Book Our Services

Welcome to Ania’s Table, offering bespoke culinary experiences designed by Chef Ania Aniola in the heart of Telluride, Colorado. From intimate dinners to private events, we deliver a personalized and luxurious dining experience, enhanced by our Advanced Sommelier, Kenny Koda.

Curated Experiences:

  • Private Chef Experiences: Enjoy a fully customized, multi-course dinner, lunch or breakfast prepared by Chef Ania and her team in your home or private venue. Perfect for intimate gatherings, special celebrations, or a relaxed morning with family and friends.

  • Private Sommelier & Wine Tastings: Let our expert sommelier, Kenny Koda, guide you through a private wine tasting or create expertly paired wines for your meal, making your event truly unique.

  • Private Cooking Classes: Discover new culinary techniques with a personalized cooking class led by Chef Ania. Perfect for those seeking a hands-on, interactive culinary experience.

  • Wine & Spirit Classes: Experience a private wine class with sommelier Kenny Koda, exploring the nuances of different wines and how to perfectly pair them with various dishes. Alternatively book a spirit tasting, such as Whiskey or Rhum, and learn how to make a perfect cocktail featuring your favorite spirits.

  • Small Wedding Catering & Rehearsal Dinners (up to 40 guests): Make your wedding weekend unforgettable with our intimate, high-end wedding catering and custom-designed rehearsal dinners. We specialize in farm-to-table cuisine, hand-selected wines, and customized menus, all crafted with exceptional service to bring your vision to life.

  • Cocktail Parties: Host an elegant cocktail party with passed hors d'oeuvres and signature drinks, ensuring your guests have a truly remarkable experience.

  • Private Events: Whether it’s a birthday celebration, anniversary, or family reunion, we bring fine dining to your private event in Telluride, tailoring every detail to your preferences.

Book your experience today and let us provide the culinary excellence and personal touch that will make your time in Telluride unforgettable.

  • SALADS & STARTERS

    • Iceberg Wedge with Blue Cheese & Bacon

    • Green Bean Salad

    • Butter Lettuce with Fine Herbs & Champagne Vinaigrette

    • Watermelon, Tomato, Cucumber & Basil

    • Burrata with New Olive Oil and Easter Radishes

    • Tomato Bread with Iberico de Bellota Ham (Inspired by Trips to Barcelona)

    • Tuna Carpaccio over Foie Gras Pate (Inspired by Le Bernardin)

    • Salad of Frisee & Pomegranate over Carpaccio of Persimmon, Pomegranate & Walnut Emulsion

    • Rainbow of Beets Roasted in Salt Crust with Brown Butter (Inspired by Chef Alain Passard)

    • Andante Cheeses with Honeycomb

    • Escargot with Garlic, Butter, and Parsley

    • Chopped Salad with Meyer Lemon Vinaigrette

    • Roasted Corn, Tomato & Cucumber with Lemon Vinaigrette (Inspired by Legendary Cipriani)

    • German Potato Salad with Whole Grain Mustard

    • Roasted Beets & Carrots with Orange Supremes

    • Lettuce, Tomato & Onion with Balsamic Vinaigrette

    MAIN DISHES

    • Flannery’s Prime Porterhouse Steak in Two Courses with Caramelized Sunchoke and Haricot Vert

    • Milk Fed Veal Chop with Grilled Radicchio and Delta Asparagus

    • Coastal Young Lamb Chops with Roasted Grape Tomatoes (Inspired by trips to San Sebastian)

    • Bodega Bay Salmon with Chanterelle Mushrooms

    • Sea Bream Roasted in Salt Crust (Inspired by trips to Ischia)

    • Hawaiian Prawns Roasted in Butter, Garlic, and Parsley

    • Coq au Vin Jaune with Buckey Rooster

    • Cassoulet with Tarbais Beans, Aged Confit, and House-Made Sausages (Inspired by La Tupina in Bordeaux)

    • Flannery Prime Rib Cap with Pomme Bernaise (Inspired by trips to Buenos Aires & Paris)

    • Flannery's Prime Beef Short Ribs Braised in Red Wine, Parsnip Puree, and Brown Butter Spinach (Inspired by Chef Scott Bryan)

    • Duck Three Ways:

      • 2-Month Aged Confit with Lentils, Fresh Greens, and Mustard Dressing (Inspired by Larousse Gastronomique)

      • Foie Gras Ravioli with Foie Gras Cream Sauce

      • Crispy Breast with Potato Gratin and Spiced Cranberries

    • Grilled Sliced Steak with Rosemary and Garlic

    • Roasted Leg of Lamb with Fresh Herbs & Garlic

    • Roasted Loin of Pork stuffed with Brandied Plum and Truffle Sauce (Inspired by My Mother)

    • Roasted Crispy Skin Wild Salmon

    • Moroccan Lamb Braised with Tomato, Apricot & Preserved Lemon

    • Grilled Vegetable Parfait with Goat Cheese & Pesto

    • Eggplant Parmigiana

    PASTAS

    • Spinach Lasagna Bolognese

    • Tagliatelle with wild and cultivated mushrooms and herbs

    • Orecchiette with fennel sausage and homemade tomato sauce

    • Angel Hair Pasta with prawns in a lemon cream sauce

    SIDE DISHES & LIGHT OPTIONS

    • Summer Corn Pudding

    • Green Couscous with Pistachios and Arugula (Inspired by Chef Yotam Ottolenghi)

    • Cinnamon Scented Couscous with Fruits & Almonds

    • Pearl Barley and Mushrooms (Inspired by My Mother)

    • Truffled Macaroni and Cheese

    DESSERTS

    • Summer Pudding (From Johnny Apple’s Far Flung and Well Fed)

    • Grilled Pineapple with Rhum & Vanilla Ice Cream

    • Chocolate Hazelnut Torte

    • Quince Tarte

    • German Chocolate Cake

    • Tarte Tatin with Vanilla Ice Cream

    • Birthday Cake

    • Molten Dark Chocolate Chip Cookies (Inspired by Jacques Torres)

    • Strawberry Shortcake with Chantilly Cream

    • Vanilla Bean Creme Brulee

    • Dark Chocolate Mousse with Berries

    • Pear Bread Pudding with Creme Anglaise

    • Chocolate Souffle