Fine Dining Multi-Course

Menu items are subject to change based on ingredient availability and Chef Allyn's creative preference.

•ideal for a fine dining experience for 4-12 people

•for six + people I recommend choosing two "cocktail hour appetizers"

For Sommelier / Wine Services contact Jim Santangelo for prices and availability -

“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

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

Proscuitto Wrapped Mango with Boursin and Mint
toasted sesame

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

Ahi Tuna Tartar
golden beets, avocado, coconut amino, chipotle

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"
dijon, paprika, fennel, herbs

Gruyere and Emmenthaler Cheese Fondue
pear brandy, chablis, baguette, pear, vegetables

Duck, Brie and Mango "Tostadas"
chili creme fraiche

"First Plated Appetizers"

Blueberry - Hoisin Glazed Baby Back Rib
Napa cabbage slaw , green tea

Arugula Salad
grilled fennel, pomegranate syrup, dried apple

Bibb Lettuce "Wedge Salad"
pancetta, mango / avocado vinaigrette, stilton

Lobster "Cobb" Salad
crispy prosciutto, pimento vinaigrette, asparagus, truffled deviled egg

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

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"
bourbon, tarragon, crispy sweet potato

Rosemary Skewered Prawn
watercress chimichurri, spinach, toasted marcona almonds

Ruby Trout "Almondine"
brown butter, micro green, tomatillo - herb puree


Seared Sea Bass
creamy polenta, green thai curry , macadamia nuts, prawn wonton

Coconut Amino - Dijon Glazed Scottish Salmon
bay shrimp wonton, broccolini, red rice

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

"Mac's N Cheese"
broiled lobster tail with orzo
cheddar bechamel, prosciutto, black truffle

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

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

Red Wine Braised Beef Short Rib
white bean/butternut squash ragout, kale pesto, broccolini

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

Grilled 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


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

Poached Pear and Green Tea Custard
ginger cream "profiterole", strawberry

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


(download/print menu above as PDF document)


Duo of Smoked Salmon Pizza by private chef Allyn Griffitth

Tempura Lobster Roll

Seared Duck Breast Salad by private chef Allyn Griffitth

Bibb Lettuce Wedge Salad

Utah Elk Tenderloin by private chef Allyn Griffitth

Beef Tenderloin with a Duo of Potato

Apple Strudel by private chef Allyn Griffitth

Berry Cheese Cake