the UK based Restaurant and Hotel Review


Utah - Wimbledon Village - Menu 2000

This 100 cover restaurant boasts pavement to ceiling glass window frontage and features leather chairs and banquettes in vibrant colours combined with natural materials such as limestone, marble and wood to create a truly stylish and 'grown-up' dining environment. The signature design feature is the 'bar height' table in the centre of the restaurant with seating for up to 25 diners.

Executive chef, Daniel McDowell has created a contemporary American menu using only the finest ingredients. Typical dishes include Ginger and lime broth with wild mushroom and corn dumpjings; porcini rubbed rack of lamb; fig filled breast of Guinea Fowl or pan seared kingfish.


				Utah Dinner Menu

Fresh Utah Breads

Starters

00Ginger and Lime Broth with Wild Mushroom & Corn Dumplings		6
Blue Swimmer Crab Chowder, Seaweed Breadsticks				6
Caesar Salad								7
Pan Fried Soft Shell Crab, Smoked Tomato Sauce				8
Goats Cheese Profiteroles, Spiced Fig Salsa and Arugula Leaves		7
Scorched Cuttlefish with Cilantro dressed Leaves & Coconut Chips	7
Picos Blue Cheese Tamale with Roast Pepper Stew and Sage Crema		7
Pan Seared Duck Livers with Horseradish Pancake and Sundried 
Cherry Jus								8
Maple Roasted Quail with Citrus & Date Cous Cous & Rosella Jam		8


Main Courses

Chargrilled Tuna with Wild Rice and Cracked Wheat Salad			13
Pan-seared Kingfish with Potato & Spring onion Rosti Napa Cabbage	14
Seafood Rice Cazuela, Baby Squid, Mussels, King Prawns 			17
Porcini Rubbed Lamb Rack with Vanilla Bean Mash				16
Chargrilled Iowa Rib Eye Steak with Potato and Thyme Gratin, 
Bordelaise Sauce							16
Fig filled Breast of Guinea Fowl with Blue Corn Bread and 
Prosciutto Stuffing							14
Osso Bucco, Slow Braised Veal Shank, Crush Pea Mash			15
Butternut Squash Risotto with Monterey Jack 				12

Side Dishes	all at 3

Mixed Leaves with Oil & Vinegar Dressing
Arugula with Cabernet Sauvignon Vinegar dressing
Vanilla Bean Mash
Potato & Thyme Gratin
Vegetable of the Day

Puddings

Rice Pudding Brulee					5
Pecan Pie with Orange Scented Marscapone		5
Lemon Grass Pannacotta					5
Chocolate and Pistachio Mousse				5
Polenta and Orange Cake with Passion Fruit Sorbet	5
Selection of Homemade Ice Cream, Pistachio Biscotti	5

A Selection of European Cheeses				6

Head Chef: Gavin Houghton
Executive Chef: Daniel McDowell
An optional service charge of 12.5% will be added to your bill


Please send your comments to us at: Dine-Online
NB Dine Online is an independent review magazine. We have no business connections with any of the restaurants and hotels we write about. We do not make bookings or reservations for you!

Back to Dine Online Home Page


Dine Online Copyright Clifton Media Associates January 2000, All rights reserved.

Views or opinions expressed by authors are not necessarily those of the publishers, Clifton Media Associates. While every care is taken in compiling this publication, the publishers cannot assume responsibility for any effects arising therefrom.