• Cornmeal Dusted Utah Trout, Pickled Summer Squash
• Ginger and Plum Sautéed Shrimp, Carrots and Green Onions
• Grilled Norwegian Salmon, Lemon Tarragon Glaze
• Seared Scallops, Leek and Heirloom Tomato Beurre Blanc
• Pumpkin Seed Crusted Sea Bass, Romesco
• Grilled Halibut, Roasted Poblano Salsa
• ​Herbed Polenta, Summer Vegetable Ratatouille​

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• Herb Garlic and Mustard Crusted Beef Tenderloin*, Horseradish Aioli
• Rocky Mountain Elk Tenderloin*, Rustic Blackberry Jus​
• Herb Roasted Organic Chicken, Chimichurri​
• Red Wine Braised Beef Short Ribs​
• Marinated, Grilled Duroc Pork Tenderloin, Grain Mustard Glaze​
• Grilled Salt and Pepper Rib Eyes*​​
• Mushroom, Leek, and Parsnip Strudel, Blistered Tomato

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

A La Carte Sides

• Fresh Corn and Jalapeño Risotto
• Blistered Green Beans and Cherry Tomatoes
• Herbed Goat Cheese Polenta, Tomato Jam
• Grilled Asparagus, Lemon Zest and Maldon Sea Salt
• Edamame Succotash, Grilled Corn and Fresh Basil
• ​Sautéed Summer Squash, Tarragon
• Farrott Primavera- Farro Risotto Style
  
• Roasted Broccoli and Mini Peppers
  
• Brussels sprouts and Hazelnuts
  
• Swiss chard and Glazed Carrots
  
• Roasted Smashed New Potatoes, Dill, Lemon, and Goat Cheese
• Summer Vegetable Roast: Carrots, Radish, Broccoli, and Tomato
• Roasted Broccoli and Cauliflower