In the summer, outdoor deck seating is a treat, and if there’s a chill in the air, Globus owner Wendy Muir has you covered with a selection of pashminas. Muir’s choice of bold colors in the dining room adds vibrancy to the chic mountain town dining scene.
Chef Bailet, prepares seasonal menus using regional products and premium ingredients to create exceptional dishes. Included are Lava Lake Lamb Dumplings, Wild Alaskan Salmon with Charred Artichoke Puree and Cider-Soy Marinated Pork Tenderloin. Chef Bailet’s original dishes are the ever-popular Globus mainstays of Crispy Fish, Green Thai Curry and Pad Thai, which are always prepared to satisfy a craving.
Salads bursting with flavor include the seasonal Butter Leaf with Asparagus and the delicious menu staple of Cucumber “Noodle.” Inventive soups, tasty vegetarian dishes and a range of pork, beef, chicken, and fish fill the diverse Globus menu. All desserts are made in-house, offering a sweet ending to a meal of bold flavors and tangy spices. A celebrated and superior wine list hand-selected by Muir also features flights of premium chilled Japanese sake and an exceptional list of craft beers to accompany the array of world cuisine Globus offers.
Internationally renowned photographer Laura McPhee, a frequent visitor to the Wood River Valley, equates Globus with the likes of Ming Tsai’s Blue Ginger. And upon the Food Network’s Rachel Ray’s visit to Globus she said the calamari is “the best on the planet.” Discover for yourself why Globus is one of Ketchum’s finest.