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Serving dinner every night, beginning at 5:30 pm.

Call: (801) 272-8255

Easter Sunday Supper

Sunday, April 4, 2021 at 1:00pm to 5:30pm


 


Hand-crafted, course luncheon by Chef Dave Jones. Reservations required.  Serving from 1:00 to 5:30 p.m.  Cost:  $52.95 per person.  Children (under 12 years old):  $29.95 per person.

Menu:

OREGON BAY SHRIMP COCKTAIL

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FIRST COURSE

Wild Mushroom Soup, Tuscan bread crumbs, crème fraiche

-or- Bloomsdale Spinach Salad

sugar cured bacon, chopped egg, Honey - lemon dressing

 

ENTRÉE

PAN SEARED NEW YORK STEAK

grilled asparagus, aged Gouda potatoes, bordelaise

Wine Pairing: Obsidian Ridge Cabernet Sauvignon

 

PAN SEARED SALMON

French lentilsroasted baby carrots, artichoke pesto, lemon beurre blanc

Wine Pairing: Selby Chardonnay

 

GRILLED ORGANIC CHICKEN BREAST

butternut squash polenta, dried cherries, candied pecan, roast chicken broth

Wine Pairing: Pecchenino “San Luigi”

 

ROAST LEG OF LAMB

stuffed with dried tomato pesto, charred Cipollini onions – wheat berry, broccolini, garlic herb jus

 

PARMESAN REGGIANO RISOTTO

English peas, king trumpets, tomato coulis, evoo

Wine Pairing: Anselmi “San Vincenzo”

 

DESSERT

Vanilla Panna Cotta, fresh berries

-or- Lemon Lavender Meringue Tart

 -or- Chocolate Ganache Tart w/ Vanilla Ice Cream