Ludwig's Takes Seafood Ocean to Table

With the arrival of Executive Chef Steven Topple to the Sonnenalp a little more than a year ago, Ludwig's has taken a fin-tastic turn towards a seafood-centric menu. Highlighting Chef Topple's devotion to the freshest ingredients (the fish is delivered daily from various watery homes around the world) and his thoughtful flavor pairings, the new menu is sure to delight icthyophiliacs and pescatarians alike.

Begin the evening with a ceviche tasting, sampling snapper with grapefruit, kingfish with pineapple or shrimp with lime. For a tuna twist on a classic pizza, try the Ahi tuna pizza, crafted from crispy tortilla and meticulously prepared tuna, finished with wasabi aioli and truffle oil. For your main dish, devour the whole baked Dover sole with potatoes, vegetables and a caper brown butter sauce or savor a crab-filled Colorado striped bass with leek mashed potato and yellow pepper coulis. Other non-swimming entrées include pork tenderloin, lamb loin or elk chops.

Ludwig's opens for dinner on November 16, 2012 from 5 p.m. - 10 p.m.; reservations are not required but are recommended for dinner. Please call (970) 479-5429 or make a reservation online.

A favorite in the King's Club, try this cocktail at home:

Negroni

Ingredients:

• 1 1/2 oz sweet vermouth
• 1 1/2 oz Campari
• 1 1/2 oz gin
• orange slice or twist for garnish

Preparation:

• Pour the ingredients into an old-fashioned glass with ice cubes.
• Stir well.
• Garnish with the orange slice.