Multi-Course menu by private chef Allyn Griffitth
Fine Dining Multi-Course

•ideal for a fine dining experience for 4-12 people
•wine pairing and customized menus available
•for six + people I recommend choosing two "cocktail hour appetizers"

“Cocktail Hour”

Southwestern Style Nacho
Poached Shrimp on a Wonton Crisp

avocado salsa, tabasco fried shallots, bell pepper oil

Black Truffle Stuffed Triple Cream Brie
apple slaw, pomegranate syrup, butter toasted crostinis

Bison Meat Balls with a Trio of Sauces
tomato, parmigiano reggiano, basil pesto, truffle oil

Tempura Warm Water Lobster Tail Roll
soy-creme fraiche sauce, sunflower sprouts, chili oil

AHCS "California Roll"
Creamy Jumbo Lump Crab with Bell Peppers, Mango and Avocado
tomatillo-cilantro puree

"Caesar Salad"
Belgian Endive Stuffed with Spicy Seared Shrimp
saffron emulsion, capers, pecorino romano "crunch", marinated tomatoes

Jumbo Lump Crab "Ceviche" with Mango, Cucumber and Avocado
toasted wonton chips, belgian endive, herbs, citrus, spicy peppers

Asian Style Vegetable Wontons
green thai curry-coconut dipping sauce

Proscuitto Wrapped Mango with Boursin and Mint
edible flowers

"Caprese Salad" Bruscetta
oven dried tomatoes, arugula pesto, truffle oil, balsamic marinated mozzerella

Ahi Tuna Tartare with Wonton Chips
mango salsa, cucumber puree, wasabi, soy marinade

Duo of Smoked Salmon and Potato Pizza
creme fraiche, truffle oil, red onion, capers, dill, chevre

American Sturgeon Caviar
wonton chips, cucumber, red onion, creme fraiche, capers

Lamb Chop Lollipops with a Spicy Bell Pepper Chutney

"First Plated Appetizers"

AHCS Cobb Salad
Micro Green Salad with Mango and Avocado

sherry vinaigrette, crispy pancetta, lobster, truffled deviled egg

Belgian Endive Caesar Salad
saffron emulsion, basil marinated tomatoes, parmesan "crunch"

Roasted Leek Terrine and Blue D'Auvergne Custard
pancetta, grainy mustard vinaigrette, roasted fingerling potato

"Waldorf Salad"
bibb lettuce, buttermilk- English stilton dressing, apple-cherry-walnut "slaw", oven dried apple chips

Seared Duck Breast Salad with Micro Arugula
chevre-blueberry wonton ravioli, Chinese 5 spice, pickled red onion, miso vinaigrette

Proscuitto Wrapped Sea Scallop
wild mushroom risotto, tropical fruit chutney, bell pepper puree

"Nouveau Style BLT"
Seared Foie Gras on Puff Pastry

oven dried tomatoes, micro greens, crispy pancetta, stilton aioli

Butternut Squash and Grand Marnier Bisque
roasted squash "pumpkin pie", watercress, Austrian pumpkin oil

Lobster and Sweet Potato Bisque
lobster "roll", bourbon, tarragon

Swiss Raclette Cheese Brulee
cornichons, proscuitto, new potatoes, apple confit, Hungarian paprika


Seared Hawaiian Sea Bass
green curry vinaigrette, creamy polenta, toasted macadamia nuts, saffron-mango "chutney", bay shrimp wonton "ravioli"

Mustard Seed Glazed Wild Salmon
caramelized sweet onion- portabello mushroom tart, oven dried tomato tapenade, balsamic syrup

Utah Ruby Trout
"fried" red rice, jicama- black bean salsa, bay shrimp, soy-dijon glaze

Pumpkin Seed Pesto Crusted Jumbo Prawns
ruby red grapefruit, arugula custard, blue D'Auvergne

"Mac's N' Cheese"
Grilled Floridian Lobster Tail with Orzo and an Essence of Pancetta and Black Truffles
Irish cheddar bechamel, yellow bell pepper-basil coulis, baby carrots

Dijon Rubbed Pork Tenderloin
caramelized pears, port wine reduction, pork-blue D’Auvergne wonton “ravioli”, crushed toasted walnuts, pomegranate

Rack of Morgan Valley, Utah,  Lamb Stuffed with Sun Dried Cherries
potato roesti, haricot verts, kirschwasser, port reduction

Sangria Braised Beef Short Rib with Peaches, Blackberries and Apple
toasted barley risotto, baby vegetables

Seared Prime Filet of Beef
potato-chipotle "souffle", rosemary grilled asparagus, sweet onion rings

Grilled Utah Elk Tenderloin
wild mushroom strudel, truffled mascarpone, "waffled" potato chip, root vegetable puree

Seared Breast of Game Hen
cranberry brine, cranberry chutney, savory bread pudding, arugula


Chambord Chocolate Truffles

Chocolate Chevre Cheesecake
petit banana tart, kahlua mousse

Toblerone Chocolate Fondue
Mexican wedding cookies, pound cake, strawberries, seasonal fruits

Cowboy Coffee Pots De Creme
Park City blend, toblerone chocolate, mascarpone, chili powder

Strawberries Stuffed with a Light Berry Mousse
dipped in white and dark chocolate

Huckleberry Lemon and Mint Sorbet
caramelized blueberries, lemon confit

Zinfandel Poached Pear and Ginger Custard Tart
green tea ice cream, diced strawberries

Apple, Mango and Dried Cherry Strudel
rosemary ice cream, oven dried apple chip, caramel

Maple Creme Caramel
seasonal fruit, puff pastry, mint

Mini Blueberry Cheesecakes
mascarpone, blueberry caramel


Multi-Course menu by private chef Allyn Griffitth
(print menu above as Word documnet)


Duo of Smoked Salmon Pizza by private chef Allyn Griffitth

Duo of Smoked Salmon Pizza

Seared Duck Breast Salad by private chef Allyn Griffitth

Seared Duck Breast Salad

Utah Elk Tenderloin by private chef Allyn Griffitth

Utah Elk Tenderloin

Apple Strudel by private chef Allyn Griffitth

Apple Strudel