/ Snacks /
Available for Happy Hour 50% OFF 5-6pm & 9-10pm
° CRISPY BRUSSELS SPROUTS / 7
table spice
CHICKEN MASALA TACO / 10
chermoula, paneer, potato strings, pickled onion, baby cilantro, cucumber
PORK ‘WINGS’ / 14
gochujang sauce
* SIMPLE BURGER / 18
brioche bun, bacon aioli, potato wedges
PORTOBELLO “FRIES” / 9
truffle oil, red chili flakes, grana padano
° ROASTED CARROT & BEET SALAD / 12
orange roasted beets, agave glazed carrots, goat cheese, tart cherries, parsnip crisp
+ FALAFEL / 14
baba ganoush, pomegranate, curry oil, pickled onion, roasted feta
SOUP DU JOUR / 9
showcasing the season
/ Small Pates /
* TUNA POKE/ 12
toasted sesame, pineapple, fiery sticky rice avocado
°* STEAMED MUSSELS / 14
tomato & garlic broth, sausage, chermoula, grilled bread
* TABLE 79 BURGER / 22
golden bacon aioli, egg, pimento cheese, potato wedges
*+ FALL KALE SALAD / 12
charred kale, candied walnuts, craisins, apple, blue cheese, cherry molasses vinaigrette
SMOKED ELK & CHORIZO
MEATBALL / 4
sweet corn succotash, sun dried tomato aioli
° BIBB & GREENS SALAD / 11
apples, bacon, parmesan, dijonaise
GOAT CHEESE TART / 13
herbed goat cheese, smoked salmon, tobiko roe, spinach, lemon vinaigrette
° CHARCUTERIE & CHEESE PLATTER / 19
chef’s choice of salumi, marinated olives, marcona almonds, cornichons, chestnut honey
/ Mains /
JÄGERSCHNITZEL / 34
pork schnitzel, spaetzle, roasted parsnips & carrots, mushroom gravy, roasted apple
°*+ PAN SEARED SALMON / 36
pad thai rice noodles, caramel coconut sauce, sautéed snow peas, lime
°* PIRI-PIRI DUCK BREAST / 34
yellow rice, peas, carrots, braised kale, cilantro, spiced butter glaze
POTATO GNOCCHI & ELK BOLOGNESE / 32
oyster & crimini mushrooms, seasonal vegetables, house made ricotta
+ VEGETARIAN GNOCCHI / 32
oyster & crimini mushrooms, seasonal vegetables, marsala cream sauce, blue cheese, walnuts
BBQ SHORT RIB / 36
chipotle BBQ sauce, seasonal vegetables, corn bread, herb & garlic roasted red potatoes
/ 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
CHICKEN MASALA TACO / 10
chermoula, paneer, potato strings, pickled onion, baby cilantro, cucumber
PORK ‘WINGS’ / 14
gochujang sauce
* SIMPLE BURGER / 18
brioche bun, bacon aioli, potato wedges
PORTOBELLO “FRIES” / 9
truffle oil, red chili flakes, grana padano
° ROASTED CARROT & BEET SALAD / 12
orange roasted beets, agave glazed carrots, goat cheese, tart cherries, parsnip crisp
+ FALAFEL / 14
baba ganoush, pomegranate, curry oil, pickled onion, roasted feta
SOUP DU JOUR / 9
showcasing the season
* TUNA POKE/ 12
toasted sesame, pineapple, fiery sticky rice avocado
°* STEAMED MUSSELS / 14
tomato & garlic broth, sausage, chermoula, grilled bread
* TABLE 79 BURGER / 22
golden bacon aioli, egg, pimento cheese, potato wedges
*+ FALL KALE SALAD / 12
charred kale, candied walnuts, craisins, apple, blue cheese, cherry molasses vinaigrette
SMOKED ELK & CHORIZO
MEATBALL / 4
sweet corn succotash, sun dried tomato aioli
° BIBB & GREENS SALAD / 11
apples, bacon, parmesan, dijonaise
GOAT CHEESE TART / 13
herbed goat cheese, smoked salmon, tobiko roe, spinach, lemon vinaigrette
° CHARCUTERIE & CHEESE PLATTER / 19
chef’s choice of salumi, marinated olives, marcona almonds, cornichons, chestnut honey
JÄGERSCHNITZEL / 34
pork schnitzel, spaetzle, roasted parsnips & carrots, mushroom gravy, roasted apple
°*+ PAN SEARED SALMON / 36
pad thai rice noodles, caramel coconut sauce, sautéed snow peas, lime
°* PIRI-PIRI DUCK BREAST / 34
yellow rice, peas, carrots, braised kale, cilantro, spiced butter glaze
POTATO GNOCCHI & ELK BOLOGNESE / 32
oyster & crimini mushrooms, seasonal vegetables, house made ricotta
+ VEGETARIAN GNOCCHI / 32
oyster & crimini mushrooms, seasonal vegetables, marsala cream sauce, blue cheese, walnuts
BBQ SHORT RIB / 36
chipotle BBQ sauce, seasonal vegetables, corn bread, herb & garlic roasted red potatoes
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.
