Dinner Menus
Inspiration, but never limitation!
We publish menus to inform and inspire, but never to limit. Your event planner will work directly with you and our Executive Chef to create the personalized menu of your dreams. With over 200+ years of combined culinary expertise and Utah’s most robust inventory of equipment, we quite literally do it all!
Dinner Buffets
All Dinner Buffet options include Iced Water, Coffee/Decaf, Hot Tea service, and your choice of Chilled Beverage
Assorted Rolls with Butter
Arugula and Bibb Lettuce with Mandarin Orange Segments, Mushrooms, Water Chestnuts, and Bamboo Shoots with Mango and Herb Vinaigrette
Broccoli Slaw with a Sesame Ginger Vinaigrette
Bok Choy, Ginger, Mushroom, Red Pepper, and Green Onion Sauté
Jasmine Rice
Beef and Broccoli Stir Fry in Oyster Sauce
Green Curry Mango Chicken with Sweet Carrots and Onions
Coconut Cake with Lychee Mousse or Chai Spice Chocolate Tarts
Assorted Rolls with Butter
Tri-Colored Tortilla Chips served with assorted Salsas
Mexicali Salad with torn Romaine, diced Tomatoes, Jicama, Bell Peppers, shredded Cheddar, and Black Olives served with Honey Lime Vinaigrette
Corn, Zucchini, and Poblano Chile Sauté
Cumin Scented Rice
Black Beans Mexicali
Cilantro, Lime and Honey Glazed Tilapia topped with tropical Fruit Salsa
Marinated and grilled Beef Tenderloin Tips with Chipotle Hollandaise
Aztec Chocolate Cake or Margarita Citrus Cake
Rosemary Focaccia Bread, Parmesan-Onion Baguettes, Soft Italian Rolls
Caprese Salad (Mesclun Greens, Grape Tomatoes, Mozzarella, Basil, Champagne Vinaigrette and Olive Oil
Marinated and grilled Vegetable Platter with Olive Oil and Balsamic Vinegar
Parmesan Roasted Broccoli with Toasted Pine Nuts
Chicken and Mushroom Marsala
Portabella Ravioli with Pesto Cream Sauce
Polenta Pound Cake with fresh Berries or Macchiato Chocolate Cake
Plated Dinner Entrees
All Entrees are served with House Salad, Seasonal Vegetables, Fresh Baked Roll and Butter, Dessert, Coffee/Decaf, Hot Tea assortment, Chilled Beverage, and Iced Water Carafes
Short Ribs and Salmon double entrée
Balsamic and Red Wine Braised Short Ribs of Beef (GF)
Bourbon & Molasses Glazed Salmon Filet (GF)
Roasted Brussel Sprouts & Haricot Verts with Lemon (GF)
Baby Fingerling Potatoes Roasted with Garlic & Herbs (GF)
Short Rib and Chicken double entrée
Short Ribs Braised in Balsamic and Red Wine (GF)
Your Choice of Chicken Piccata or Chicken Pesto (GF)
Roasted Seasonal Vegetables (GF)
Baby Heirloom Potatoes with Herbs (GF)
Filet of Beef au Poivre and Shrimp Scampi double entrée
Peppercorn Crusted Pan Seared Filet served with a Mushroom Sauté (GF)
Lemon Buttered Jumbo Shrimp (GF)
Fresh Haricot Verts (GF)
Roasted Baby Fingerling Potatoes (GF)
Beef Tenderloin and Sea Scallops double entrée
Jumbo Sea Scallops with a Lemon Vermouth Cream (GF)
Rosemary & Garlic Crusted Beef Tenderloin with a Black Currant Demi-Glace (GF)
Roasted Root Vegetable Medley (GF)
Wild Rice & Ancient Grains
Beef Tenderloin and Salmon double entrée
Peppercorn Crusted Beef Tenderloin with a Cabernet Demi-glace (GF)
Fresh Filet of Salmon with a Lemon Beurre Blanc and Fresh Herb Garnish (GF)
Roasted Seasonal Vegetables (GF)
Roasted Red Bliss Potatoes with Fresh Herbs (GF)
Beef Tenderloin and Chilean Sea Bass double entrée
Beef Tenderloin with Red Wine Peppercorn Demi-Glace (GF)
Fresh Chilean Sea Bass with a Clementine Shallot Beurre Blanc (GF)
Roasted Green Tipped Rainbow Carrots (GF)
Au Gratin Potatoes (GF)
Beef Tenderloin and Calvados Chicken double entrée
Peppercorn Crusted Beef Tenderloin with a Cabernet Demi-Glace (GF)
Statler Chicken topped with Caramelized Apples in Calvados Cream (GF)
Sauteed Seasonal Vegetables (GF)
Roasted Red Bliss Potatoes with Rosemary (GF)
Plated Lunches
Served with fresh baked Rolls, house Dessert, Coffee and Tea service, and carafes of chilled Beverage and Iced Water
Sun-dried Tomato Risotto with a marinated and grilled Tofu Triangle, topped with Wild Mushroom Ragout
Fresh Ravioli filled with Chèvre and Sun-dried Tomatoes, tossed in a Garden Pesto Cream Sauce
Bell Pepper stuffed with Quinoa, Vegetable Confetti, grilled Baby Bok Choy, Broccoli Rabe, Roasted Pearl Onions, and Tomato and Red Pepper Coulis
Penne Pasta tossed with Arrabiata Sauce accompanied by Balsamic and Herbed fire roasted Portabella Mushroom with feathered Asiago
Roasted Turkey Breast with Cranberry Sauce, Gravy, Sage Dressing, and Parsley Buttered Mashed Potatoes
Sliced Rosemary Pork Medallions served with a Peppercorn Red Wine Demi-Glace and Cinnamon Applesauce, accompanied by oven roasted Red Jacket Potatoes
Ginger marinated and flame seared London Broil with Mushroom Ragout and Escalloped Potatoes
Fresh Fillet of Salmon with a Maple Ginger Glaze, served with Roasted Sweet Potatoes
Chicken Breast stuffed with Provolone and Baked Ham, topped with a Roasted Chicken Velouté and served with Rice Pilaf
Boneless Breast of Chicken prepared with sliced Mushrooms, Artichoke Hearts, and Capers in a Lemon Butter Sauce; served with Wild Red Ruby Rice
Boneless Breast of Chicken served over Penne Pasta and topped with Tomato Marinara Sauce, Mozzarella, and Romano Cheese
Salad Selections
Salad Entrees
Sun-dried Tomato Risotto with a marinated and grilled Tofu Triangle, topped with Wild Mushroom Ragout
Fresh Ravioli filled with Chèvre and Sun-dried Tomatoes, tossed in a Garden Pesto Cream Sauce
Bell Pepper stuffed with Quinoa, Vegetable Confetti, grilled Baby Bok Choy, Broccoli Rabe, Roasted Pearl Onions, and Tomato and Red Pepper Coulis
Penne Pasta tossed with Arrabiata Sauce accompanied by Balsamic and Herbed fire roasted Portabella Mushroom with feathered Asiago
House Desserts
Hoisin glazed and flame grilled Tenderloin of Pork or Chicken Breast, Radicchio, Green Leaf, Spinach, fried Wonton Skins, Mandarin Oranges, Water Chestnuts, Shiitake Mushrooms, roasted Red Pepper, toasted Sesame Seeds and Citrus Vinaigrette
Sliced Mesquite Grilled Chicken Breast served on a bed of Romaine Lettuce with fresh Cilantro, grilled Peppers, sliced Tomatoes, roasted Corn, crispy Tortilla Strips and Caesar Chipotle Dressing
Market Greens, toasted Cashews, Pear Slices, dried Cranberries, and Bleu Cheese Crumbles. Served with Balsamic Vinaigrette
Baby Spinach with Craisins, crispy fried Onion Rings, Hard Boiled Egg, and Cucumber. Served with Lingonberry Vinaigrette
Mixed Greens with fresh Tomato, sliced Cucumber, Croutons, Black Olives, and Shredded Carrots. Served with Tomato Basil Vinaigrette and Ranch Dressing
Torn Romaine Lettuce with Garlic Croutons and Shaved Parmesan tossed in Caesar Dressing
Baby Spinach, Romaine, fresh Strawberries, Green Onion, Crumbled Feta, and Candied Walnuts. Served with Balsamic Raspberry Dressing.
Vegetarian Options
Choose one variety: Apple, Apricot, Blueberry, or Stone Fruit - served with Cinnamon Infused Whipped Cream
Choose one variety (the selection varies by the season but may include): Apple Spice, Peach, Coconut Cream, Banana Cream, or Double Chocolate Bourbon Pecan
Choose one variety: Carrot Cake with Cream Cheese Icing, Layered Latte, Chocolate Noir, Strawberries and Cream, Crème Brûlée Cake, Double Chocolate, or Tiramisu Torte
Choose one variety: Chocolate Raspberry Swirl, New York, Lemon, or Seasonal Flavors
A uniformed Chef creating your desired choice of delicious Crepes on our Large Evo Grill. Served with Whipped Cream, Powdered Sugar, Chocolate Sauce, and Caramel Sauce.
Please choose 1 of the following options:
Bananas Foster - Sauteed Banana Slices with Brown Sugar and Butter
Cherries Jubilee - Warm Cherries with Orange Zest and a Touch of Brandy
Cinnamon Apple Flambé - Warm Apple Slices Caramelized with Cinnamon, Brown Sugar, and Butter
Our Policies
Menu Items and Prices Subject to Change
Gluten-free, Vegan, Vegetarian, and other special dietary meals are available.
All prices are on a “per-person” basis and include buffet linens, decorative centerpiece, and service-ware.
The listed prices do not include the event production charge and applicable sales tax.
An event production charge (labor and service) are assessed by the scope of each event, please speak with your salesperson for more details.
Sour Dough and Wheat Rolls with Butter
Native Greens, Strawberries, Green Onions, Toasted Pine Nuts and local Goat Cheese with Peach-Berry Vinagrette
Oven Roasted Red Bliss Potatoes
Seasonal Garden Vegetable Medley
Grilled Morgan Valley Lamb Chop with a Rosemary Crust
Pan seared Utah Valley Trout with Lemon Zest and Cilantro, served with Sweet and Spicy Corn Relish
Stone Fruit Crisp with Whipped Cream or Milk & Honey Cake