Riverhourse

Asian style vegetable with a ginger-soy sauce and chives

Filled with jalapenos and cream cheese, topped with a pickled sweet chili vinaigrette

On crisp wontons with soy glaze and seaweed salad

Smoked salmon on a crispy potato pancake with bill cream and red onion . Riverhorse potstickers with a ginger with a ginger garlic sauce. Chicken satay with peanut sauce and cucumber salsa

Bourbon glaze, caramelized pearl onions and baby watercress

Crispy potato pancake, micro greens, dill creme fraiche and red onions

Aged balsamic, goat cheese and fresh tarragon

Salt lake city receives daily direct flights from around the country including honolulu, san diego, miami and boston. As a result, we feature fresh fish and seafood each evening.

Sourdough croutons and roma tomatoes in a chardonnay-saffron cream topped with aged balsamic and rainbow micro greens

Baby green in a red wine vinaigrette, with goat cheese, enoki mushrooms and toasted walnuts

Served with crisp prosciutto, fig and cranberries in a apple cider vinaigrette with feta cheese crumbles

Romaine hearts, caesar dressing with an asiago tuile, house-made croutons and anchovy

Candied pecans, baby frisee and carrots in a maytag blue cheese vinaigrette

Toasted sourdough, bread. Jerlesburg cheese and fresh thyme

Served with caramelized leeks, red chili pesto, protabella mushrooms and fresh basil in a lemon chardonnay cream

Served with asian vegetable, soy glaze, with crispy goat cheese wonton and plum reduction

Ina lemon butter sauce accompanied by a caramelized onion, bacon and jack cheese pastry tart

Herbed mashed potatoes, and served with sauteed broccolini and mango chutney

Served with truffled sundried tomato relish, whipped potatoes and parmesan cream

Served with pomegranate-fennel salsa, fresh lemon and roasted red new potatoes

Peppercorn-cognac cream, sauteed broccolini and herbed mashed potatoes

Stuffed with figs and sausage, topped with rich apple cider demi-glaze, grainy mustard and shoestring potatoes

Served with scalloped potatoes, fresh asparagus and topped with maytag blue cheese, red wine demi and buttermilk fried onions

In a port wine reduction and served with creamed spinach and horseradish whipped potatoes

With grilled eggplant relish, soft polenta and cabernet demiglace, garlic confit and fresh rosemary

Twenty one day aged steak served with vermont white cheddar double baked potato, shallot herb butter and fresh rosemary