1637 SHORT LINE DR. PARK CITY, UT 84060
PHONE: 435-649-8181

2009 Spring/Summer

First Courses

Low Country Style Shrimp N' Grits

Crisp Smoky Bacon, Fried Dill Pickles 12.50

Stuffed Portobello Mushroom

Dungeness Crab, Citrus Emulsion 11.50

Spring Pea and Green Curry Risotto

Coconut Crème Fraiche 11.00

Vegetable Spring Roll

Wakami Seaweed Salad, Mango Hot & Sour 10.50

Another Course

Local Organic Greens

Tomato, Feta Cheese, Cucumber and Citrus Emulsion 13.50

Warm Spinach Salad

Whole Grain Mustard, Crisp Smoky Bacon, Feta Cheese and House-made Croutons 13.50
With Spicy Chicken Livers 15.00

Our Classic Caesar Salad

11.50
With Grilled Chicken 16.50

Hanger Steak Salad

Ranui Greens, Farro, Blue Cheese and Grilled Onions,
Horse-Radish Dijon Vinaigrette 17.00

Entrées

Sautéed Turkey Scaloppini

Roasted Peppers, Artichoke Bottoms, Tomatoes, Garlic and Herbs
Rock Shrimp and Chive Risotto 29.00 Petite 17.00

Pan-Seared Pork Loin

Green Apple Demi-Glace, Goat Cheese Potato-Puree 32.00 Petite 18.50

Utah Red Trout Fillet

Lemon Caper Brown Butter, Pancetta and Herbed Cous-Cous 30.00

Grilled Beef Tenderloin on a Crispy Potato Pancake

Sautéed Spinach, Smoked Onion Demi-Glace and topped with Haystack Onions 36.00

Pan-Roasted Dover Sole

Puttanesca, Saffron Fettuccine 32.00 Petite 17.50

New Zealand Rack of Lamb Marinated in Garlic and Herbs

Roast Potatoes, Braised Mushrooms and Spinach, Green Peppercorn Demi-Glace 40.00 Half Rack 21.00

House Vegetable Sampling

An Assortment of This Evenings Vegetables Arranged In A Hearty Fashion 23.00

Jerry Garcia, Chef/Owner -- Brent Whitford, Sous Chef
Chez Betty in the Copperbottom Inn - (435) 649-8181 for reservations
Dinner from 6:00 pm, Closed Tuesday and Wednesday, Open Everyday December thru March