Take a trip to Sicily without leaving Vail. Tavernetta Vail is offing a special tasting menu called “Mare e Monti: A Sicilian Tasting Journey.” The culinary staff has prepared a thoughtfully curated journey taking you through the markets, mountains and coasts of the largest island in the Mediterranean Sea.

“While we are incredibly proud of our à la carte offerings, a tasting menu allows our culinary team to guide the entire dining experience from start to finish,” said Ethan Diamant, chef de cuisine at Tavernetta Vail at the Four Seasons Resort and Residences in Vail Village. “Each course is intentionally designed to complement the next, creating a natural progression of flavors, textures and techniques. This approach not only showcases the kitchen’s creativity but also weaves together a cohesive narrative of Sicily.”

The Mare e Monti menu consists of five savory courses, followed by a dessert from Tavernetta’s pastry kitchen. The experience begins with an Assaggi course — three small bites that welcome guests and set the tone for the meal, naturally leading into each successive course.

“One of the most rewarding aspects of offering this menu has been engaging with guests throughout their dining experience and hearing how each person connects with different dishes. It has been exciting to see the variety of favorites, highlighting the broad appeal and balance of the menu,” Diamant said.

While the Mare e Monti menu is centered around seafood, it concludes the savory portion of the meal with its Agnello. This course features a lamb rack served with costata squash puree, chanterelle mushrooms and pattypan squash. Accompanying the dish are squash blossoms filled with house made lamb sausage, lightly fried and finished with egg yolk gel and green garlic. Together, these components provide guests with a variety of textures and flavors while showcasing the versatility of a shared set of seasonal ingredients.

“Developing this menu has been both fun and challenging, as it required us to thoughtfully interpret and celebrate the regional cuisine of Sicily through a cohesive dining experience,” Diamant said.

Sicilian cuisine is known for its bold Mediterranean flavors and reflects centuries of cultural influences, including Greek, Arab and Spanish. It emphasizes fresh seafood, seasonal vegetables, citrus, nuts like pistachios and almonds, olives and capers. 

“It’s rustic at its core but can also be very refined, which makes it ideal for a tasting menu,” Diamant said.

The Mare e Monti courses are paired with wine of the region. The pours begin with bright, expressive Etna whites, shaped by the volcanic soils and mountain climate of Mount Etna, which is the largest active volcano in Europe and is located on the east coast of Sicily. From there, the progression deepens into a refined, expansive expression of Nerello Mascalese, capturing the elegance and complexity of Sicily’s volcanic terrain.

“Designing wine pairings is one of the great joys of being a sommelier. There is something deeply rewarding about discovering the moment when a wine and a dish come together in perfect harmony—each revealing something new about the other,” said senior sommelier Zach Alas. “For the Mare e Monti flight, we created a journey through Sicily, guided by the island’s diverse landscapes and vibrant character.”

The journey concludes on the island of Pantelleria with Passito di Pantelleria, a cherished Sicilian specialty whose luscious sweetness offers a fitting finale.

“Our kitchen team has taken tremendous pride in bringing this menu to life. It has been especially rewarding to see the chefs contribute new ideas and collaborate on refining different aspects of the experience,” Diamant said. “While executing a tasting menu certainly adds to our daily workload, our team has embraced the challenge with enthusiasm. Their passion for their craft and commitment to creating memorable dining experiences for our guests have made the additional effort both worthwhile and enjoyable.”

All of that extra work to bring the Mare e Monti menu to the guests has paid off. Due to the incredible feedback the culinary team has received from guests, Diamant has decided to extend the Sicilian menu through the end of September rather than end it this month. In October, Diamant is excited to introduce a new Friuli menu.

“Having joined Tavernetta Vail after my time at Frasca Food and Wine in Boulder, I developed a deep appreciation for Friulian cuisine and its traditions. I look forward to sharing those flavors, techniques and stories with our guests in Vail through a menu that celebrates one of Italy’s most distinctive culinary regions,” Diamant said.

Mare e Monti: A Sicilian Tasting Journey is available nightly at Tavernetta Vail. To book your dining experience, go to OpenTable.com.