VALENTINE'S DAY @ Chef's Table

Book your table early, we're filling up!
We'll be running a special Valentine's Day menu on Saturday the 12th and Monday the 14th.
801-235-9111 for reservations.......
Hope you can join us!

Saint Valentine’s Day

Sweethearts Dinner 

STARTERS

Maryland Style Crab Cakes  14

Artisan Greens, Beurre Blanc & Spicy Remoulade

Coconut Crusted Shrimp 12

Zesty Orange Horseradish Sauce

Prawn Cocktail 14

Colossal “Tiger Shrimp” with House-made Cocktail Sauce,

Smoked Alder Salt & Fresh Lemon Wedges

Chef’s Table “Antipasto” Plate 15

Fresh Mozzarella, Roasted Tomatoes, Marinated Artichokes,

Shaved Prosciutto, Parmesan Croutons, Fresh Basil & Balsamic Reduction

 

SALADS

 

Caramelized Onion & Goat Cheese Tart 12

Baby Frisee & Spiral Beet Salad, Orange Supremes, Shallot-Sherry Vinaigrette

Chef’s Table Caesar Salad  18

Crisp Hearts of Romaine tossed with Asiago Cheese, Classic

Caesar Dressing and Herbed Croutons

With Herb Roasted French Breast of Chicken

 

 

ENTREES

 

Apple & Cinnamon Crusted Pork Chop   29

Utah’s Own Ballard Farms Pork, Basted with Apple & Cinnamon Glaze,

Served with Sweet Potato Puree & Baby French Beans

Seared Sustainable Salmon “For the Heart”   29

Pan Seared Salmon topped with Classic Tomato Concasse, Cold Pressed Olive Oil,

 Lemon Confit & Fresh Thyme over Red Quinoa & Vegetable Pilaf

Chef’s Table “BEEF WELLINGTON”  39

Dakota Farms Filet Mignon Coated with Wild Mushrooms, & Wrapped in Flaky

Puff Pastry, Sliced and served with Buttermilk Potatoes, Roast Broccolini

& Rich Cabernet Sauce

SURF & TURF   59

USDA Choice Dakota Farms Tenderloin of Beef, Pan seared with Veal Reduction Sauce

Served with a Butter Roast Brazilian Lobster Tail, Whipped Potatoes, Drawn Butter

And Fresh Vegetable du Jour

 TURF ALONE ... (8oz. USDA Choice Filet Mignon)  39

Tuscan Breast of Chicken   28

Olive Oil marinated French Cut Breast of Chicken filled with Aged Parma Ham &

Creamy Provolone, Pan Roast with a Basil Jus & served with Sun Dried Tomato Risotto

Herb Roast “Morgan Valley” Rack of Lamb   35

Herbed Garlic Crust & Tuscan Style Polenta Cake, Rich Lamb Jus & French Green Beans

Fresh Alaskan Halibut & Blue Fin Crab   35

”Paupiette” of Halibut filled with a light Crab Mousse, scented with Fresh Dill and served with

Lobster Butter Sauce, Julienne Vegetables & Saffron Potatoes

DESSERTS

 

Red Velvet Cake with Raspberry Sorbet  8

Warm Chocolate "Lava" Cake  with Tahitian Vanilla Cream  9

Baked Apple, Lemon & Marscapone "Purse" with Creme Anglasie  8

Almond Cherry Tart with warm Cherries "Jubilee" Sauce  8

Boy that sounds good!