Dinner
Appetizers
Mercantile Cracker Jack’s / $4.50
Chinese Five Spice popcorn & peanut treat.
M.M. Raclette Cheese Fondue / $16
Traditional Swiss fondue, with bread and fresh veggies for dipping.
Coconut Bathed Fresh Mussels and Clams / $15
In a savory Thai-style sauce with grilled Hawk & Sparrow bread.
Hearth Roasted Bacon Wrapped Dates / $13
With bleu cheese mousse, sweet balsamic drizzle, and the light crunch of toasted hazelnut.
Beet Muhammara Dip / $12
Brilliant beets blended with walnuts and mild spices, served with hearth-fresh from flatbread, raw jicama and snap peas.
Oysters on the Half Shell
Fresh and succulent, served 1x, 6x or 12x. Market Price
Salads
Add salmon ($7); add chicken ($4)
Sandra’s Classic
Herbs and greens, lemon vinaigrette, truffle oil. Topped with griddled Heber Valley Artisan Juustoleipä Cheese.
10/16
Grains and Greens
Bluebird Farm einka farro and other organic grains, hearty greens, Drake Farm goat cheese, toasted pecans, champagne vinaigrette.
10/16
Stone Hearth Caesar
Quick charred in the blazing oven, with house-made Caesar dressing and warm croutons. Shaved parm.
10/15
Spring Salad
Lively frisee lettuce with Drake Family Farm goat cheese, toasted pine nuts, champagne vinaigrette, topped with our fresh basil-balsamic strawberry salsa.
RAF 12/17
Cobb Salad
Grilled chicken, bleu cheese, bacon, ham, egg, avocado, honey Dijon vinaigrette.
16
Pub Fare
Chick-Chacks / $12
Fried chicken pub snack with a sweet-spicy gochujang dipping sauce or Buffalo wing sauce with bleu cheese.
Stone Hearth Pizza Appetizers (10″ pies) / $14
1- Fresh Tomatoes/Fresh Mozzarella/Fresh Basil
2-Figs/Caramelized Onion/Drake Farms Goat Cheese
Or build your own three-topping pie. Additional toppings 2 ea.
3- Spring House Specialty – “Rajas Pizza Mexicano” / $16
Stone hearth-roasted poblano chiles & corn combine with chorizo sausage and pico de gallo, over our creamy cotija sauce.
Cornflour Dusted Calamari / $13
Flash fried, served with siracha-roasted yellow pepper aioli.
Juanito’s Fish Tacos / $12
Fresh salmon – stone hearth baked or fried, with fresh salsa, sriracha roasted yellow pepper aioli, in flour or corn tortillas with spicy slaw.
Utah Lamb Shepherds Pie / $18
Hearty and soul-satisfying with distinctive hints of curry and rosemary.
Cheeseburger and fries / $14
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.
Stone Hearth Pizza (15″) / $22
“Rajas Pizza Mexicano” / $16
Stone hearth-roasted poblano chiles & corn combine with chorizo sausage and pico de gallo, over our creamy cotija sauce.
Build your own: Start with our Classic Cheese Pizza $14 / Add any traditional toppings $2 ea.
Entrees
Campfire Idaho Trout / $23
Cornflour dusted, with lemon and caper butter sauce. Served with bacon-y camp potatoes and hearty greens.
Fresh Hand-Made Pasta
Ask your server for today’s specialty. Market Price.
Panko-crusted Fresh Alaskan Halibut / $38
In yellow curry, with coconut rice and sauttéed spinach, topped with sensational sesame-apple chutney.
Grilled Spring Lamb T-bone Chops / $34
Paired with rosemary dijon sauce, parsnip puree and quick-fried Brussels.
JP’s Shrimp & Grits / $31
Blackened wild shrimp in rich, creamy, pork-driven Bayou sauce over yellow corn grits with a side of southern greens.
Parmigiano-Crusted Pork Tenderloin with Spinach Aioli / $23
Served on a bed of penne tossed with bacon, onions, tomatoes, capers and balsamic. (If you substitute fries, polenta, rice or greens, this dish becomes Gluten Free.)
Beef Tenderloin Filet Mignon / $45
Wild mushroom reduction and potato-yam gratin layered with kale.
Lavender Orange Chicken / $23
We reverently reinvent the Chinese Restaurant Classic with house-made orange sauce, sautéed autumn veggies and celestial sesame-lavender rice. (Vegan/GF options available)
Daily Chef’s-Choice Cut
NY, Ribeye, Hanger, Wagyu Sirloin – with chef’s compound butter and potato-yam gratin, sauttéed green beans. Market Price.
Chef’s Vegetarian Specialty / $21
Talk to your server about today’s options and Chef will prepare a delight for you.
Stone Hearth Roasted Norwegian Salmon / $28
Resting on pasilla chile mole, partnered with cumin-kissed yams, wholesome greens, sweet apples and creamy cashews.
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