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 - www.wineacademyofutah.com
“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
Blueberry - Hoisin Glazed Baby Back Rib
Napa cabbage slaw , green tea
"First Plated Appetizers"
Buffalo Carpaccio
caramelized onion, cremini mushroom, parmesan, potato chip
Braised Pork Belly
sweet potato gratin, blackberry jam, molasses
Burratta and Citrus Salad
Meyer lemon oil, basil, toasted pine nut, stone fruit
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
"Entrees"
Seared Sea Bass
creamy polenta, green thai curry , macadamia nuts, prawn wonton
Coconut Amino - Dijon Glazed Scottish Salmon
black rice, bay shrimp relish, black bean, jicama
"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
Steak Sauce Glazed Beef Tenderloin
duo of potato, asparagus, corn relish, red wine demi-glace
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
"Dessert"
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
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)