22 East 100 South, Salt Lake City, Utah 84111
tel: 801.363.9328 | fax: 801.363.9375
lunch: mon - fri 11:30am to 2pm
dinner: tue - thu 5pm to 10pm, fri - sat 5pm to 10:30pm
tel: 801.363.9328 | fax: 801.363.9375
lunch: mon - fri 11:30am to 2pm
dinner: tue - thu 5pm to 10pm, fri - sat 5pm to 10:30pm
Tapas & Dinner
Tapas
| Pan Seared Calamari with Spicy Pimento Coulis & Saffron Risotto Cake | 9 |
| Steamed Manila Clams with Roasted Garlic, Marjoram & Pancetta | 10 |
| Marinated Fresh Mozzarella with Prosciutto, Roasted Garlic & Balsamic Reduction | 9 |
| Braised Moroccan Beef with Gingered Couscous | 8 |
| Marseilles Seafood Stew with Fried Risotto & Rouille | 10 |
| Smoked Utah Trout with CaperBerry-Preserved Lemon Pan Sauce & Arugula Risotto Cake | 9 |
| White Asparagus, Roasted Peppers & Chorizo with Grilled Polenta | 8 |
| Fried Soft Shell Crab with Coriander Briwa & Almond Romesco | 9 |
| Smoked Duck, Mission Fig & Bleu d' Auvergne Flat Bread | 10 |
Dinner
| Roasted Salmon Creek Farm Pork Tenderloin with Lemon, Caper Berry & Pancetta Pan Sauce | roasted marble potatoes | 25 |
| Seared Beef Tenderloin with Oyster Mushroom-Marsala Jus | potato-parsnip bread pudding | 30 |
| Mint & Caper Pesto Crusted Tilapia with Gremolata | crimson lentils | 24 |
| Grilled Duck Breast with Apricot-Almond Chutney | shepherd goat cheese mashed potatoes | 27 |
| BISTRO DISHES | |
| Pepita Crusted Salmon with Roasted Corn-Pimento Succotash | 26 |
| Braised Morgan Valley Lamb Shank with Harira | 22 |
Desserts
| Grilled Gingerbread with Caramel and House Gelato | 7 |
| Chocolate Decadence with Blackberry Coulis and House Gelato | 7 |
| Mission Fig & Bleu d' Auvergne Bread Pudding with Creme Fraiche | 7 |
| European Cheese Plate with Drunken Goat, Cambazola, Bleu d'Auvergne and Saint Pauline | 7 |
| Blood Orange Panna Cotta with Orange-Tart Cherry Marmalade | 7 |