221 South Oak -New American Cuisine, Dining in Telluride Colorado

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221 South Oak Street - Telluride, Colorado
Catering Available • Reservations Recommended
Call 970-728-9507 to make a reservation or click here to send an email.

221 is set in a tastefully refurbished historic home
nestled in the trees
on South Oak Street,
just steps from the Gondola.

For years, 221 South Oak has been renowned for its intimate atmosphere, incredible food, extensive wine list, friendly service and uncompromised quality.

Eliza's book is being sold at Between the Covers Bookstore in Telluride, at www.amazon.com or email Eliza at southoak221@earthlink.net. Personalized autographed books are available at 221.

Eliza H. S. Gavin
Chef/Owner
Raised in Richmond, Virginia, Eliza ran her first kitchen while attending college. After graduation from the University of the South in Sewanee, Tennessee, Eliza moved to New Orleans hoping to expand her blossoming culinary career. In New Orleans she learned about Classic Creole Cuisine from cooking at Galatoire's, a prestigious fine dining establishment that has graced Bourbon Street for over one-hundred years. She also worked at Mr. B's, a bistro managed by the Brennan family. Eliza then moved to Napa Valley where she attended Culinary Institute of America at Greystone and taught a cooking class to the community as a CIA representative. In Napa Valley she learned the importance of fresh ingredients. Eliza also cooked at Brix, which was the James Beard nominee for the best new restaurant of 1997. Brix is an Asian influenced restaurant that incorporates the cuisines of Asia, Hawaii and India. Eliza continued her education by attending Le Cordon Bleu in Paris France. Studying under some of France's best chefs, she learned many classical French techniques. Shortly after moving back to the United States, Eliza spent a year working on a cookbook before moving to Telluride. She cooked at 221 for a winter until she bought it in the fall of 2000. She prepares the freshest possible ingredients and styles that reflect her training and experiences.

Click here to contact Eliza's husband, Brian Gavin, for your real estate needs.

MENUS

Starters

Seven Herb Pea Soup with Sweet Potato Hay 8

Corn Bisque with Smoked Trout 10

Fried Calamari with Jalapeño Tartar 9

Peach and Chevre Stuffed Squash Blossoms with
Spicy Tomatillo Coulis 13

Eliza’s Sausage Plate: Spicy Pork, Duck Fennel,
Chicken Cranberry and Wild Boar 13

Menage á Foie: Grilled Foie Gras with Ham,
Praline Crusted Foie Gras and Pâté de Foie Gras 18

Salads

Shrimp Slaw with Ginger Shrimp, Tangy Dressing and Fried Capers 13

Petite Salad of Mixed Greens with Prosciutto Wrapped Asparagus,
Eggplant Purée and Zucchini Tempura 11

Caesar Salad with White Anchovies and Parmesan Reggiano 9

Watermelon, Peach, Blueberry, Red Onion and
Feta Salad with Balsamic Vinaigrette 8

Mixed Greens with Lemon-Herb Vinaigrette,
Dried Peaches, Chevre and Candied Pecans 9

Main Courses

Sweetbreads Sautéed with Morels, Peas, Artichoke Hearts and
White Wine Served with Roasted New Potatoes 27

Elk Short Loin with Shallot Reduction, Asparagus and
Vermont Cheddar Stuffed Potato 37

Seared Rare Ahi Tuna with Spicy Crab Cake, Zucchini,
Sweet Potato Tempura and Siracha Aioli 30

Muscovy Duck Breast with Spinach, Pine Nuts,
Mushrooms, Duck Confit and Duck Jus 32

Flat Iron Steak with Roasted Potatoes,
Haricot Vert and Bleu d’ Auvergne Sauce 28

Ruby Red Trout with Squash, Mushroom,
Chard Ravioli and Caper Brown Butter 28

Veal Tenderloin Served with
Ratatouille Stuffed Tomato 28

Soft Shell Crabs with Mashers,
Spinach and Corn - Red Pepper Sauce 30

Spicy Glazed Scallops with Grilled Peach Salsa,
Cilantro Corn Cakes and Grilled Kale 28

Filet Mignon with Barbeque Shrimp,
Haricot Vert and Garlic Mashers 35

Herb Crusted Lamb Loin with Zucchini-
Feta Cake and Cucumber Coulis 29

Soy-Tamarind Glazed Monkfish with Rice Noodles,
Broccolini and Coconut Milk Broth 28

Grilled Swordfish with Spicy Cherry Relish with
Grilled Mushroom Polenta and Spinach 30

Citrus Marinated Tilapia with Corn and Crab Stuffed Artichoke 27

Guinness Braised Kobe Short Ribs with Chive Gnocci and Cabbage 39

Potato Crusted Halibut with Asparagus, Mashers and Fennel Verjus 29

Organic Chicken Breast with Haricot Vert,
Mashed Sweet Potatoes and Chicken Jus 25

Mahi Mahi with Udon Noodles, Peanut Sauce and Grilled Kale 25

Grilled Double Cut Pork Chop with Braised Cabbage,
Mashers and Bacon Cherry Compote 26

Desserts

Pecan and Banana Bread Pudding with Vanilla Ice Cream 9

Bruléed Lemon Cheese Cake with Strawberries 9

Molten Chocolate Cake with Chocolate Chocolate Chip Ice Cream and a Truffle 9

Peach and Nutella Crepes with Strawberry Ice Cream 9

Espresso Ice Cream Cake with White Chocolate Blueberry Crust 9

Carrot Cake with Cream Cheese Icing and Candied Carrots 8

Flavors of Summer: Strawberry and Lemongrass Tartlette,
Lime Sorbet with Watermelon Sorbet
and a Mini Lemon Curd Meringue with Raspberries 9

Chocolate Cherry Mousse Cake with Almond Praline 9

Vegetarian Menu

Starters

Mixed Greens with Fig Lemon Vinaigrette, Chevre and Almonds 8

Spinach Tart with Chevre and Wild Mushrooms 10

Petit Salad of Mixed Greens with Mozzarella Coated Asparagus,
Zucchini Tempura and Eggplant Purée 9

Shaved Cabbage with Balsamic Vinegar and Bleu d’Auvergne 7

Grilled Peach Salad with Mint, Pine Nuts and Lemon Vinaigrette 9

Main Courses

Zucchini with Udon Noodles, Grilled Kale and Peanut Sauce 19

Chive Gnocci with Lemon Caper Brown Butter and Haricot Vert 19

Vermont Cheddar Stuffed Potato with Wild Mushrooms and Swiss Chard 22

Creamy Penne Pasta with Almonds, Zucchini and Asparagus 22

Grilled Kale with Sweet Potato Cakes and Peach Salsa 22

Swiss Chard, Asparagus, Garlic Mashers and Fennel Verjus 19

Squash, Eggplant, Tomato and Manchego Terrine
with Parmesan Chip and Balsamic 22

Please notify us of any dietary restrictions or requests.

Click Here to view the wine list.

RESERVATIONS AND INQUIRIES

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