Edge Steakhouse

Assorted seasonal fruit inspired by classic summer cocktails

Local Utah trout, shaved green apple and fennel, horseradish aioli

Pea shoot salad, avocado, pickled vegetable, arugula pesto

Seasonal raw and cooked vegetables, Green Goddess dressing, white balsamic vinaigrette

Two 4 oz dry-aged patties, caramelized shallot, spicy tomato relish, Cambozola bleu cheese, lettuce

Heirloom tomato, mascarpone, basil, aubergine

Steamed Chinese bun, port glaze, carrot, celery parsley salad

Caramel, vanilla, dark chocolate

Seared, hand-cut wagyu, mashed potato, spicy garlic au jus

Lightly fried, spicy emulsion, sweet chili reduction

Chef?s selection of imported and domestic cheese

Served hot, drawn butter, charred scallion vinaigrette

Hand-cut Snake River Farms wagyu, quail egg, lemon foam, crostini, caviar

Goat cheese, pickled shallot, English cucumber, heirloom tomato, basil sourdough

Hydroponic butter leaf lettuce, endive, grilled asparagus, avocado, heirloom tomato, Peruvian truffle potato chip, truffle vinaigrette

Mature and baby heirloom tomato, cotija, focaccia crouton, avocado, watermelon radish, pea shoots, Green Goddess dressing

Artisan romaine, focaccia crouton, Parmigiano-reggiano, freshly prepared dressing

Snake River Farms started with a small herd of wagyu cattle from the Kobe region of Japan. The wagyu bulls were crossbred with premium American Black Angus and raised with strict standards to produce American Kobe (wagyu) beef of the highest quality.

Locally sourced and raised cattle are fed a specially formulated diet with a mixture of grain and grasses to reach the highest prime grade. This beef is aged for 28 days to ensure the perfect complex flavor profiles are achieved for our guest.

Niman Ranch cattle are raised by a network of small family farmers that never use hormones or antibiotics. The beef is locally dry aged with temperature and humidity control for consistency, which results in a robust flavored beef with a nutty earthiness.

Mary?s free-range organic chicken, roasted garlic mashed potato, asparagus, carrot, cipollini onion, crimini mushroom, chicken demi

Rock shrimp, edamame succotash, Tuscan kale, smoked corn, Parmesan nage

Fingerling potato, turnip, radish, seasonal flowers, mustard, red chimichurri

Truffle, Promontory white cheddar, Niman Ranch lardon

Cilantro, jalapeno, espelette pepper

Red pepper pesto, poached egg, Parmesan, toasted panko

Parmesan, black truffle oil, roasted tomato and pepper aioli

Brown butter foam, pancetta

Bacon broth, parsley pistou

Roasted garlic, Yukon Gold potato

Black truffle, Utah Irish cheddar, Parmesan, Gruyere, ditalini pasta, demi-glace