Six Peaks Grille Menu (Update 2025)

candied pistachio, micro greens, pistachio green goddess dressing

sturgeon caviar, whipped crème fraiche, toasted brioche

sour cherry, pickled jicama, micro cilantro, togarashi cracker

choice of side

choice of side

miso braised mushroom, onion and garlic soubise, blood orange sabayon, sunchoke chip

smoked corn croquette, fried leg, charred beet, fermented black garlic, beet demi

herb bone marrow, shitake, anchovy

shaved carrot, radish, cucumber, balsamic vinaigrette

potato mousseline, grilled corn

potato mousseline, roasted carrots

potato mousseline, asparagus

four cheese blend

DeLéon Reposado Tequila, hand-squeezed blood orange with fresh lime, a hint of agave nectar, floated with barrel aged Grand Marnier, served on the rocks with a smoked-salt rim

Templeton Rye, Courvoisier VSOP, Carpano Antica, a splash of Benedictine, topped with mulled wine and Luxardo cherries

Bulleit Rye Whiskey, Peychauds Bitters, served in an absinthe rinsed glass over a smoked cherry spiced ice cube

Malahat Spiced Rum, Royal Combier, handpressed lemon, house made vanilla infusion, finished with a flame orange twist and cinnamon sugar rim

Nolet's Silver Gin, handed-pressed meyer lemon, jalapeño honey mezcal reduction, garnished with a grilled lemon and candied jalapeño

Cap Rock Organic Gin, spiced apple cider, cranberry-ginger reduction, zesty ginger beer, topped with drunken cognac cranberries and a fresh rosemary sprig

Barsol Pisco, El Silencio Mezcal, fresh pressed grapefruit, floated with Campari and served up with a rim of finger lime salt

Absolut Elyx Vodka with hand-pressed lime, and fresh pomegranate, finished with a float of barrel aged Grand Marnier and orange essence

Stoli Vanilla Vodka combined with Godiva White Chocolate Liqueur and creamy espresso, topped with rich chocolate shavings

Bombay Sapphire Gin, slightly dirty, shaken until ice-cold, garnished with a trio of smoked Applewood bacon and blue cheese olives

Grey Goose Vodka, white cranberry juice, handpressed lime, a hint of Cointreau, and finished with drunken Cognac cranberries

Prosecco swirled with house-made pine gin infusion, made with local Tahoe Jeffrey Pine Needles

Courvoisier VSOP, barrel aged Grand Marnier, local honey, hand-pressed lemon and a cinnamon stick

Casa Magdalena, house made spiced butter, served piping hot with a hint of Fernet-Branca

Red Wine, fortified with port wine, stewed with fresh berries, orange zest, and baking spices

Limoncello made in-house with rotating citrus and herbal flavors

Barrel aged Grand Marnier and Courvoisier VSOP, served in a warm snifter with a burnt orange peel