HP TEMP DINNER MENU
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Executive Chef Scott Blackerby We are Proud to Support Local Farms, Ranches & Sustainable Practices A 20 % Gratuity Will Be Charged for Parties of 6 Guests or More Consuming raw or undercooked meat, fish, shellfish or eggs can increase your risk of foodborne illness EASY TO SHARE Meat Board elk sausage, smoked duck, house-made jerky buffalo salami, whole-grain mustard, Brigham Peach Chutney 14.5 Artisanal Cheese Board selection of Farmstead and artisan cheeses, honeycomb, perada, nuts, dried figs and pears, cracker bread 14. DINNER MENU 5:30PM-10:00PM SOUP AND SALAD Seasonal Soup of the Day daily market variety MP Bison Chili Wyoming bison, cumin crème, Jack cheese 9. Post Salad local greens, toasted pumpkin seeds, sun-dried huckleberries, Champagne herb vinaigrette 6.5 Market Chopped Salad spring greens, arugula, butternut squash, fennel, grape tomatoes, peppers, roasted beets, farro 11. Haydens Kale Caesar baby mixed kale, Golden Bear Aged Jack cheese, cage-free egg, garlic croutons 10. BLT and Blue Salad Bibb wedge, Sierra Nevada Blue Cheese, vine- ripened tomato, red eye bacon, house green goddess dressing 12. STARTERS Smoked Local Trout Spread avocado cream, pickled onions, toast points 12. Goat Cheese and Squash Fritters local honey drizzle, tomato jam 8. Kettle Mac and Cheese gemelli pasta, smoked bacon, Utah cheddar cheese, herb crust 12. Grilled Three-Cheese Sandwich and Tomato Bisque farmstead cheese 11. Wild Mushroom and Cheese Parcels mushrooms, Teton Cheese, onion jam 10.
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Transcript of HP TEMP DINNER MENU
Executive Chef Scott Blackerby
We are Proud to Support Local Farms, Ranches & Sustainable Practices A 20 % Gratuity Will Be Charged for Parties of 6 Guests or More
Consuming raw or undercooked meat, fish, shellfish or eggs can increase your risk of foodborne illness
EASY TO SHARE
Meat Board elk sausage, smoked duck, house-made jerky buffalo salami, whole-grain
mustard, Brigham Peach Chutney 14.5
Artisanal Cheese Board selection of Farmstead and artisan cheeses, honeycomb, perada, nuts,
dried figs and pears, cracker bread 14.
DINNER MENU 5:30PM-10:00PM
SOUP AND SALAD
Seasonal Soup of the Day daily market variety MP
Bison Chili Wyoming bison, cumin crème,
Jack cheese 9.
Post Salad local greens, toasted pumpkin
seeds, sun-dried huckleberries, Champagne herb vinaigrette 6.5
Market Chopped Salad spring greens, arugula, butternut squash, fennel, grape tomatoes,
peppers, roasted beets, farro 11.
Haydens Kale Caesar baby mixed kale, Golden Bear Aged Jack cheese, cage-free egg, garlic
croutons 10.
BLT and Blue Salad Bibb wedge, Sierra Nevada Blue Cheese, vine-ripened tomato, red eye bacon,
house green goddess dressing 12.
STARTERS
Smoked Local Trout Spread avocado cream, pickled onions,
toast points 12.
Goat Cheese and Squash Fritters local honey drizzle, tomato jam 8.
Kettle Mac and Cheese gemelli pasta, smoked bacon,
Utah cheddar cheese, herb crust 12.
Grilled Three-Cheese Sandwich and Tomato Bisque farmstead cheese 11.
Wild Mushroom and Cheese Parcels
mushrooms, Teton Cheese, onion jam 10.
Executive Chef Scott Blackerby
We are Proud to Support Local Farms, Ranches & Sustainable Practices A 20 % Gratuity Will Be Charged for Parties of 6 Guests or More
Consuming raw or undercooked meat, fish, shellfish or eggs can increase your risk of foodborne illness
DINNER MENU 5:30PM-10:00PM
OFF THE GRILL
Bison Ribeye Zinfandel demi-glace, sweet potato mash 48.
Coffee Rubbed Elk huckleberry juniper jus, fingerling-cauliflower purée 34.
Heritage Pork Tenderloin heirloom bean stew 24.
Center Cut Ribeye “Cowgirl Cut” house-made steak sauce 35.
Free-Range Chicken Breast grilled fruit salsa, ancient grain risotto 23.
MEDIUM PLATES
Dutch Oven Bison Brisket stout-braised, sweet potato mash, tobacco onions 19.
Cast Iron Skillet Trout roasted corn, bacon, spring onion & golden mushroom ragoût, fennel slaw 22.
Rustic Vegetable Pot Pie seasonal local vegetables, mushrooms, fresh herbs, flaky pastry 16.
Steak and Fries grilled Angus steak, truffle parmesan fries, arugula 21.
Duck Confit pappardelle, roasted beets, melted leeks 19.
Post Burger Wyoming-ranched Angus, Beehive Cheddar Cheese, caramelized onions, Persephone Bakery Bun 14. add bison burger 3. add bacon 2.
MARKET TASTING Choice of 1/6 or 3/14
Green Beans
Roasted Mushrooms
Brussel Sprouts
Roasted Sweet
Potato Fries
Yukon Mash
Butternut Squash
Griddled Broccolini
Heirloom Bean Stew
Ancient Grain Risotto
