Glitretind Restaurant - Dinner menu

Lobster-Celery Root Soup - 13
baby celery, truffle chantilly

Baby Romaine Leaves - 13
balsamic gelee, broiled white anchovy, garlic croutons, parmesan dressing

Farmer Jones Red Greens - 14
pickled blueberry, hazelnut relish, local goat cheese panna cotta, blueberry vinaigrette

Seared Foie Gras - 22
roasted pear bread pudding, asian pear carpaccio, Utah honey vinegar

Warm Baby Potato & Beet Salad - 13
petit arugula, smoked cipollini onion vinaigrette

Kobe Short Ribs - 15
vegetable salad, fried horseradish mayonnaise

Maine Sea Scallop - 17
white asparagus, watercress, buttermilk whey, foie gras butter

Steak Cut Wagyu Carpaccio - 19
crisp sweet potatoes, smoked buttermilk rocitta, extra virgin olive oil, candied olives

Buffalo Flank Steak & King Crab - 37
sweet potato gratin, suchokes, and green onions

Pacific Black Cod - 37
parsnip purée, black pearls, confit fennel, citrus oil

Roasted Poulet Rouge Chicken - 29
wild rice risotto, baby winter vegetables, buttermilk gravy

Filet of Double R Ranch Beef - 44
german butterball potato purée, chive butter, carrots and beans

Utah Lamb T-Bone and Braised Lamb Shoulder - 38
winter mushroom and squash ragout

Hawaiian Barrumundi - 37
vintage bean cassoulet, citrus gremolata

Muscovy Duck Breast with Caraway - 41
spaetzle, rotkraut, ale poached apples

Pinot Noir Risotto - 27
Utah feta cheese, crosne and winter green salad, olive oil braised kohlrabi

Rocky Mountain Elk Tenderloin - 47
tuscan kale, boniato potato purée, cranberry chutney