Appetizers
$13 – 17
Oysters on the Half Shell
fresh and succulent, served individually, by the half dozen or by the dozen
Coconut Bathed Fresh Mussels and Cockles
in a savory Thai-style sauce with grilled Hawk & Sparrow bread
Hearth Roasted Bacon Wrapped Dates
with bleu cheese mousse, sweet balsamic drizzle, and the light crunch of toasted hazelnut
M.M. Raclette Cheese Fondue
traditional Swiss cheese blend, with bread and fresh veggies for dipping
Beet Muhammara Dip
brilliant beets blended with walnuts and mild spices, served with fresh from the hearthstone oven flatbread triangles, raw jicama and snap peas
Coconut Bathed Fresh Mussels and Clams
thai-style with grilled Hawk & Sparrowbread
Salads
$12 – 20
Add salmon or grilled chicken to any salad.
Sandra’s Classic
herbs and spicy greens, lemon vinaigrette, truffle oil, topped with griddled Heber Valley Artisan Juustoleipa cheese
Winter Salad
organic baby greens with toasted crimini mushrooms, avocado and pomegranate, in a roasted garlic basil pesto vinaigrette
Grains & Greens
Bluebird Farm einka farro and other organic grains, hearty greens, Drake Farm goat cheese, toasted pecans, champagne vinaigrette
Stone Hearth Caesar
quick charred in the blazing oven, with house-made Caesar dressing and warm, house-made croutons
Cobb Salad
grilled chicken, bleu cheese, bacon, ham, egg, honey Dijon vinaigrette
Pub Fare
$14 – 37
fried chicken snack with sweet, spicy gochujang sauce or buffalo wing sauce with bleu cheese
Midway’s Van Wagoner ground beef, topped with caramelized onion confit, spicy sriracha aioli and your choice of Heber Valley Artisan fuego verde cheese or classic cheddar
hearty and soul-satisfying, with hints of curry and rosemary
1- fresh tomatoes, mozzarella, basil
2-pears, caramelized onion,
Drake Farms goat cheese
3-build your own three-topping pie. add toppings +$2
flash fried, served with siracha-roasted yellow pepper aioli
paired with rosemary dijon sauce, parsnip puree and roasted baby brussels
fresh salmon, stone hearth baked or fried with fresh salsa, siracha roasted yellow pepper aioli, in flour or corn tortillas, served with spicy slaw
Entrees
$26 – 45
cornflour dusted, with lemon and caper butter sauce. Served with bacon-y camp potatoes and hearty, charred greens
ask your server for today’s specialty MKT
we reverently reinvent the Chinese restaurant classic with house-made orange sauce, sauttéed Asian veggies and celestial sesame-lavender rice
served on a bed of penne tossed with bacon, onions, tomatoes, capers and balsamic. Topped with sumptuous spinach aioli
7 oz. filet with luxuriant mushroom reduction and potato-yam gratin layered with kale
NY, Ribeye, Zabutan, Wagyu Sirloin – with chef’s compound butter, potato-yam gratin, sauteed vegetable MKT
ask your server for details, vegan options also available
resting on pasilla chile mole, partnered with cumin-kissed yams, wholesome greens, sweet apples and creamy cashews.
sesame & Nori-Crusted Branzino or Seared Ahi Tuna, over black garlic ginger glass noodles, with snow peas and sweet & spicy chili sauce.
Dessert
$6 – 10
Tio Pablo’s Fresh Baked Pie
Hot Fudge Sundae
Seasonal Fruit Sorbet
Chocolate Mousse
Apple Pear Cranberry Crisp