Tomato Bruschetta |
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Grilled rustic bread topped with roasted tomato-basil and fresh mozzarella, balsamic syrup, baby summer greens. |
Shrimp Cocktail Martini |
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Butter poached jumbo shrimp, tomato vodka relish, fresh lemon |
Barbequed Chicken Skewer |
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Sseared marinated breast of chicken, raspberry chipotle barbeque sauce, summer vegetable slaw and infused herb oil. |
Appetizer Platter For Two |
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A sampling of butter poached shrimp cocktail, barbequed chicken skewer and tomato bruschetta served with accompanying sauces |
Cabin Soup Du Jour |
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Cabin Wedge Salad |
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Butter lettuce, apple-wood smoked bacon, beefsteak tomato, shaved bermuda onions, roquefort dressing. |
Caesar Salad |
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Petite romaine hearts, tomato bruschetta, asiago crisps, garlic croutons |
Baby Field Greens |
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Baby field greens in a tomato cup, poached pear, candied pecans, local goat cheese with aged balsamic vinaigrette |
Five Pepper Encrusted Buffalo Tenderloin |
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Saffron risotto, wilted greens is whole grain mustard demi glace |
Rack of Lamb |
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Grilled local morgan valley lamb rack, whipped potatoes, black mission fig chutney |
Free Range Chicken Breast |
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Topped with chevere, bourbon soaked cherries, pistachios, blended wild rice and fire roasted red pepper coulis |
Catch of the Day |
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Fresh seafood flown in daily prepared with the finest local ingredients |
Wild Salmon |
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Basil pesto crusted Atlantic salmon, mediterranean couscous pilaf, asparagus spears and citrus-shallot vinaigrette. |
Utah Red Trout |
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Pistachio crusted utah red trout filet, charred corn and tomato salsa, wild rice blend in lobster cream. |
Filet Mignon |
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Center cut black angus filet of beef, brandied wild mushrooms, roasted garlic whipped potatoes, port wine reduction. |
The Cabin Pasta |
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Pappardelle pasta, shallots, wild mushrooms, bell peppers, spinach, pesto cream sauce, prepared with marinated chicken breast or with black tiger shrimp |
Venison Loin Dish |
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Pan seared loin of venison with drunken mushrooms, wild berry compote and whipped potatoes. |