Dinner Menu ~ Spring 2020

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

MARINATED OLIVES/PICKLED MUSHROOMS  ~  6
Orange peel / thyme / rosemary / garlic/ coriander / arbol chili

HOUSE-MADE BREAD  ~ 6
butter / fermented carrot

SHISHITO PEPPERS ~  10
blistered peppers / anchovy / nutritional yeast / fried lentil salt

BAKED BRIE ~ 12
pickled mushrooms / herbs / raspberry balsamic / crostini

 SHRIMP SALAD ~ 10
Chilled shrimp / rosemary mayonnaise / black lentils / pineapple / fried garlic

SMOKED BEEF MEATBALLS ~ 12
Kanab beef / blood orange bbq sauce / pickled red onion



Soups

FRENCH ONION ~ 9
cave aged Gruyère / crostini 

SOUP DU-JOUR ~ 8


Salads

MIXED GREENS ~ 9
pepitas / celery / grapes / cows milk feta / mustard vinaigrette

RADICCHIO CAESAR ~ 12
Radicchio / croutons / parmesan cheese

CITRUS ROASTED CARROT SALAD ~ 12
avocado / coconut creme / sunflower sprouts / poblano vinaigrette / nigella seeds


Entrees

GRASS FED LOCAL STEAKS 
Sourced in Kanab, Utah 


8 oz. FILET OF BEEF ~ 38
Center of the tenderloin / Yukon gold mashed potato puree / seasonal vegetable

14 oz. RIBEYE  ~ 36
Cut from the rib  
/ Yukon gold mashed potato puree / seasonal vegetables

12 oz. NEW YORK  AU POIVRE ~  36
Strip steak / black peppercorns / maderia cream / fingerling potatoes


HOUSE SPECIALTIES

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

GRILLED SWORDFISH ~ 35
curried tofu emulsion / vegetable escarbeche / potato chips

SEARED SCALLOPS ~ 34
pea mint puree / pickled carrot / pinenuts / fingerling potato / pancetta vinaigrette

BONE-IN GRILLED PORK CHOP ~ 32
Pearl barley / sake braised mushrooms / pickled bean sprouts / snap  peas / soy butter 


Sides

YUKON GOLD POTATO PUREE ~ 6

SEASONAL VEGETABLES ~ 6

ROASTED CAULIFLOWER / BROWN BUTTER FISH SAUCE / BREADCRUMBS ~ 8

ROASTED FINGERLING POTATOES ~ 8

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



Owners Riley and April Roberts
Executive Chef Ron Baker


› Dinner Menu