Starters
Tomato Bruschetta
Grilled rustic bread topped with roasted tomato-basil and fresh mozzarella, balsamic syrup, baby summer greens.
Shrimp Cocktail Martini
Butter poached jumbo shrimp, tomato vodka relish, fresh lemon
Barbequed Chicken Skewer
Sseared marinated breast of chicken, raspberry chipotle barbeque sauce, summer vegetable slaw and infused herb oil.
Appetizer Platter For Two
A sampling of butter poached shrimp cocktail, barbequed chicken skewer and tomato bruschetta served with accompanying sauces
Soups and Salads
Cabin Soup Du Jour
Cabin Wedge Salad
Butter lettuce, apple-wood smoked bacon, beefsteak tomato, shaved bermuda onions, roquefort dressing.
Caesar Salad
Petite romaine hearts, tomato bruschetta, asiago crisps, garlic croutons
Baby Field Greens
Baby field greens in a tomato cup, poached pear, candied pecans, local goat cheese with aged balsamic vinaigrette
Entrees
Five Pepper Encrusted Buffalo Tenderloin
Saffron risotto, wilted greens is whole grain mustard demi glace
Rack of Lamb
Grilled local morgan valley lamb rack, whipped potatoes, black mission fig chutney
Free Range Chicken Breast
Topped with chevere, bourbon soaked cherries, pistachios, blended wild rice and fire roasted red pepper coulis
Catch of the Day
Fresh seafood flown in daily prepared with the finest local ingredients
Wild Salmon
Basil pesto crusted Atlantic salmon, mediterranean couscous pilaf, asparagus spears and citrus-shallot vinaigrette.
Utah Red Trout
Pistachio crusted utah red trout filet, charred corn and tomato salsa, wild rice blend in lobster cream.
Filet Mignon
Center cut black angus filet of beef, brandied wild mushrooms, roasted garlic whipped potatoes, port wine reduction.
The Cabin Pasta
Pappardelle pasta, shallots, wild mushrooms, bell peppers, spinach, pesto cream sauce, prepared with marinated chicken breast or with black tiger shrimp
Venison Loin Dish
Pan seared loin of venison with drunken mushrooms, wild berry compote and whipped potatoes.
Menu for The Cabin is provided by findrestaurantmenu.com
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