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

2008 Spring Menu

First Courses

Lobster, Corn and Boursin Cream Chimichanga

Chipotle Créma, Ranui Greens 11.50

Claw Crab Bruschetta

Artichokes, Fines Herbs and Tomatoes 12.50

Potato Chevre Ravioli

Creamy Polenta, Spicy Tomato Sauce, Olive Tapenade 11.00

Fried Green Tomatoes

Roasted Pepper and Sweet Corn Salsa, Shepherds Goat Cheese 12.00

Another Course

Ranui Gardens Mixed Greens

Tomatoes, Promontory Cheddar, Cucumber Noodles Meyer Lemon Vinaigrette 12.50

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 17.50

Bibb Lettuce Tower

Crispy Shallots, Asian Vinaigrette 13.50

Entrées

Semolina Crusted Utah Red Trout

Creamy Potato and Crab Hash, Lemon-Thyme Aioli 30.00

Chipotle Apricot Glazed Salmon

Lentil Salsa, Lime Créma 31.00 Petite 16.50

Curried Pork Tenderloin

Chickpea Naan, Tomato Cucumber Yogurt Salad 32.00 Petite 17.50

Turkey Scaloppine

Roasted Peppers, Artichokes, Rock Shrimp and Herbed Risotto 29.00 Petite 15.50

Grilled Beef Tenderloin on a Crispy Potato Pancake

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

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

Roasted Garlic Fettuccine

Sweet Pea and Country Ham, Whole Grain Mustard Butter Broth 23.00 Petite 12.00
With Grilled Chicken 29.00 Petite 16.00

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 5.30 pm, Open Everyday December thru March