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Menu

Yuta

  • Daily breakfast | 7-10:30AM

    Weekend brunch | 11AM – 230PM

    Weekday lunch | 11AM – 3PM

    Nightly dinner | 5:30-9PM

    Bar open daily | 11AM – 11PM

Snacks

Everything Hawaiian Bread

  • lodge cultured butter, black lava salt

  • butter service | $5

  • 10

yukon potato

  • potato chips, olive oil potato puree, umami seasoning
  • 12

endive

  • roasted beets, pistachio dukkha, boursin
  • 12

tuna hand roll

  • tuna, wasabi mayo
  • 20

spicy tuna bites

  • umami mayo, nori cracker, harissa
  • 20

caviar hash browns

  • triple 000 ossetra caviar, koji cream, chives
  • 28

lobster roll

  • curry nage, chives, feuille de bric
  • 28

Appetizers

hiramasa crudo*

  • citrus cured hiramasa, apple vierge
  • 30

salade rouge

  • pickled beets, cacao beet puree, gracie’s farm lettuces
  • 25

sunchokes and oca salad

  • crispy sunchokes, oca confit, pickled ramps, sunflower seeds
  • 24

miso butternut squash soup

  • mushroom cream, roasted mushrooms
  • 22

gracie’s sunchoke & leek soup

  • roasted leeks, sunchoke & potato parisienne
  • 22

tagliatelle

  • truffle butter, herb bread crumbs, parmesan
  • 30

scallops*

  • orange & carrot nage, concentrated carrot, pickled carrot
  • 35

foie gras*

  • huckleberry glaze, blackberry consomme, brioche croutons
  • 38

Entrées

gnocchi

  • taleggio cream, truffle streusel, mushrooms
  • 47

striped bass*

  • tapioca crisp, saffron lemon gel, orange butter
  • 58

varlaks salmon*

  • tobiko dill sauce, tzatziki, cornichon
  • 56

elk chop*

  • potato rosti, cumberland sauce, parsnip puree
  • 70

wagyu tenderloin*

  • celery root puree, tempura turnips, brown butter pommes puree
  • 80

*We are required to inform you by the Utah state food code that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness | For your convenience, a 20% gratuity will be added to all parties