Dinner Menu

Our Dinner Menu has all our Appetizers, Main Courses and Specials - all for your dining pleasure! We want your visit to our Restaurant to be as special as possible.

Just coming to Bryce Canyon is a spectacular event - we want to match that here for you and your guests!

Dinner Hours 5 pm to 9 pm


Starters

HOUSE-MADE BREAD  ~ 6
miso butter / radish

BEET “RAVIOLI”  ~  13
sliced beets / cashew butter / walnut pesto / microgreens

 BURRATA OF THE DAY ~ 12
cows milk cheese / seasonal ingredients

BUTTERFLIED & CHILI SEARED SHRIMP ~ 12
garlic / lemon / chive oil / grilled bread

SMOKED BEEF MEATBALLS ~ 11
Kanab beef / blood orange bbq sauce / pickled red onion



Soups

FRENCH ONION ~ 9
cave aged Gruyère / crostini



Salads

MIXED GREEN ~ 9
candied pecans / berries / cows milk feta 
/ white wine vinaigrette


ICEBERG WEDGE ~ 12
buffalo bacon /shaved celery / cherry tomato /Rogue Creamery blue cheese / croutons / herb buttermilk dressing

CITRUS ROASTED CARROT SALAD ~ 12
avocado / coconut crème / sunflower sprouts / pablano vinaigrette / nigella seeds


Entrees

GRASS FED LOCAL STEAKS 

Sourced in Kanab, Utah our steaks come with Yukon gold potato puree and a seasonal vegetable.

CHOOSE ONE SAUCE: tarragon butter, house made Worcestershire, or chimichurri)

8 oz. FILET OF BEEF ~ 38
Steak cut from the center of the tenderloin.

14 oz. RIBEYE  ~ 36
Center cut steak, from the rib, marbleized & juicy.

12 oz. NEW YORK  ~  35
Strip steak cut from the center of the short loin, flavorful & tender.


HOUSE SPECIALTIES

ROASTED POBLANO “RELLENO” ~ 26
cashew butter / red cabbage / avocado / salsa verde 
/ apple / toasted seeds / cilantro

PAN SEARED TROUT FILET ~ 28
local trout / corona white beans / chorizo 
/ tomatillo sauce / sunflower sprouts

ROAST CHICKEN ~ 28
airline breast / creamed spinach, serrano chili, 
mint & basil / curry potato cake / sundried tomato sauce / crispy chips

BONE-IN GRILLED PORK CHOP ~ 30

potato fondue / carrots / torn bread crouton / fried sage / pomegranate molasses vinaigrette

 

Split a plate - $10 charge


Sides

YUKON GOLD POTATO PUREE ~ 6

SEASONAL VEGETABLES ~ 6

MAC & CHEESE ~ 8


Beverages

SAN PELLEGRINO (1L.) ~ 6

BOTTLED COKE / SPRITE / ORANGE FANTA ~ 4

HOUSE-BREWED ICED TEA  /  LEMONADE  ~ 3.5

ORGANIC HOT TEA ~ 3.5

SALT  LAKE ROASTING CO. COFFEE ~ 3.5

ESPRESSO ~ 4.5


20% Gratuity added to tables of 5 and over


Owners Riley and April Roberts
Executive Chef Ron Baker


› Dinner Menu