/ Snacks /
Available for Happy Hour 50% OFF 5-6pm & 9-10pm
° CRISPY BRUSSELS SPROUTS / 7
table spice
°* STEAMED MUSSELS / 14
tomato & garlic broth, chermoula, grilled bread
PORK ‘WINGS’ / 14
gochujang sauce
* SIMPLE BURGER / 18
brioche bun, bacon aioli, potato wedges
PORTOBELLO “FRIES” / 9
truffle oil, red chili flakes, grana padano
CHICKEN MASALA TACO / 10
chermoula, panneer, potato strings, pickled onion baby cilantro, cucumber
+ FALAFEL / 14
baba ganoush, pomegranate, curry oil, pickled onion, roasted feta
° STRAWBERRY GAZPACHO / 9
roasted feta, balsamic glaze
/ Small Pates /
* TUNA POKE/ 12
toasted sesame, pineapple, fiery sticky rice avocado
° WATERMELON & KALE SALAD / 12
cucumber, roasted feta, blistered shishito pepper, pickled onion, lemon vinaigrette
* TABLE 79 BURGER / 22
golden bacon aioli, egg, pimento cheese, potato wedges
*° SCALLOP & TUNA TATAKI / 16
tabouleh, charred garlic yogurt, radish salad
SMOKED ELK & CHORIZO
MEATBALL / 4
sweet corn succotash, sun dried tomato aioli
° BIBB & GREENS SALAD / 11
apples, bacon, parmesan, dijonaise
° SMOKED HEIRLOOM TOMATO CAPRESE / 13
heirloom tomato, burratina cheese, salsa verde, elderberry balsamic glaze, roasted artichoke
° CHARCUTERIE & CHEESE PLATTER / 19
chef’s choice of salumi, marinated olives, marcona almonds, cornichons, chestnut honey
/ Mains /
* GRILLED PORK TENDERLOIN / 33
broccollini puree, soba noodles, mango, asparagus, spice infused tamari glaze
*° PAN SEARED SCALLOPS & SHRIMP/ 35
pisto, fried garbanzo bean, pecorino cheese, tomato broth, curry oil
CRISPY QUAIL / 32
mole verde, grilled polenta, braised kale, street corn on the cob
POTATO GNOCCHI & ELK BOLOGNESE / 31
VEGETARIAN GNOCCHI / 29
oyster mushroom ragout, crimini mushroom, summer peas, pecorino & house made ricotta
°*+ TERIYAKI STEAK / 35
pan fried bamboo rice, bamboo shoots, furikake, brussels sprouts, pickled cashews, mint, basil
* NY STRIP STEAK / 40
sauteed summer vegetables, mashed potatoes, natural jus
/ Kids /
Pasta with a Meatball / 8
choice of butter & parmesan, marinara, cheese
Simple Burger & Potato Wedges / 10
served with ketchup
Kids Steak & Potatoes / 12
/ Sweets /
Solid
Warm Churritos / 9
chocolate ganache sauce, vanilla creme anglaise
Amaretto Scented Tiramisu / 11
lemon curd, espresso coffee beans, hazelnut cocoa sauce
Strawberry Rhubarb Cobbler / 10
homemade granola with almonds, vanilla ice cream
Liquid
Cherry Tootsie Pop / 12
amaretto, creme de cacao, luxardo, tart cherry juice, cherry bark vanilla bitters
Espresso Martini / 12
vodka, espresso, st. george nola coffee liqueur, simple syrup
Grandma Betty’s Hot Toddy / 12
four roses bourbon, apple jack brandy, lemon, agave, apple cider
Classic Chocolate Martini / 12
creme de cacao, vodka, averna amaro, demerara syrup
° CRISPY BRUSSELS SPROUTS / 7
table spice
°* STEAMED MUSSELS / 14
tomato & garlic broth, chermoula, grilled bread
PORK ‘WINGS’ / 14
gochujang sauce
* SIMPLE BURGER / 18
brioche bun, bacon aioli, potato wedges
PORTOBELLO “FRIES” / 9
truffle oil, red chili flakes, grana padano
CHICKEN MASALA TACO / 10
chermoula, panneer, potato strings, pickled onion baby cilantro, cucumber
+ FALAFEL / 14
baba ganoush, pomegranate, curry oil, pickled onion, roasted feta
° STRAWBERRY GAZPACHO / 9
roasted feta, balsamic glaze
* TUNA POKE/ 12
toasted sesame, pineapple, fiery sticky rice avocado
° WATERMELON & KALE SALAD / 12
cucumber, roasted feta, blistered shishito pepper, pickled onion, lemon vinaigrette
* TABLE 79 BURGER / 22
golden bacon aioli, egg, pimento cheese, potato wedges
*° SCALLOP & TUNA TATAKI / 16
tabouleh, charred garlic yogurt, radish salad
SMOKED ELK & CHORIZO
MEATBALL / 4
sweet corn succotash, sun dried tomato aioli
° BIBB & GREENS SALAD / 11
apples, bacon, parmesan, dijonaise
° SMOKED HEIRLOOM TOMATO CAPRESE / 13
heirloom tomato, burratina cheese, salsa verde, elderberry balsamic glaze, roasted artichoke
° CHARCUTERIE & CHEESE PLATTER / 19
chef’s choice of salumi, marinated olives, marcona almonds, cornichons, chestnut honey
* GRILLED PORK TENDERLOIN / 33
broccollini puree, soba noodles, mango, asparagus, spice infused tamari glaze
*° PAN SEARED SCALLOPS & SHRIMP/ 35
pisto, fried garbanzo bean, pecorino cheese, tomato broth, curry oil
CRISPY QUAIL / 32
mole verde, grilled polenta, braised kale, street corn on the cob
POTATO GNOCCHI & ELK BOLOGNESE / 31
VEGETARIAN GNOCCHI / 29
oyster mushroom ragout, crimini mushroom, summer peas, pecorino & house made ricotta
°*+ TERIYAKI STEAK / 35
pan fried bamboo rice, bamboo shoots, furikake, brussels sprouts, pickled cashews, mint, basil
* NY STRIP STEAK / 40
sauteed summer vegetables, mashed potatoes, natural jus
Pasta with a Meatball / 8
choice of butter & parmesan, marinara, cheese
Simple Burger & Potato Wedges / 10
served with ketchup
Kids Steak & Potatoes / 12
Solid
Warm Churritos / 9
chocolate ganache sauce, vanilla creme anglaise
Amaretto Scented Tiramisu / 11
lemon curd, espresso coffee beans, hazelnut cocoa sauce
Strawberry Rhubarb Cobbler / 10
homemade granola with almonds, vanilla ice cream
Liquid
Cherry Tootsie Pop / 12
amaretto, creme de cacao, luxardo, tart cherry juice, cherry bark vanilla bitters
Espresso Martini / 12
vodka, espresso, st. george nola coffee liqueur, simple syrup
Grandma Betty’s Hot Toddy / 12
four roses bourbon, apple jack brandy, lemon, agave, apple cider
Classic Chocolate Martini / 12
creme de cacao, vodka, averna amaro, demerara syrup
CHEF DE CUISINE GABRIEL LEDESMA • SOUS CHEF JACOB NELSON • GENERAL MANAGER JEFF OTTERSON
° GLUTEN FREE OR CAN BE PREPARED GLUTEN FREE + CONTAINS NUTS
* These items may be served raw or undercooked based on your specification, or contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne Illness, especially if you have certain medical conditions. Your well-being is important to us. Please notify us of any allergies. Not all ingredients are listed on the menu.
KITCHEN APPRECIATION SURCHARGE
Please note that a kitchen appreciation surcharge of 3% will be included in your bill. This fee is 100% paid to our kitchen employees in order to provide a more sustainable compensation model for our valued team members. By doing this, our Destination Hospitality kitchen employees will be better equipped to meet the incredibly high cost of living in our resort markets and our guests will be able to enjoy our restaurants for years to come.
