I was tempted to revisit Giampietro’s when my husband and I recently returned to Breckenridge, but I knew we should venture some place new. Good call because we discovered Relish. We dined al fresco on a not-quite-chilly-not-at-all-warm evening where we enjoyed exceptional food and superior service.
Relish features an extensive wine list and a menu heavy on choices with unusual flavor profiles. I love avocados, but it never occurred to me to fry one; I had to try this appetizer served with duck confit, honey-glazed shredded carrots and chimichurri sauce. The avocado was lightly coated with panko before it was pan-fried. The result was a crunchy shell with a creamy interior. The other ingredients complemented one another surprisingly well.
To me, the sign of a good menu is when there are several entrees that sound appealing. At Relish there were at least four I found intriguing, but, with some direction from our server, I went with the Almond-crusted Opah served with miniature squash, wild rice with corn and split pea all embellished with a refreshing, creamy lemon sauce. The fish was flakey, subtle and a perfect match for the sauce. My husband ordered the Porcini-crusted sea scallops served with crispy raviolis filled with mushroom and ricotta. They looked like large wontons, and were clumsy to eat yet fascinating – although I only got one bite.
Our server was knowledgeable without being condescending. She was friendly but not effusive; she enhanced the meal, which is an art.
Relish
Four-and-a-half Plates
137 S. Main St.
Breckenridge, CO
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