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The Farm Restaurant

Farm Local Charcuterie Board Farm Beef Tenderloin The Farm Scallops Farm Beef Dish Farm Dessert The Farm Dining Room
Open: Year-round, hours vary by season
Location: Ski Beach, across from the base of Red Pine Gondola
Hours: Open for summer starting July 1, 2015 for dinner from 5:00 - 9:00 pm.
Cuisine: Fresh, Prepared from Scratch, Sustainable fare

The Farm was named one of "Utah's 25 Best Restaurants" in 2015 and "Best New Restaurant" in Utah in February 2012 by Salt Lake Magazine. At The Farm, you'll find fresh, prepared from scratch, sustainably-raised fare. Whenever possible, we strive to source from local farms and purveyors.

Make a reservation with OpenTable

Dinner Menu

Small Plates

Farm Cheese 
pickled pears, tender greens, toast

Country Pate 
red pepper relish, grain mustard, dried fruit confit, grilled bread

Bison Chili
Gold Creek smoked cheddar, scallions

Braised Oxtail Onion Soup 
Beehive Barely Buzzed cheddar crostone

Local Charcuterie Board 
selection of Creminelli salumi, grain mustard,
fruit confiture, pepper relish, house pickles and grilled bread

Butternut Squash and Brussels Sprouts   
Toasted pumpkin seeds, dried cranberries, crispy bacon,
grilled chicories, Slide Ridge Honey vinaigrette

Zoe’s Pickled Beets and Kale
Gold Creek feta, toasted walnuts, preserved fig vinaigrette

Maple Glazed Pork Belly 
Sweet potato spoon bread, port soaked cranberries

Winter Lettuces and Herbs 
pine nuts, shaved roots, fine herbs, pickled tomatoes, buttermilk dressing

Large Plates

Pan Braised Half Chicken and Dumplings 
heirloom carrots, split peas, sage veloute

Club Steak 
Beehive Promontory scalloped potatoes, garlic rapini, caraway jus

Idaho Sturgeon 
cider and bacon braised cabbage, smoked cauliflower puree, stewed tomatoes

Koosharem Steelhead Trout 
house made handkerchief pasta, matsutake mushrooms, broccolini, truffled leek cream

Beef Tenderloin 
cottage fries, Creminelli pancetta, Brussels sprouts, cipollini onions, mushroom jus

Sugar House Herb Brined Tomahawk Pork Chop 
Roasted hash of butternut squash, rutabaga, turnip, and shelling beans,
buttermilk onion ring, pickled mustard seed gastrique

Clark’s Farm Lamb Shank 
creamy celeriac, heirloom carrots, lacinato kale, pickled pearl onions, thyme braisage

Roast Stew of Winter Squashes 
celery root , pearl onion, carrot, sage, kale, potato

Broccoli Casserole 
Beehive Promontory Cheddar, Stone Ground sourdough,
egg noodle, wild mushrooms, Oregon truffles, fine herbs

Crispy Vegetable Marrow  
basil sprouts, marsala mushroom puree, savoy spinach, brown sugar

**Consuming raw or undercooked meats, poultry, seafood or eggs
may increase the risk of food-borne illness, especially if you have certain medical conditions.

Dessert Menu

Slide Ridge Honey Cake 
caramelized pears, toasted almonds

Green Apple Cobbler
candied peanuts, vanilla bean ice cream, caramel

Derby Pie 
chocolate ice cream, bourbon cream

sugar glazed, chocolate glazed

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