIAN Oven-roasted peppers and carrots with cauliflower, spinach and toasted cumin seeds, in a chickpea and lentil sauce. Served with a side of basmati rice.