Park City Elite Private Chefs
Unique Small Plates Menu
Build Your Own 3-7 Course Meal
Starter Courses
Lobster Fritter Lolli Pop
Myer Lemon Basil Aioli
Heirloom Micro Greens
Morgan Valley Rosemary Crusted Lamb Chop Pop
Raspberry Jalapeño Glaze
Alaskan King Crab Tower
Hass Avocado, Serrano, Cucumber, Heirloom Micro Greens, Cilantro
Mango Lime Salsa, Sweet Chili Gel, Basil & Myer Lemon Aioli
Seared Hudson Valley Grade A Foie Gras
Balsamic Fig Jam, Caramelized Apple Pear Compote, Black Truffle Caramelized Onions
Herbed Crostini, Petite Savory French Toast
Ahi Tuna Poke Tower
Hass Avocado, Green Onion, Cilantro
Chili Oil, Sesame Oil, Fresh Lemon
Crisp Wonton Chips & Rice Crackers
Sesame Ginger Crusted Seared Sashimi Grade Ahi Tuna Steak
Honey Chipotle & Sesame Soy Lime Dipping Sauces
Crisp Wonton Chips & Wasabi Ginger Slaw
Seared Hudson Valley Grade A Foie Gras
Balsamic Fig Jam, Black Truffle Caramelized Onions
Herbed Crostini
Beet Trilogy Salad
Brown Butter Toasted Pine Nuts, Red Onion, Crispy Pancetta
Bull’s Blood & Golden Beets & Humboldt Fog Ash Aged Goat Cheese
On a Bed of Fresh Mescaline Greens
Aged Balsamic Basil Vinaigrette
18 Hour Braised Grade A Maple Bourbon Pork Belly
Caramelized Apple Pear Chutney
Purple Sweet Potato Chips
Cold Water Lobster Fritters
Garlic & Herb Beer Batter
Myer Lemon Aioli & Basil Oil
Petite Salad Duo
Tropical Fruit Salad
Mango, Kiwi, Pineapple, Dragon Fruit
over Jicama Slaw
Cilantro Lime Vinaigrette
&
Goat Cheese & Berry Salad
Dried Utah Cherries, Maple Cheyenne Candied Pecans
Humboldt Fog Goat Cheese & Seasonal Berries
Raspberry Champagne Vinaigrette
Red Meat Courses
Rosemary Thyme Rubbed Local Bison Tenderloin
Caramelized Seasonal Artisan Mushrooms
Tart Cherry Pino Noir Reduction
Served With
Sautéed Asparagus
Roasted Garlic & Herb Compound Butter
Myer Lemon
Prosciutto Wrapped Summit County Tenderloin of Beef
Roasted Garlic & Rosemary
Cabernet Reduction & Juniper Dust
Served Over
Duck Fat “Smashed” Heirloom Fingerling Potatoes
Rosemary, Thyme, Garlic & Smoked Sea Salt
Rosemary & Thyme Crusted Morgan Valley Lamb Rip Chop
Raspberry Jalapeño Glaze
Herb Crusted Morgan Valley Lamb Rip Chop
Lavender Honey Glaze
Toasted Pecans
Espresso Braised Short Rib
Cascade Raw Milk Cheese
Fig Gastrique
Sourdough Croustade
Savory Herb Crusted Bison Tenderloin Medallion
Seared Grade A Hudson Valley Foie Gras
Caramelized Black Truffle Onions
Tart Cherry Port Wine Gel
Espresso Crusted Grass Fed Beef Tenderloin
White Truffle Gorgonzola Mouse
Raspberry Pino Nior Reduction
Prosciutto Wrapped Summit County Tenderloin of Beef
Roasted Garlic & Rosemary
Cabernet Reduction & Juniper Dust
Served Over
Smashed Heirloom Fingerling Potatoes
Caramelized Onions, Lemon & Chive
House Smoked Herb Butter
Poultry Courses
Herb Brined Duck Breast
Blackberry Jalapeño Compote
Served Over
Black Currant Pistachio Couscous
Pistachio Puree
Savory Herb Rubbed Cornish Game Hen Thigh
Roasted Garlic Brown Butter
Served Over
Black Truffle Wild Rice Pilaf
Toasted Pine Nuts, Caramelized Shallot, Sun Dried Tomatoes
Courses from the Sea
Toasted Hazel Nut Crusted Chilean Sea Bass Filet
Citrus Herb Emulsion
Myer Lemon
Served Over
Seared Asparagus Slaw
Saffron Hollandaise
Basil & Pine Nut Crusted Center Cut Halibut Filet
Citrus Herb Emulsion
Parmesan Crisp
Served Over
Grilled Sweet Corn Succotash
Organic Rainbow Chard & Caramelized Leeks
Heirloom Micro Greens & White Wine Reduction
Basil & Pine Nut Crusted Center Cut Halibut Filet
Citrus Herb Emulsion
Parmesan Crisp
Served Over
Grilled Sweet Corn Succotash
Local Organic Rainbow Chard, Caramelized Leeks
Heirloom Micro Greens, White Wine Reduction
Smoked Norwegian Salmon Tower
Cucumber Smoked Salmon Wrapped Local Herbed Chevre
Pacific Sturgeon Caviar
Lemon Dill Emulsion
Pea Tendrils
Oysters Rockefeller
Broiled on a Bed of Pink Himalayan Rock Salt
Myer Lemon Aioli
Micro Greens
Basil Oil
Hazelnut Crusted Pan Seared Scallops
Served over a bed of
Heirloom Micro Greens
Mango Citrus Vinaigrette
Roasted Garlic Butter Seared Salmon Belly’s
Served over a Crispy Pancetta Polenta Round
Citrus Herb Marinated Seared Chilean Sea Bass
Served over
Sunflower Shoot Slaw
Citrus Honey Vinaigrette
Intermezzo
Chef’s Seasonal Gazpacho Selection
Chef’s Choice Intermezzo
Garden Beet Gazpacho
Cucumber, Crisp Green Apple, Red Grape
Chiffonade of Mint
Heirloom Tomato & Basil Gazpacho
Basil Oil & Petite Parmesan Crisp
Local Utah Peach Sorbet
Fresh Raspberry & Mint
Dessert Courses
House Made Goat Cheese Stuffed Sourdough Doughnut
Raspberry Jalapeño Jelly
Lavender Honey Cream Chantilly
Baileys Irish Cream Creme Brulee
Kahlua Drizzle
Carmel Chocolate Praline Crisp
Served With
Baileys Irish Cream Cappuccino Shot
Cacao Dust
Chocolate & Passion Duo
Passion Fruit Crème Brulee Cheese Cake Tower
Tropical Fruit Salsa
Kiwi Coulis
&
Chocolate Torte
Fresh Raspberry Lemon Coulis
Lavender Honey Whipped Cream
Petite Chocolate Lovers Trio
Petite Dark Chocolate & Sea Salt Mousse Shot
Raspberry Coulis & Fresh Berries
&
Chefs Selection of House Made Truffles
&
Petite Chocolate Torte
Blueberry Lavender Coulis
Lavender Honey Whipped Cream
Chef Dalton’s Famous Lavender Crème Brulee
Edible Flowers & Seasonal Berries
Salted Carmel Espresso Cheese Cake
Dark Chocolate Crumb Crust, Fleur De Sel
Brandy Carmel