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snowbird restaurants
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 [email protected] 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 [email protected] 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 garlic-sautéed kale 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 garlic-sautéed kale 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 garlic-sautéed kale 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 blue cheese dressing 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 $69 menu - 5 courses $59 menu - 4 cour soup Lobster Corn tomatoes salad goat cheese $69 menu - 5 courses $69 menu - 5 courses starter soup Tomato Basil reduced balsamic salad $79 menu - 6 courses 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 [email protected] 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 (801) 947-7900 [email protected] 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. Group Menu Suggestion: 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 [email protected] 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. (801) 947-7900 [email protected] 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 (801) 947-7900 [email protected] 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. Group Menu Suggestion: 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 [email protected] 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. (801) 947-7900 [email protected] Exceutive Chef & Restaurant Manager RJ Peterson (801) 947-7900 [email protected] 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. Group Menu Suggestion: 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 [email protected] 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, blue cheese dressing 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. (801) 947-7900 [email protected] (801) 947-7900 [email protected] 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. Group Menu Suggestion: 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 [email protected] 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 (801) 947-7900 [email protected] 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 Parmigiano-reggiano. * $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 Parmigiano-reggiano. 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 (801) 947-7900 [email protected] 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. Group Menu Suggestion: 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 [email protected] 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 refried beans, flour tortillas SPICY CHIPOTLE CHICKEN TACOS* 14 shredded chipotle chicken, lettuce, onions, cilantro, queso fresco SIRLOIN WITH ANCHO DEMI-GLACE* 26 refried beans, flour tortillas (2) 5 oz. lime-marinated sirloin, sautéed PORK CHILE COLORADO* 17 onions, served with ancho corn spicy guajillo sauce, Mexican rice, sides ––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– refried beans, flour tortillas 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. If you have a food allergy, be sure to advise your server. The chili pepper indicates the dish cannot be prepared mild, as the Exceutive Chef Carlos Perez (801) 933-2464 [email protected] ingredients have intrinsic heat. If you have a food allergy, be sure to advise your server. Gluten-Free Restaurant Manager Riley Marlowe Dairy-Free Vegetarian (801) 947-7900 [email protected] *Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces Restaurant Bookings (801) 947-7900 [email protected]
