What do you get when you combine a diverse group of new leadership with the desire to create food that keeps everyone coming back for more?
When you add in a dash of culinary creativity, a pinch of high-end technique, and stir it up with the desire to have some fun, you get the new Rumble’s Bistro and Bar menu.
A Fun, Fresh Menu with Something for Everyone
When new General Manager Jay Santos, new Resort Executive Chef Ron Goss and new Rumble’s Chef de Cuisine Austin Newman sat down to plan the new Rumble’s menu, their goal was to bring creative, gastropub style food to the mountain and to the community. They wanted the food to reflect the overall vibe: approachable and comforting, but celebratory and innovative at the same time. We’re talking recognizable dishes with a fusion twist. New takes on nostalgic favorites. And a little something for everyone.
First things first: very shareable and addictively delicious appetizers. We’re talking Hawaiian-style Tuna Poke with avocado and homemade wonton chips. Crispy Korean Brussels Sprouts with hoisin sauce, peanuts and jalapenos. And a lighter take on a traditional Vietnamese Bahn Mi complete with pickled vegetables and pork belly, but delivered lettuce wrap style.
Next up, hearty entrees with big flavor. You’ll find fresh sea scallops with sweet corn puree and just spicy enough chili oil. Hearty cuts of meat to satisfy the most voracious of post-ride cravings. And carefully crafted salads, like the Rumble’s Greens with toasted hazelnuts, Maplebrook goat cheese and brown butter balsamic for anyone sporting a lighter appetite.
If you’re coming to quench your thirst you’ll find some valley-wide favorites, of course. But you’ll find those mixed in with a new array of local, craft beer and an inspired craft cocktail list. Like the Easy Rider, boasting Grainger’s Organic Vodka, lemon juice, blueberry syrup, club soda and lime wedge. And the Sap Line with Maker’s Mark, ginger beer, lime juice, maple syrup and bitters. Cheers!
When you walk into Rumble’s on a wintery afternoon, with the fire blazing, the band setting up and the après scene getting started, the vibe is just…fun. Our goal was to create a menu that matched that vibe. We think we struck gold and we hope you agree!