snowbird restaurants

Transcription

P rivate
Dining
snowbird restaurants
From small gatherings to business dinners
or wedding rehearsals, Snowbird restaurants
offer many beautiful and unique locations,
plus a variety of cuisines to please each of
your guests. Book an unforgettable party
in the magnificent mountains. Our unique
setting is just 25 miles from downtown Salt
Lake City. Make your event even more
memorable by staying overnight in our
newly renovated Cliff Lodge or in one of
our three classic ski lodges, all with
exquisite views.
The Aerie, Steak Pit, The Lodge Bistro, The
Forklift, El Chanate and The Wildflower
open their doors to you, each of them with
their own character.
Private dining rooms are also available in
some of Snowbird’s restaurants, including
The Aerie, Steak Pit and The Lodge Bistro,
while other restaurants can be privatized,
depending upon business levels.
To ensure the best possible ingredients,
most of our menus are based upon the
season. Please take into consideration
that the menus can easily be adjusted to
meet your needs or budget. Our Executive
Chefs are always happy to assist.
The Restaurant Coordinator is available
to advise on the location and assist you
to book your event, all with the aim of
ensuring a flawless service that meets
your budget.
Restaurant Bookings
(801) 947-7900
privatedining@snowbird.com
Restaurant
Lounge
Sushi Bar
Private Dining Rooms
Located atop The Cliff Lodge, Snowbird’s
flagship restaurant features an award-winning
wine list and panoramic mountain views.
Serving modern American gastropub cuisine,
The Aerie focuses on using local, seasonal
and organic ingredients.
Group Menu Suggestion:
We suggest you choose from one of our
menus or customize your selection.
A tasting menu is also available.
Restaurant Bookings
(801) 947-7900
chopped egg
tomatoes
blue cheese dressing
parmesan crisps
asiago croûtons
tomatoes
bacon
chopped egg
mushroom & tri-color quinoa,
red onions
arugula
garlic-sautéed kale
appetizer
basil beurre blanc
or
or
tarragon creamed corn
or
or
Grilled Salmon
. 42/dozen
. 42/dozen
.
. 42/dozen
.
tempura fried tofu
wild mushrooms
. 24/dozen
rosemary, bourbon
& brown sugar rub
Salmon
whole salmon fillet
crème fraîche
House-Made Cookies
. 18/dozen
red onions
capers
beehive cheeses
Elk Meat Balls .
herb brown butter bread crumbs
.
. 42/dozen
hard-boiled eggs
$175 per 25 people
toasted shallots
White Chocolate Croissant
Bread Pudding
Sushi
salted caramel-café
gelato Crème BrûléeMini Reubens
French Vanilla
caramel sauceseasonal berries
phyllo pastry
dessert
dessert
dessert
$85 per 25 people
house maple cured and smoked
Crab Mac & Cheese
fudge
house-made potato chips
$275 per 25 people
mushroom madeira gravy
seasonal berries
Chips & Dip
Beef Tenderloin
Quinoa Fritters
alfredo sauce
dessert
.
red onion jam
lemon-caper beurre blanc
roasted tomatoes
S’mores Cheesecake
.
truffle herb aïoli
herb brown butter bread crumbs
French Vanilla Crème Brûlée
$140 per 25 people
mom’s onion dip
beehive cheeses
roasted garlic
Smoked Trout Cakes
mushroom quinoa
grilled portobello mushroom
or
Crab Mac & Cheese
Wild Mushroom Ravioli
. 42/dozen
toast points
whipped potatoes
Vegetarian Assiette
lemon-caper beurre blanc
Fruit & Berries
.
Salmon Tartare
madeira gravy
Corn Flake & Pistachio
Encrusted Chicken
$125 per 25 people
black pepper biscuit
onion rings
preserved lemon
whipped potatoes
.
Pulled Pork
kale
garlic-sautéed garlic-sautéed
kale
Grilled Salmon
or
seasonal vegetables and dip
bacon-wrapped
tarragon creamed corn
onion rings
or
Crudités
. 42/dozen
white truffle oil
scallion aïoli
herb tri-color quinoa
whipped potatoes
mushroom butter
$175 per 25 people
creamy cheddar polenta
Corn Flake & Pistachio
parmesan crisp
Encrusted Chicken
roasted tomatoes
madeira gravy
. 42/dozen
Fried Mac & Cheese
Pan-Seared Elk
Trout
Meatloaf
whipped potatoes
.
toast points
entree
entree
Elk Meatloaf
scallion-cheddar mashed potatoes
.
maytag blue cheese
Mushroom Ragoût
or
Grilled Beef Tenderloin
Spiced Beef
Scallops
parmesan crisp
scallion aïoli
. 42/dozen
caramelized onions
Artisan Crafted
Cheeses & Meats
seasonal and exotic fruit and berries
creamy cheddar polenta
roasted tomatoes
. 42/dozen
Goat Cheese Tarts
truffle herb aïoli
.
crab salad
Reception – Platters
salad
soup
Fritters
Baby Iceberg
Deviled Eggs
Reception – Platter
tomatoes
Mushroom Ragoût
crème fraîche
entree
jalapeño
cucumbers
red wine vinaigrette
entree
House-Smoked Trout Cakes
appetizer
appetizer
anchovy vinaigrette
Lobster Corn
Reception – Appetizers
bacon
Baby Kale Caesar Salad
Reception – Appetizers
tomatoes
tomatoes
salad
Baby Iceberg
Field Salad
shaved cheddar
cheese
scallions
appetizer
scallions
$59 menu - 4 courses
jalapeño
$59 menu - 4 cour
soup
Lobster Corn
tomatoes
salad
goat cheese
starter
soup
Tomato Basil
reduced balsamic
salad
Amuse-Bouche
.
.
. 42/dozen
$350 per 25ppl
sauerkraut
graham cracker
$225 per 25ppl
sushi rolls, nigiri, sashimi
pastrami
strawberry sauce
sushi rolls and Japanese salads
swiss cheese
toasted meringue
thousand island dressing
Gluten-Free
We also offer a seven course tasting menu for $95. he menu is prepared based upon seasonal ingredients
with an intermezzo and a cheese course offering.
Gluten-Free
Dair y-Free
Vegetarian
(801) 947-7900 privatedining@snowbird.com
Dair y-Free
Vegetarian
Gluten-Free
Dair y-Free
Vegetarian
Gluten-Free
executive chef
•
ken ohlinger
restaurant manager
•
erin zegarra
Dair y-Free
Vegetarian
Gluten-Free
Dair y-Free
Vegetarian
Restaurant
Private Dining Room
This rustic mountain steak house is located
in the heart of the Snowbird Village at the
Snowbird Center.
Proudly catering to every taste including
seafood lovers and vegetarians. Choose
from the famous Filet Oscar, hearty portions
of prime steak, fresh seafood or even the
full-flavored Australian Lobster Tail. The
extensive wine list will complement this meal
to remember.
We suggest selecting a few appetizers,
served family style as your guests arrive.
Full menu up to 60 people or a limited menu
can be done for the entrées selection.
Restaurant Bookings
(801) 947-7900
Entrées
The Steak Pit proudly serves U.S.D.A Prime and Wagyu beef
Entrées are served with your choice of side dish,
Steak Pit salad bowl and sprouted wheat bread.
Starters
Bacon-Wrapped Scallops*
Complimented with a spicy Dijon sauce
16
Hand Cut Steaks
Shrimp Cocktail*
Other excellent choices
Served with tomato-horseradish sauce
12
Prime 12 oz. Peppercorn New York Strip*
44
Served with a sherry and wild mushroom sauce
Jalapeño Potato Skins*
Crispy potato skins topped with jalapeños and bacon
Prime 16 oz. Rib-eye*
10
44
Topped with smoked sea salt
Artichoke (seasonal)
Wagyu 8 oz. Filet Mignon*
Citrus aïoli and drawn butter on the side
10
Sautéed Mushrooms
Australian Lobster Tail*
60
1 lb. Alaskan King Crab*
46
Oven-Baked Sea Scallops*
36
Grilled Salmon Fillet*
43
Prime 12 oz. New York Strip*
43
Fresh Idaho Rainbow Trout*
Wagyu 9 oz. Teriyaki Bavette*
34
Grilled Teriyaki Shrimp*
À La Carte
Wagyu 9 oz. Bavette*
Your choice of one included with each entrée
Grilled Teriyaki Breast of Chicken*
33
10 oz. Premium Pork Chop*
21
19
Stuffed with tofu, mushrooms and red peppers
27
Delicious additions to any entrée
½ Order of Teriyaki Shrimp*
12
½ Order of Oven-Baked Scallops*
Béarnaise Sauce
*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness.
27
Oven-Baked Pot Stickers
Steamed Vegetable
6
Steamed Asparagus
6
Rice Pilaf
5
Baked Russet Potato
5
Twice-Cooked Cheese Potatoes
5
Split Plate Charge (includes an extra salad)
9
29
With citrus herb crust
Prepared with a white wine and herb-butter sauce
8
29
Topped with Florentine sauce
6
18
½ lb. Alaskan King Crab*
24
½ Australian Lobster Tail*
30
Sherry Mushroom Sauce
6
*If you have a food allergy be sure to advise your server.
Chef Abe Rainey
Restaurant Manager Kevin Simms
Restaurant
Lounge
Private Dining Room
This intimate mountainside bistro and lounge
offers Americanized French cuisine. Year after
year, guests return for the coconut shrimp and
fine-dining fare that are offered in this cozy
eatery, located in The Lodge at Snowbird.
We suggest you select 2 appetizers served
family style, then 2 salads, 3 entrées and 2
desserts from our menu for your guests to
choose from. The Willows Room is a perfect
private option for groups up to 18 people
looking for a “Chef’s table” feel.
Restaurant Bookings
(801) 947-7900
DINING ROOM
Assiette de Fromages
Beehive Cheese Co. Aggiano, Utah — cow’s milk, dry yet creamy
Beehive Cheese Co. Teahive, Utah — cow’s milk, fragrant, soothing
Point Reyes Blue, California — raw cow’s milk, rich and creamy
Manchego, Spain - pasteurized sheep’s milk, piquant, firm, aged 12 months
Served with preserved fruit, candied walnuts, crostini.
One Selection 9
Starters
Two Selections 12
Three Selections 15
Entrées
Coconut Shrimp
Bistro Slaw, Jalapeño Dipping Sauce / 15
Crispy Pork Belly
American Kobe Bavette Steak
Spice Crust, Fingerling Potato Salad,
Buttermilk-Onion Purée,
Red Wine Demi-Glace / 37
Chai Pickled Grapes, Shaved Celery / 14
Smoked Paprika, Malt Aïoli / 12
Cedar-Roasted Salmon
Corn and Fingering Potato Hash,
Tahini Yogurt, Fresh Herb Vinaigrette / 25
Smoked Salmon
Bistro Burger
8 oz. Angus Beef Patty, Bistro Secret Sauce,
your choice of Smoked Cheddar, Blue Cheese
or Swiss on a Ciabatta Bun, French Fries / 16
[Add bacon + $2]
Smoked Pork Chop
Creamy Heirloom Beans, Peach Chutney / 31
Chicken Cracklings
Sandwiches
Toast Points, House Rémoulade / 12
Chicken-Chile Burger
Caramelized Onions, Smoked Paprika Aïoli,
Bistro Slaw / 15
BBQ Bacon-Chicken Sandwich
Roasted Chicken Breast, Bacon,
Cheddar Cheese, Barbeque Sauce,
French Fries / 15
Grilled Natural Chicken
Flat Bread
Currant Couscous, Preserved Lemon / 23
Blistered Tomatoes, House-Made Ricotta,
Herbs and Toasted Hazelnuts / 11
Steakhouse Meatloaf
Mashed Potatoes, Sourdough Bread,
House Steak Sauce / 23
French Onion Soup
Croûton, Melted Gruyère / 10
Salads
Soup du Jour
9
Bistro Cobb
Field Greens, Arugula, Hard-Boiled Egg,
Bacon, Roasted Chicken, Tomatoes,
Blue Cheese, Buttermilk Dressing / 17
Romaine Wedge
Sides
Tomatoes, Blue Cheese, Candied Bacon,
Blue Cheese Dressing / 15
Fresh Sautéed Corn
with Browned Butter / 5
Citrus Beets
Savory Granola, Citrus Vinaigrette,
Yogurt, Greens / 14
Fries with Herbs
5
Caesar
Mashed Potatoes
Sprouted Sunflower Seeds, Tomatoes,
Parmesan / 12
[add roasted chicken +$5]
5
House Greens Salad
Field Greens, Arugula, Croûtons,
Toasted Fennel Vinaigrette / 9
Club
Roasted Chicken Breast, Lettuce, Tomato,
Bacon, Avocado, Tarragon Aïoli / 15
Foster’s Glorified Grilled Cheese
Three Cheeses, Tomato, Basil Aïoli,
Red Onions, Sourdough Bread,
French Fries / 13
Wild Mushroom “Burger”
Spinach, Basil Aïoli, Red Onions,
French Fries / 13
Sweets
Mascarpone Cheesecake
Vanilla Oat Crumble,
Berry Compote / 10
Bittersweet Chocolate Cake
Salted Caramel Gelato,
Caramel Corn / 10
Sticky Toffee Pudding
Vanilla Bean Gelato,
Buttery Toffee Sauce / 9
Carrot Cake
Cream Cheese Frosting, Candied Carrots / 9
Lemon Tartlet
Mascarpone Cream, Berries / 9
Gluten-Free
Dairy-Free
Vegetarian
Please advise your server of any allergies.
An 18% gratuity will be added to guest checks of parties of 8 or more.
*Thoroughly cooking foods of animal origin such as beef, eggs, lamb, pork, poultry or shellfish reduces
the risk of foodborne illness. Consult your physician or health care official for further information.
Exceutive Chef & Restaurant Manager RJ Peterson
Restaurant
Patio
Serving à la carte breakfast and lunch cuisine, beer, wine
and cocktails, year-round. Located in the heart of the
Snowbird Center on Level 3, guests can enjoy aprèsski fare during the winter. Dishing up hearty food for
over 30 years, The Forklift is a very versatile location
for your events.
Inspire yourself through our menus and we will make
it come alive. From a skiers’ grab-and-go meal to a
fondue night around the fireplace, The Forklift is a the
perfect casual dining location for your private group.
For breakfast or lunch events with groups of 18 or
more, we recommend selecting a limited menu up to
6 entrees. For après-ski gatherings, we suggest to
pre-select your appetizers. Private dinner buffets are
also available from $29 to $59 per person.
Restaurant Bookings
(801) 947-7900
soups & salads
Eggs & MorE
Soup of the Day
hash-brown potatoes and your choice of english muffin, biscuit, sourdough or
sprouted nine-grain toast
6/9
Soup & Salad
14
cup of soup and house salad
egg whites available upon request
House Salad
Snowbird Omelet*
14
grilled ham, tomatoes, mushrooms, onions, cheddar cheese
Garden Omelet*
14
egg whites, mushrooms, spinach, tomatoes
Eggs As You Like*
15
(2) eggs any style, your choice of smoked bacon, sausage or griddled ham
9
spring mixed greens, tomatoes, onions, cucumbers, carrots, red wine vinaigrette
Cobb Salad
15
spring mixed greens, bacon, diced chicken, gorgonzola crumbles, hard-boiled egg, tomatoes,
Romaine Wedge
14
gorgonzola crumbles, bacon lardons, tomatoes, buttermilk dressing
Blue Cheese and Pear
14
organic baby spinach, romaine, candied walnuts, dried cherries, tart cherry balsamic vinaigrette
ThE forklifT favoriTEs
Eggs Benedict*
Spinach Salad
15
kurobuta ham, tomatoes, poached eggs, hollandaise sauce, toasted english muffin, hash-brown
potatoes
French Toast Plate*
15
(2) pieces challah bread, (2) eggs any style, smoked bacon
add blueberries, bananas or walnuts
3
Biscuits and Gravy Combo*
15
Add grilled chicken to any salad 4
ForkliFt Favorites
Forklift Burger*
16
beef patty, lettuce, onions, tomatoes, cheese, toasted ciabatta bun, french fries
choose your cheese: smoked irish cheddar, provolone, smoked gouda, swiss, pepper jack, blue cheese
veggie patty available upon request
country gravy, (2) eggs any style, hash-brown potatoes
Huevos Rancheros*
14
(2) eggs, black beans, red salsa, shredded cheddar-jack cheese, fried corn tortillas, hash-brown
potatoes
Biscuit Sandwich
14
(1) egg, kurobuta ham, spinach and espresso aïoli, house-made biscuit
Tofu Scramble
12
mushrooms, tomatoes, onions, potatoes, spinach, sprouted nine-grain toast
House Granola
11
oats, almonds, sesame seeds, walnuts, peanuts, coconut, raisins, sunflower seeds, brown sugar,
molasses, seasonal fruit, plain non-fat yogurt
Sweet Cream Pancake Plate
15
(2) eggs any style, smoked bacon, (2) sweet cream pancakes, whipped cream
Breakfast Burrito
12
scrambled eggs, sausage, tomatoes, mushrooms, peppers, onions, shredded cheddar-jack cheese,
homemade salsa, hash-brown potatoes
À la CarTE
Patty Melt
16
beef patty, rye bread, caramelized onions, swiss cheese, french fries
Smokehouse Burger*
17
beef patty, smoked bacon, beehive cheese co. smoked irish cheddar cheese, house BBQ sauce,
toasted ciabatta bun, french fries
veggie patty available upon request.
Fish Tacos*
14
(2) lime-chili tilapia tacos, fresh cabbage, tomatillo-jalapeño salsa, queso fresco, creamy avocado
dressing, corn tortillas, rice & black bean salad
Roasted Turkey Panini*
16
house-roasted turkey, organic baby spinach, smoked gouda, red pepper aïoli, toasted ciabatta bun,
french fries
Cuban Panini
17
pulled pork, kurobuta ham, mustard aïoli, pickled vegetables, toasted ciabatta bread, french fries
add blueberries, bananas or walnuts 3
Grilled Pesto Chicken Sandwich
16
sun-dried tomatoes, organic baby spinach, aged provolone cheese, pesto aïoli, toasted ciabatta bun,
french fries
Pulled Pork Biscuit
15
smoked pork, coleslaw ,chipotle BBQ sauce, house-made biscuit, french fries
One Egg
2.50
Two Eggs
4
Ham, Smoked Bacon or Breakfast Sausage Links
4
Biscuits and Gravy
5
Hash Browns
5
Pesto Grilled Cheese
14
smoked gouda cheese, provolone cheese, herb pesto, toasted sourdough bread, french fries
French Dip
16
roast beef, swiss cheese, horseradish aïoli, au jus, toasted hoagie roll, french fries
Substitute a house salad or cottage cheese 2
Beverages
Pepsi, Diet Pepsi, Mountain Dew, Dr. Pepper, Sierra Mist, Root Beer, Lemonade,
Raspberry Lemonade, Iced Tea
BEvEragEs
Pepsi, Diet Pepsi, Mountain Dew, Dr. Pepper, Sierra Mist, Root Beer,
Lemonade, Raspberry Lemonade, Iced Tea
Fruit Juice (apple, orange, cranberry, grapefruit, V8)
Hot Chocolate, Cider, Hot & Herbal Tea, Coffee & Decaf
Whole, 2% or Skim Milk
Fruit Juice (apple, orange, cranberry, grapefruit, V8)
3.50
4/5
3.50
4/5
City Brew Coffee & Decaf
3.50
Americano
3.50
Espresso
3.50
Cappuccino
gluten-free
vegetarian
4/5
City Brew Coffee & Decaf
3.50
Espresso
3.50
Americano
3.50
Cappuccino
4.50
Latte
4.50
gluten-free
vegetarian
dairy-free
We use local, fresh product, made from scratch in-house daily.
Please advise your server of any food allergies or sensitivities. Gluten-free bread is available upon request.
dairy-free
Please advise your server of any food allergies or sensitivities. Gluten-free bread is available upon request.
3.50
Whole, 2% or Skim Milk
4.50
We use local, fresh product, made from scratch in-house daily.
3.50
4/5
Hot Chocolate, Cider, Hot & Herbal Tea, Coffee & Decaf
4.50
Latte
* Thoroughly
14
organic baby spinach, fresh raspberries, fresh blueberries, feta cheese, curry vinaigrette
* Thoroughly
cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness.
Consult your physician or public health official for further information.
An 18% gratuity will be added to parties of 8 or more. Split plate charge $3.
cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness.
Consult your physician or public health official for further information.
An 18% gratuity will be added to parties of 8 or more. Split plate charge $3.
Restaurant
Lounge
This casual Italian restaurant and lounge,
located on level 3 of the Iron Blosam Lodge,
offers stunning alpenglow views complementing
the Italian cuisine.
We suggest selecting a few appetizers, served
family style as your guests arrive. Full or limited
menu can be done for the entrées selection.
Winter Only.
Restaurant Bookings
(801) 947-7900
TA
PAS
PIZZAwildflower
restaurant & lounge
ANTIPASTI
SOUP & SALAD
Garlic Knots
$7
DF V
oven-baked bread knots with roasted garlic and
oregano. served with roasted tomato sauce.
Bruschetta
V
toasted tuscan bread, chopped tomatoes, basil,
garlic, extra virgin olive oil and a balsamic
reduction.
arancine
the daily soup. Just ask.
$10
$10
V
minestra del Giorno*
classic caesar*
$16
a sampling of italian-style meats, cheeses
and roasted vegetables. served with house-made
cracker bread.
insalata
insalata dello cheF
Quattro FormaGGi
$14
V
crushed tomato sauce, Fontina cheese, Gorgonzola,
fresh mozzarella, Parmigiano-reggiano, basil
and extra virgin olive oil.
caPrese
PASTA
Bianca*
Prosciutto, arugula, Parmigiano-reggiano, fresh
mozzarella, basil and extra virgin olive oil.
*
all pastas are served with a breadstick.
sPaGhetti al Pomodoro
$13
WildFloWer
$16
PePPeroni*
$14
crushed tomato sauce, prosciutto, artichoke hearts,
roasted mushrooms, toasted pine nuts, fresh
mozzarella, basil and extra virgin olive oil.
crushed tomato sauce, pepperoni and mozzarella.
diaVolo*
$15
Verde
$15
Fettuccini con sausaGe raGu
$16
sPaGhetti con meatBalls*
$18
Fettuccini alFredo*
$14
traditional meat sauce and Parmigiano-reggiano.
mozzarella, oven-roasted tomato marinara, garlic
and Parmigiano-reggiano.
V
VeGetale
$19
Penne Pesto*
$14
sautéed shrimp with roasted red peppers,
fresh garlic and basil. served over capellini.
house-made pesto with sautéed garlic, basil, and
roasted pine nuts.
add chicken or sausage for $3.
add shrimp for $6.
lasaGna italia*
$19
BaKed chicKen Parmesan*
$20
$15
Pasta del Giorno*
$mP
$15
Gluten-Free / DF dairy-Free / V Vegetarian
Please advise your server of any food allergies or sensitivities.
Gluten-free pizzas and pastas are available upon request.
crushed tomato sauce, roasted mushrooms, tomatoes,
zucchini, artichoke hearts, roasted red peppers,
garlic, basil, and mozzarella.
Ground beef, pork sausage with mozzarella,
ricotta, asiago and Parmigiano-reggiano. topped
with oven-roasted tomato marinara, melted
mozzarella and Parmigiano-reggiano.
PePPeroni calzone*
oven-roasted marinara and spaghetti.
crushed tomato sauce, ricotta cheese, pepperoni and
mozzarella.
cheese calzone
V
crushed tomato sauce, ricotta cheese, mozzarella and
Parmigiano-reggiano.
VeGetale calzone
V
$15
crushed tomato sauce, roasted mushrooms, artichoke
hearts, roasted red peppers, ricotta and mozzarella.
add a vegetable
add pine nuts, a meat or a cheese.
Gluten-free crust
served with a breadstick.
Gelato del Giorno
$6
tiramisu
$9
Berries con zaBaGlione
$8
mascarPone cheesecaKe.
$9
Flourless chocolate torte
$9
the daily gelato. Just ask.
ladyfinger biscuits, espresso, mascarpone,
cocoa, coffee liqueur.
Fresh berries, marsala zabaglione.
Fruit compote.
Berry coulis.
GF
draFt Beers
Fiore
Full strenGth Beers
aGaVe rita
White
$10
cazadores Blanco tequila, agave, cointreau,
lime juice, lemon juice, salted rim.
tree Well
$10
Bombay sapphire gin, lime juice, simple
syrup, mint leaves, soda water.
$10
limoncello, lemon juice, la marca Prosecco,
lemon twist, sugared rim.
the dirtY old Goose
BloodY maria
$10
iron Blosam
$10
Grey Goose cherry noir vodka, cointreau,
lemon juice, soda water.
cinnamon Fire cider
$6
Fireball cinnamon whisky, hot apple cider,
18% gratuity for 8 or more people.
Vernaccia, rondolino, teruzzi & Puthod ’13,
san Gimignano
Frascati superiore, regillo,
tenuta di Pietra Porzia ’02/’03, tuscany
lugana, san Benedetto, zenato ’11, Veneto
Principessa Gavia, Gavi ’13/’14, Piedmont
Fiano di avellino, Feudi di san Gregorio ’09,
campania
$40
$45
$50
$40
$65
sParKlinG
$8Glass $40Bottle
red
$8Glass $40Bottle
Prosecco, la marca, Veneto
el Jimador tequila, spicy Bloody maria mix,
italian skewer.
* thoroughly cooking foods of animal origin such as beef, eggs, fish,
lamb, pork, poultry or shellfish reduces the risk of foodborne illness.
consult your physician or public health official for further information.
$8Glass $40Bottle
moscato, ecco domani ’11, Veneto
chardonnay, ruffino ’13, tuscany
Bianco Fiordaliso, roccafiore ‘11, umbria
soave “i Prandi”, marcato ’11, Veneto
Pinot Grigio, riff ’14, delle Venezie
$10
Grey Goose vodka, dry vermouth, lemon juice,
olive juice, Gorgonzola stuffed olives,
rosemary sprig.
We use fresh, local ingredients made from scratch in-house daily.
$6 Bottle
laGunitas iPa
sierra neVada Pale ale
sQuatters hoP risinG douBle iPa
Wasatch Ghostrider White iPa
deschutes BreWerY JuBelale
deschutes BreWerY BlacK Butte Porter
anGrY orchard aPPle GinGer hard cider
$10
Bacardi coconut rum, pineapple juice, orange
juice, grenadine, toasted coconut.
cinnamon stick.
$5 Pint $18 Pitcher
moaB sQueaKY BiKe nut BroWn ale
uinta 801 Pilsner
sQuatters Full susPension Pale ale
Wasatch slicKrocK session iPa
COCkTAILS VINO
limoso
shrimP scamPi*
$14
V
V
house-made alfredo sauce, sautéed red onions,
basil and zucchini tossed with fettuccini.
add chicken or sausage for $3.
add shrimp for $6.
crushed tomato sauce, pepperoni, roasted red bell
peppers, crushed red pepper, garlic, mozzarella
and extra virgin olive oil.
Fresh mozzarella, Parmigiano-reggiano, ricotta
and basil pesto.
$13
DF V
oven-roasted tomato marinara, garlic and
*
$14
V
Garlic oil, fresh tomatoes, fresh mozzarella,
basil and balsamic drizzle.
$11
mixed greens, tomatoes, artichoke hearts,
roasted mushrooms, prosciutto di Parma,
croutons, toasted pine nuts, shaved
Parmigiano-reggiano and balsamic vinaigrette.
$13
V
$9
GF V
*
PIZZA & CALZONE
Fresh mozzarella, crushed tomato sauce and basil.
$9
V
mixed greens, sour cream italian vinaigrette,
sun-dried tomatoes, cracked pepper and shaved
house-made artisan thin crust. approximately 11”
marGherita
$6/9
romaine lettuce, caesar dressing, croutons
and shaved Parmigiano-reggiano.
Parmesan-risotto croquettes served with roasted
tomato sauce.
camPionatore *
DOLCI BEER
Valpolicella, Bolla ’13, Veneto
chianti, straccali ’14, tuscany
Barbera, Briccotondo, Fontanafredda ’13 Piedmont
cabernet/sangiovese, Banfi, col di sasso ’14, tuscany
Pinot noir, cline, cool climate ’14 sonoma coast
chianti classico, cecchi ’11, tuscany
nebbiolo, marghe, damilano ’13, Piedmont
non confunditur, rosso toscano,
argiano ’11/’12, tuscany
chianti classico, riserva,
castello di Querceto ’09/’10, tuscany
Valpolicella superiore, ripassa,
zenato ’09, Veneto
Barolo, lecinquevigne, damilano ’10, Piedmont
tignanello, antinori ’07, tuscany
$45
$50
$60
$65
$95
$99
$325
extras
$2
$3
$4
PASTA
PIZZAwildflower
restaurant & lounge
Executive Chef – RJ Peterson Restaurant Manager – Carrie Bean
Restaurant
Tequila Bar
Dinner is served year-round at El Chanate,
treating guests to a diverse menu ranging
from mini slopes and carne asada to chile
verde. Home to one of Utah’s largest tequila
menus.
We suggest you select 2 appetizers served
family style, then up to 4 entrées from our
menu for your guests to choose from. Group
menus available.
Restaurant Bookings
(801) 947-7900
chef’s favorites –––––––––––––––––––––––––––––––––––––––––––––––––––––
chef’s favorites –––––––––––––––––––––––––––––––––––––––––––––––––––––
CHILES RELLENOS* 23
Anaheim
peppers stuffed
CHILES
RELLENOS*
23 with spicy
chipotle
chickenstuffed
and cheese,
battered then
Anaheim
peppers
with spicy
lightlychicken
fried, Mexican
rice, battered then
chipotle
and cheese,
refried
beans
lightly
fried,
Mexican rice,
refried
beans
SOPES
DE CARNE ASADA* 18
masa cornbread rounds, asada steak,
for the table –––––––––––––––––––––
classics ––––––––––––––––––––––––
burritos and tacos are served with Mexican rice
and refried beans.
QUESO DIP 10
cheddar cheese, peppers
HOT BEAN DIP 9
cheddar-Jack cheese, onions,
black beans, refried beans
MINI SOPES* 10
spicy chipotle chicken, queso fresco,
creamy salsa de árbol, avocado-tomatillo
salsa, sour cream
PORK EMPANADAS* 10
Chihuahua cheese, lightly fried,
creamy salsa de árbol, habanero salsa
BLACK BEAN NACHOS 14
cheddar-Jack cheese, black beans,
peppers, onions, sour cream, guacamole
add spicy chipotle chicken* 6
GUACAMOLE 8
fresh avocado, pico de gallo, queso fresco
SHRIMP TAQUITOS* 11
four large shrimp hand-wrapped in flour
tortillas, lightly fried, topped with
pico de gallo, creamy salsa de árbol,
and avocado-tomatillo salsa
soups & salads ––––––––––––––––––
PORK CHILI* 11
award-winning chili. hominy, black beans,
guajillo chilies, onions, queso fresco
TORTILLA SOUP* 11
herbed chicken, queso fresco, tortilla strips
EL CHANATE SALAD 10
romaine lettuce, smoked corn, avocado,
pico de gallo, bell peppers, onions,
balsamic-agave dressing
add herb-grilled chicken* 6
add sautéed shrimp* 7
DINNER TACO SALAD 15
lettuce, refried beans, tomatoes, onions,
peppers, queso fresco, sour cream, salsa
choice of spicy chipotle chicken* or tofu
RAJAS QUESADILLA 13
Chihuahua cheese, poblano and Anaheim
peppers, onions, tomatoes
CARNE ASADA QUESADILLA* 17
Chihuahua cheese, asada steak,
trio of salsas
SOPES DE CARNE ASADA* 18
refried beans, queso fresco, lettuce,
masa
cornbread rounds, asada steak,
tomatoes, sour cream, chile de árbol
refried
queso fresco,
lettuce,
andbeans,
avocado-tomatillo
salsas
tomatoes, sour cream, chile de árbol
and POLLO
avocado-tomatillo
EN RAJAS salsas
CON CREMA* 17
grilled chicken breast, poblano and
POLLO
EN peppers,
RAJAS CON
CREMA*
Anaheim
onions,
tomatoes, 17
spicy
cream breast,
sauce, Mexican
grilled
chicken
poblanorice,
and
refriedpeppers,
beans, flour
tortillas
Anaheim
onions,
tomatoes,
spicy cream sauce, Mexican rice,
PORK
CHILE
refried
beans,
flourVERDE*
tortillas 17
chile verde sauce, Mexican rice,
refried beans, flour tortillas
CHIPOTLE CHICKEN ENCHILADAS* 16
soft
corn tortillas
filled withENCHILADAS*
chipotle
CHIPOTLE
CHICKEN
16
chicken,
sauce,
queso
soft cornverde
tortillas
filled
with fresco
chipotle
chicken, verde sauce, queso fresco
PESCADO A LA VERACRUzANA* 18
flakey whiteAfish
with
PESCADO
LAsmothered
VERACRUzANA*
18
veracruzana
served with
flakey white sauce,
fish smothered
with
Mexican rice
veracruzana sauce, served with
Mexican
rice
POLLO
& MOLE*
21
chicken smothered with our original recipe
POLLO
&
MOLE*
21 tortillas and
mole, served with flour
chicken rice
smothered with our original recipe
Mexican
mole, served with flour tortillas and
FILETE
CON
NOPALES* 17
Mexican
rice
a contemporary take on fajitas featuring
steak and
cactus.
Served with
FILETE
CON
NOPALES*
17flour
tortillas,
Mexican rice,
beans
a contemporary
takerefried
on fajitas
featuring
steak and PIBIL*
cactus.19
Served with flour
COCHINITA
tortillas, Mexican
rice, refried
beans
slow-braised
pork marinated
in achiote,
wrapped in a banana leaf
COCHINITA PIBIL* 19
CHICKEN QUESADILLA* 15
spicy chipotle chicken,
cheddar-Jack cheese
PORK CHILE VERDE* 17
chile verde sauce, Mexican rice,
PORK CHILE COLORADO* 17
SPICY CHIPOTLE CHICKEN TACOS*
14
shredded chipotle chicken, lettuce, onions,
cilantro, queso fresco
SIRLOIN WITH ANCHO DEMI-GLACE* 26
(2) 5 oz. lime-marinated sirloin, sautéed
PORK CHILE COLORADO* 17
onions, served with ancho corn
spicy guajillo sauce, Mexican rice,
sides –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
CARNE ASADA TACOS* 16
asada steak, grilled onions, pico de gallo,
lime wedge
FISH TACOS* 15
grilled fish, queso fresco, garlic-yogurt
sauce, cabbage
SHRIMP TACOS* 16
sautéed shrimp, cabbage, garlic-yogurt
sauce, queso fresco
PORK TACOS* 14
marinated pork in adobo sauce, onions,
cilantro, chile de árbol sauce
spicy guajillo sauce, Mexican rice,
ExTRA TORTILLA CHIPS 2
slow-braised
pork marinated
in achiote,
SIRLOIN
WITH ANCHO
DEMI-GLACE*
26
wrapped
in a banana leaf
(2)
5 oz. lime-marinated
sirloin, sautéed
onions, served with ancho corn
MExICAN RICE 2
sides
–––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
ExTRA
SALSA 2
BLACK BEANS 2
CORN
OR FLOUR
TORTILLAS
3
ExTRA
TORTILLA
CHIPS
2
REFRIED
MExICANBEANS
RICE 22
GUACAMOLE
ExTRA
SALSA 23
RICE
AND
BEANS 22
BLACK
BEANS
HABANERO
SAUCE
2
CORN
OR FLOUR
TORTILLAS
3
FRENCH
5 2
REFRIEDFRIES
BEANS
ANCHO CORN 5
GUACAMOLE 3
RICE AND BEANS 2
HABANERO SAUCE 2
FRENCH FRIES 5
ANCHO CORN 5
CARNE ASADA BURRITO* 17
grilled asada steak, peppers, onions,
Mexican rice, garlic-yogurt sauce
CHICKEN AND RICE BURRITO* 14
spicy chipotle chicken, queso fresco,
Mexican rice
SUPER VEGGIE BURRITO 13
bell peppers, onions, tomatoes, rice,
cabbage, black beans, garlic-yogurt
sauce, Mexican rice
smother your burrito in verde sauce and queso
fresco add 4
Carlos Perez has been head chef at El Chanate since 2005. Originally from the city of Chihuahua, Carlos
has created a menu featuring authentic cuisine from all areas of Mexico, with a special emphasis on the
tastes of northern Mexico. The Chef’s Favorites section of the menu especially exemplifies Chef Perez’s
heritage and includes his personal favorite, Chiles Rellenos.
We hope you enjoy El Chanate’s diverse flavors of Mexico in our spectacular mountain setting.
Carlos Perez has been head chef at El Chanate since 2005. Originally from the city of Chihuahua, Carlos
has created a menu featuring authentic cuisine from all areas of Mexico, with a special emphasis on the
tastes of northern Mexico. The Chef’s Favorites section of the menu especially exemplifies Chef Perez’s
chili pepper
indicates
the
dish cannot be prepared mild, as the
heritage and includes The
his personal
favorite,
Chiles
Rellenos.
ingredients have intrinsic heat.
We hope you enjoy El Chanate’s diverse flavors of Mexico in our spectacular mountain setting.
If you have a food allergy, be sure to advise your server.
Gluten-Free
Dairy-Free
Vegetarian
The chili pepper indicates the dish cannot be prepared mild, as the
*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces
ingredients have intrinsic heat.
the risk of foodborne illness. Consult your physician or public health official for further information.
The chili pepper indicates the dish cannot be prepared mild, as the
Exceutive Chef Carlos Perez
(801) 933-2464 privatedining@snowbird.com ingredients have intrinsic heat.
Gluten-Free
Restaurant Manager Riley Marlowe
Dairy-Free
Vegetarian
*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces
Restaurant Bookings
(801) 947-7900

snowbird restaurants

Transcription

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