November 19, 2025
Salad: Arugula, Fresh Mozzarella and Heirloom Tomatoes, Balsamic Vinaigrette
Beef: 8 oz. Filet of Beef Tenderloin,
Fish: Pan Roasted Chilean Sea Bass with Lemon Butter Sauce
Vegetarian Dish: Rasted Cauliflower Steak, Wild Rice, Sauteed Spinach and Red Bell Peppers
Sides: Chef’s selection medley of seasonal vegetables and sides.
Dessert: Chocolate Ganache Cake
January 21, 2026
Soup: Potato Leek Croute
Beef: Red Wine Braised Short Ribs
Fish: Grilled Atlantic Salmon with Lemon Dill Sauce
Vegetarian Dish: Eggplant Parmesan with Pasta and chef’s green vegetable
Sides: Chef’s selection medley of seasonal vegetables and sides.
Dessert: Mile High Carrot Cake
February 18, 2026
Salad: Park City Club Salad with Field Greens, Pine Nuts, and a Tomato Wedge with Tarragon Vinaigrette
Beef: Steak Diane with Mushroom Sherry Sauce
Fish: Parmesan Crusted Cod with Lemon Caper Sauce
Vegetarian Dish: Mushroom Risotto with Chef’s vegetables
Sides: Chef’s selection medley of seasonal vegetables and sides.
Dessert: Candied Ginger Creme Brulee
March 18, 2026
Salad: Mixed Baby Greens, Yellow Tomatoes, Feta, Champagne Vinaigrette
Beef: Herb Crusted Petite Beef Medallions with Peppercorn Sauce
Fish: Parmesan Crusted Trout with Caper Sauce
Vegetarian Dish: Orchetta Pasta with Olive Oil, Mixed Vegetables and Portabello Mushrooms
Sides: Chef’s selection medley of seasonal vegetables and sides.
Dessert: Texas Chocolate Pecan Cake
April 22, 2026
Salad: Wedge of Iceberg, Bacon and Tomatoes with Bleu Cheese Dressing
Beef: 8 oz. Filet of Beef Tenderloin
Fish: Sauteed Lemon Sole with Lemon Butter Sauce
Vegetarian Dish: Jasmine Rice with Stir Fry Vegetables with Snow Peas
Sides: Chef’s selection medley of seasonal vegetables and sides.
Dessert: New York Cheesecake with Fresh Berries