Three artisan Utah cheeses, Slideridge honey and grilled baguette.
Creminelli (Salt Lake City) artisan meats, olives, pickled garden vegetables, Pommery mustard.
Buffalo tenderloin shaved thin, fried capers, petit greens, extra virgin olive oil and champagne vinaigrette.
Variety of garden cucumbers, basil oil, pickled garlic pearls, sea salt and chives.
Utah aggiano, fresh chopped herbs and chipotle dipping sauce.
Alaskan halibut, yukon mash, garden vegetables and fennel pollen.
Pan seared with grilled garden zucchini, spicy tomato broth and petit greens.
Slideridge honey roasted, served over acorn squash puree and wilted greens.
A blend of butternut, acorn and buttercup squash, kale, chard and parmesan.
Grilled to order, butter whipped mashed potatoes, roasted garlic and herbs.
Roasted pumpkin, whole grains and couscous.
Smoked maple cheddar grits with fresh thyme, hickory BBQ and fried shaved shallots.
Wild mushroom risotto, grilled lemon squash.
Grilled to order, port wine demi glaze, wilted greens and yukon mash.
Simply seasoned, served over basil rice and topped with saute of peppers and onions.
Cup or bowl.
Baby mixed greens, tomatoes, cucumbers and garden vegetables with champagne vinaigrette.
Roasted baby bell peppers stuffed with Castle Valley chevre, grilled crostini and petit greens.
Burrata cheese, garden pesto, balsamic reduction and sea salt.
Menu for The River Grill provided by Allmenus.com