Cuisine starts June 26
Evening Session starts June 28
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Sample Programs and Menus

Selected below are some of the menu items we like to teach in our programs. Call us so we can custom design a menu that you and your guests can make under the direction of our award-winning Executive Chefs


Classic Tomato Bruschetta
Crostini with White Bean Puree & Onion Relish
Chicken & Cilantro Wontons with Hoisin Sauce
Prosciutto Wrapped Asparagus
Keftedes (Lamb Meatballs) with Tzatziki sauce or with smoked paprika tomato sauce
Smoked Salmon Tartar on Toast w/Caper Crème Fraiche
Crustless Veggie Mini Quiches
Grilled Zucchini Parmesan
Veggie Spring Rolls
Crab Cakes with Roasted Red Pepper Aioli
Sambal Chicken Skewers with Honey Soy Sauce
Belgian Endive with Goat Cheese, Figs and Utah Clover Honey
Tarragon Salmon Phyllo Bundles
Apples with Manchego & Grilled Pancetta
Caprese Skewers or Greek Salad on a Stick
Soup Shooters (Winter Squash & Apple, Carrot Ginger, Fennel & Leek, Red Pepper, Tomato Cream)


Roasted Yellow & Red Beets, Watercress, Pickled Red Onion, and Bleu Cheese, Pistachio Vinaigrette
Whole Leaf Romaine Leaves, Handmade Croutons, and shaved Parmesan Cheese, Classic Caesar Dressing
Butter Leaf Lettuce, Honey Crisp Apples, Candied Walnuts, and Manchego Cheese, Champagne Vinaigrette
Baby Spinach, Strawberries, Candied Pecans, and Feta Cheese, White Balsamic & Honey Vinaigrette
Arugula & Mizuna Greens, Dried Cherries, Sliced Pears, Toasted Walnuts and Goat Cheese, Lemon & Apple Cider Vinaigrette
Endive, Radicchio & Watercress, shaved Raw Asparagus, Grapefruit sections, and Pecorino Toscano, Citrus Dressing


Italian Risotto (Choice of: Leek, Asparagus, Mushroom, Squash, Saffron, Peas, Tomato)
Lemon Rice Pilaf
Classic Mashed Potatoes or Whole Smashed Potatoes with Cream & Chives
Potatoes Fondant Poached in Stock, Butter & Fresh Thyme
Soft Polenta Finished with Cream & Parmesan
Couscous with Shallots & Fresh Herbs or Bulgar Wheat or Freekeh Grains
Four Cheese Potato Gratin or Herb & Tomato Stewed Cannellini Bean
Ricotta Gnocchi or Potato Spinach Gnocchi (Choice of: Roma Tomato/basil Sauce or Brown Butter Sage)

Main dishes

Herb-Roasted “Mary’s” Airline Chicken Breast
Pan Seared Pork Tenderloin, Rosemary, Garlic & Dijon
White Wine & Herb Braised Duroc Pork Shank
Grilled Pacific Coho Salmon, Lemon & Tarragon
Utah Trout “en Papillote” (Fish steamed in Parchment Paper with Aromatics) Other Fish Choices: Sea Bass, Halibut, Salmon, Sole, Snapper
Rack of Pork “Arista” marinated and roasted with Garlic and Fennel
Organic Piemontese Beef Roulade stuffed with Spinach, Peppers & Feta
Angus Beef Loin Oven-Roasted with Garlic & Thyme
Pasture Raised Colorado Lamb T-Bone Chops
Morgan Valley Roasted Leg of Lamb


Lemon Panna Cotta with fresh Berry Coulis or Lavender Honey Panna Cotta with fresh Berry Coulis
Chocolate Molten Cake with Caramel Sauce or Chocolate Coca Cola Fudge Cake
Seasonal Berries with fresh Mint and Cream
Butterscotch Pudding with Whipped Cream and Chocolate Ganache
Lemon Blossom Pound Cake
Tiramisu with fresh Berries or Limoncello Mascarpone Semi-Freddo
Local Assorted Fruit Crisp with Fresh Vanilla Ice Cream