| Chicken and Green Onion Potstickers |
|
hand-made, served in a ginger-garlic dipping sauce |
| Duck Chile Relleno |
|
fresh pasilla chile stuffed with muscovy duck and Jack cheese, served in two sauces |
| Bruschetta |
|
bufala mozzarella, tomatoes and basil pesto, on grilled rustic sour dough, red bell pepper sauce |
| Bacon Wrapped Shrimp |
|
stuffed with Jack cheese and served over painted desert coleslaw with chipotle chile dip |
| Wedge Salad |
|
iceberg lettuce, house-made Maytag blue cheese dressing, sliced hothouse tomatoes, red onions |
| Fried 'Laura Chenel' Goat Cheese Salad |
|
mixed baby greens balsamic vinaigrette, baby red and yellow pear tomatoes, julienne red onions, grilled olive bread |
| Papaya and Mixed Greens |
|
in a raspberry vinaigrette with crispy pancetta, toasted almonds, julienne red onions and maytag blue cheese |
| Caesar Salad` |
|
Romaine lettuce tossed in a Caesar dressing with grated parmesan cheese, toasted French bread croutons and sliced Roma tomatoes |
| Soup of the Day |
|
|
| Utah Red Trout |
|
lemon butter sauce with capers, Roma tomatoes, toasted pine nuts and fresh thyme, with chive mashed potatoes and sauteed asparagus |
| Filet Mignon |
|
topped with fried onion strings and served in a red wine sauce with sauteed jumbo mushrooms, spinach and roasted red new potatoes |
| Chilean Sea Bass |
|
topped with sauteed baby shrimp and served in a lemon-thyme sauce over sauteed sliced baby vegetables with red new potatoes |
| Grilled Breast of Chicken |
|
in a rosemary demiglace with French fries and red pepper aioli |
| Shrimp Scampi |
|
over spaghettini with diced garlic, Roma tomatoes, toasted pine nuts and fresh basil |
| Braised Lamb Shank |
|
in a rosemary demiglace with mashed potatoes, sauteed spinach and roasted garlic |
| Grilled Honduran Lobster |
|
with grapefruit salsa and spinach and Monterey Jack cheese enchiladas |
| Marinated Rib-Eye Steak |
|
16 oz, marinated in garlic and fresh thyme, served with creamy horseradish sauce and the best fries in town |
