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

BREAD  ~ 6

white bean & roasted garlic spread / whipped & salted butter

BEET “RAVIOLI”  ~  14

sliced beets / cashew butter / walnut pesto / micro greens

 BAKED BRIE ~ 12

pickled mushroom / parsley / raspberry balsamic / croutons

PIMENTO CHEESE TOAST ~ 10

sweet pepper / aged white cheddar cheese / smoky paprika / celery slaw

CLASSIC SHRIMP COCKTAIL  ~ 13

cocktail sauce / Tabasco / lemon

SMOKED BEEF MEATBALLS ~ 11

Kanab beef / blood orange bbq sauce / pickled red onion



Soups

FRENCH ONION ~ 9

cave aged Gruyère / crostini 

DU JOUR ~ 7.5


Salads

MIXED GREEN ~ 9

greens / candied pecans / berries / cows milk feta / champagne vinaigrette

RADICCHIO ~ 12

apple butter / black lentils / blue cheese croutons / basil vinaigrette / balsamic

ROASTED CARROT ~ 12

avocado / charred onion / coconut crème fraiche / poblano vinaigrette


Entrees

GRASS FED LOCAL STEAKS 

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

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

WHOLE TROUT ~ 28

pan seared trout / braised white beans / chorizo / cucumber / cilantro / horseradish

ROAST CHICKEN ~ 28

airline breast / creamed spinach, sorreno chili, mint & basil / crispy curry potatoes

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

4-CHEESE MACARONI ~ 8


Beverages

SAN PELLEGRINO (1L.) ~ 6

BREWED ICED TEA  /  LEMONADE  / ARNOLD PALMER ~ 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