Plated dinners include a selection of two entrées, chef’s choice of accompanying side dish, seasonal fresh vegetable, freshly baked bread and mixed green salad.
Select two entrées. Priced per person. Entrée specific final counts are required with a 20 entrée minimum per selection.
*Entrée options for groups of 10-40 persons.
Roast Prime Rib of Bison (free-range) (G)
With blackberry sage sauce
Beef Tenderloin Medallions (G)
Served with mushrooms and caramelized shallot demi
Rack of Lamb (G)
With a red currant demi
Pan Seared Venison (G)
With Madeira green peppercorn sauce
Snake River Farm Wagyu Beef
*Roast Prime Rib of Beef (G)
*Petite Tenderloin of Beef (G)
Roasted shallot demi
Snake River Farms Chili-Rubbed Kurobuta Roast Pork Tenderloin (G)
Sweet cherry-port reduction
Duroc Pork Shank
Braised in Uinta Brewing’s BaaBaa Black Lager and served with mashed potatoes
Seared Breast of Duck (G)
With burnt orange sauce
*Breast of Chicken (G)
*Herb roasted with blackberry sage sauce
*Five spice with Asian barbeque
*Tikka Masala with naan bread (Veg, G)
*Thai Coconut Chicken Curry (Veg, V, G)
Seared Ahi Tuna (G)
House Smoked Salmon (G)
Apple cider syrup
Soy-Sake Sea Bass
Pan-seared with miso sake glaze
Seared Scallops (G)
Tomato fennel sauce or Thai coconut curry (G)
Pistachio Crusted Mahi-Mahi (G)
Utah Trout (G)
Smoked tomato beurre blanc
Grilled Filet of Salmon (G)
Baja White Shrimp (G)
Shitake tomatillo sauce and corn pudding
*Spinach Artichoke Ravioli (Veg, V)
Topped with tomato ragu
*Baked Stuffed Peppers (Veg, V, G)
Vegetables, black beans, quinoa, herbed cheese and pine nut mole
*Polenta Pomodoro (Veg, V, G)
With roasted vegetables
Arugula and walnut pesto
All Alta Lodge food is made without artificial trans fats. Menus and pricing are subject to change.
Where noted items are or can be made: Veg = Vegetarian, V = Vegan, G = Gluten free.
Tax and 18% service charge are in addition to all amounts.