dinner menu


beginnings

 

Spanish Octopus meyer lemon, arbequina olives, charred scallion, raddish  $16

Taste of Beets coffee infused goat's milk panna cotta, pistachio, dill  $14

Farm Egg quinoa, piquillo pepper, manchego cheese, kimchi  $15

Rabbit carrot ragout, black pepper croutons, shaved mushrooms  $18

Seasonal Soup  $10

soup explorations

Sundance Salad currants, candied pecans, goat cheese, house vinaigrette  $13

Herb Salad haricot vert, arugula, honey-meyer lemon vinaigrette, toasted amarenth  $13

Duck Confit frisse, pomegranate vinaigrette, bluecheese, quail egg  $17

entrees

Elk Loin sunchokes, huckleberry soubise, cipollini onions, pumpkin $46

Duo of Chicken potato gratin, demi; rainbow chard, romanesco  $32

Whole Utah Trout pine smoked mussels, apple puree, rutabaga, beets  $35

Trio of Pork poached pear, celery root, chicory, chestnut puree  $38

Quinoa honey mustard, rutabaga, brussels sprouts, endive  $30

Branzino en Salsa Verde pancetta, turnips, carrot, fennel, clams  $38

Tree Room Pepper Steak wilted spinach, buttermilk mashed potatoes, mango chutney  $44

Papardelle pickled miatake, brussels sprouts, kumquats, white chocolate   $31

 

 

Reservations: 866.627.8313

 

Tree Room Chef Daniel Sweisford

 

A 20% gratuity will be added to parties of five or more.
$15 Split Plate Charge on Entrees

* Menu only available during regular business hours