Heirloom American food forged by the power of flame.

*These menus change and are meant as an example.

Dinner Menu

FIRST

PORK BELLY

butternut | brussel sprouts | maple gastrique

TROUT TOAST   

watercress | caper relish | bacon dust

ROASTED HEIRLOOM CARROTS   

truffles | basil | pistachios | honey orange

GNOCCHI  

beurre blanc | spinish ham | fontina | moray sauce

 

OYSTERS     

beurre blanc | basil | prosciutto | parmesan

WILD MUSHROOM   

zucchini | foraged mushrooms | cashew cheese

FLATBREAD   

oxtail | brie | arugula | onion jam

ELK SAUSAGE  

huckleberries | confit leeks | polenta 

 

SECOND

BEET & AVACADO

pecans | feta mousse | frisee | honey lavender vinaigrette

LITTLE GEM   

cucumber radish sprouts | green goddess

 

 APPLE & FENNEL     

 arugula | red onion compote | dates | shitake vinaigrette  

 

THIRD

LAMB RACK   

goat cheese potatoes | carrots | fennel | pistachios | basil

ELK LOIN    

sweet potatoes | brussel sprouts | apples | sage demi-glace

 

ANGUS TENDERLOIN    

pave potato | beets | sunchoke | peppercorn sauce

 

BISON RIBEYE 

new potatoes | broccolini | bearnaise 

 

WAGYU NEW YORK “MANHATTAN” 

tallow potatoes | broccolini | cauliflower | mustard caviar | demi glace

 

 

TUNA   

couscous | peppadew peppers | zucchini | coriander | chimichurri

 

ROASTED CAULIFLOWER

ramesco | pine nuts | kale | aged parmesan

  

STURGEON  

red potato eggplant | caponata | red pepper coulis

 

CHICKEN 

polenta | duxelle mushrooms | baby kale | lemon veloute

 

TWICE BAKED WINTER SQUASH 

almond alfredo | avocado | mushrooms | pumpkin seeds | gremolata

 

 

by supporting us we are able to support our local farmers whenever possible

Available Positions

 

LINE COOK AND JR SOUS CHEF 

IMMEDIATE OPENINGS FOR FULL TIME EMPLOYMENT AT PARK CITY’S AWARD WINNING FIREWOOD

We are seeking 2 individuals with 2 plus years experience who would be committed to impeccable food preparation and presentation, are hard working, organized, creative and passionate about food.

Generous hourly wage.

If you would like to join our extraordinary team, please send your resume to akiceina@gmail.com. For further information call 435-252-9900 or apply in person at 306 Main St.

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