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
- lodge cultured butter, black lava salt
12
butter service | 5
- roast chili ricotta, lemon, espelette
- 25
- calvisius caviar, koji cream, chives
- 28
- ahi tuna, compressed cucumber, avocado, wild rice
- 25
- brioche, chive mayo, celery
- 26
- mozzarella, red pepper tapenade
- 24
Appetizers
- compressed melon, cucumbers, sweet peppers
- 25
- whipped ricotta, curly kale, sunflower dukkah, lemon
- 26
- yuzu tofu, spiced walnuts, apricots
- 22
- basil cucumber jus, wasabi, lemon, compressed green tomatoes
- 30
- asian pear, yuzu kosho, saffron, orange
- 35
- cherry tomatoes, corn, thai basil, rémoulade
- 35
- corn, sabayon, blossom, masa
- 34
Entrées
- arrabbiata, ratatouille, parmesan crumble
- 38
- poached lobster, ravioli, baby squash, guajillo
- 47
- fennel, vadouvan, couscous, trout roe, dandelion greens
- 61
- mustarda, peach, black garlic
- 55
- rosemary potato pave, carrot, moroccan spice
- 68
- wild mushroom, spring peas, roasted garlic, koji
- 80
- jojo fries, grilled carrots, rapini, béarnaise
- mp
*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 | Our menu changes with the seasons and ingredients on hand, so offerings may vary
