Four Seasons Jackson Hole’s Ascent Lounge has always been a favorite spot for relaxing over snacks and drinks. With its cozy couches and covered deck, it is a prime spot for viewing village activities. And this summer the restaurant has launched a new menu that you must get in to try.
Ascent Lounge is once again offering sushi and some Asian influence on the menu. With sashimi, a few rolls and some sharable snacks to munch on, there are plenty of light and refreshing dishes to choose from. There are also a variety of main course-size dishes to explore. We loved the miso glazed salmon, pictured below:
The creative presentations make enjoying the meal even more fun:
This freshly juiced beet margarita pairs perfectly with a crispy tuna roll:
If you manage to save room for dessert, the resort’s pasty chef, Rhonda Ashton, has designed a selection of dishes that include Asian flavors and influence like matcha and homemade mochi (look at a video of her making it on our Instagram story @dishingjh today).
Don’t miss a chance to explore the cocktail menu, which is full of creative choices. Bartender Blake Thompson offered to share his recipe for this summery peach strawberry rose sangria.
Ingredients
For the base:
- 1 bottle rose
- 1/2 cup Peachtree liquore
- 3 peaches
- 1 cup strawberries
- 1/3 cup simple syrup
For the drink:
- 4 ounces rose mixture
- 1 ounce sake
- 2 ounces ginger ale
Instructions
- Mix the first 5 ingredients together and soak for 48 hours.
- Add the rest of the ingredients to a rocks glass with ice and stir.
- At the Four Seasons they freeze fruit into the ice cubes for an added touch.
