The Onyx Restaurant
Capella Telluride offers our guests a singular fine dining experience at The Onyx Restaurant. A modern yet sleek setting creates the perfect balance between the mountain spirit and casual elegance. Deriving its name from the semi-precious stone common to the Telluride area, curved walkways navigate patrons through the restaurant, and eye-catching design elements incorporate onyx in unexpected ways, such as the translucent onyx paneling that surrounds the restaurant's fireplace. In the summer months, Onyx's doors open to the outside, offering guests fresh mountain air to accompany their meal.
Onyx's menu provides extraordinary interpretations of traditional dishes from the best alpine restaurants in the world, complimented by a sophisticated selection of fine wines and aperitifs, unique to Telluride restaurants in Colorado. The Onyx dining concept reflects Chef Gilbert's background in international cuisine, complemented by the best Colorado ingredients - including locally sourced proteins and produce. Onyx's breakfast menu includes the Onyx Benedict -- a new take on the American classic, prepared with braised lamb shank, poached eggs, truffle brioche, cultivated mushrooms and a thyme béarnaise ($15). Another play on a traditional plate is the Iberico Ham and Eggs, which creatively pairs ham and eggs with Spanish olive pesto and manchego cheese tomato brochette ($17).
For dinner, patrons can start their journey with an appetizer of Bacon Wrapped Stuffed Pharaoh Quail, served with porcini mushroom grits, marsala sage emulsion and fava bean relish ($20). Onyx's entrées include the Colorado Lamb Duo of grilled three bone chop and boneless lamb shank served with mushroom bread pudding, candied chestnuts, creamed spinach and five spiced gastrique ($37). Chef Gilbert has also patrolled local waters for his signature Franchaise of Trout, served with stone ground mustard Spaetzle, asparagus, oven dried tomatoes and lemon caper broth ($23). Dessert at Onyx is not to be missed, with mouthwatering treats including the Tasting of Raspberries, Fromage Blanc & 25 yr Old Balsamic served with tart, sorbet, sable Breton, sauce and a macaroon ($12). A three ($55), four ($65) or five course ($75) pre-fix Chef's Tasting Menu and Chef's Seven Course Blind Tasting Menu ($100) are also available.
Onyx is open daily for breakfast (7:00 - 10:30 a.m.) and dinner (6:00 - 10:00 p.m.)
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