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Shallow Shaft Bar & Restaurant @ Alta Ski Area
| Restaurant |
Telephone |
Price Range |
| Southwestern |
800 523-4866 |
$$$ |
| Cuisine |
Atmosphere |
Reservations |
| Southwestern |
Rustic Elegance |
Recommended |
| Location |
At Ski Area |
| Dinner Hours |
6pm-10pm |
|
Top Southwestern Restaurant in
Utah
To a silver miner living in Alta around the turn of the century,
"digging a shallow shaft" was another way of saying "I'm going to
take some time off - perhaps for a libation and a bite to eat."
Now in its thirtieth anniversary season, Chef Tim Garling and
host Kathy Garling welcome you to the Shallow Shaft. This
intimate sixty-five-seat restaurant is the perfect place to enjoy
the warmth of good company and superb views of the Wasatch
Mountains. Here you will find friendly, knowledgeable service and
a meal called "one of the best in the State of Utah." We feature
wild game, fresh seafood, pasta, chicken, and Angus beef
prepared in a critically acclaimed Southwest motif. In addition,
we have taken special care assembling an international assortment
of fine wines, spirits, and beers to please the discriminating
patron. "Small and unpretentious," the Shallow Shaft is the "top
southwestern restaurant in Utah," proclaimed the 1997 Zagat
Survey of Rocky Mountain Restaurants.
Appetizers
CRAB STUFFED MUSHROOM CAPS An award winning recipe. 12
JUMBO PRAWNS Grilled jumbo prawns "en brochette." Served with red and green chili sauces. 11
SMOKED SALMON & AVOCADO QUESADILLA The salmon is mesquite smoked here at the Shallow Shaft. Served with roasted chilies, black beans, sour cream, and avocado. 11
SAUTÉED MUSHROOM CAPS Served hot in our port wine and garlic butter sauce. 9
SOUP DU JOUR Prepared fresh in our kitchen bowl 5 cup 3
SALAD Dinner salad 4
Entrées
(In addition to this limited menu, every evening we have several, constantly changing, "specials" available.)
HOUSE SMOKED ATLANTIC SALMON Fresh salmon cold-smoked here at the Shallow Shaft. Finished in the oven and served with a honey-lime-chipolte glaze and fresh grapefruit. 23
MEDALLIONS of PORK TENDERLOIN braised with apple cider, balsamic vinegar, sun-dried cherries, and Fresno chilies. 24
RACK of LAMB An entire rack of New Zealand Spring Lamb, crusted with seasonings, oven roasted, then finished with our ancho chili sauce. 37
NEW YORK STEAK Ten ounces of premium angus beef broiled to your specifications. 26
NEW YORK STEAK "NEPTUNE" Broiled ten ounce cut of premium angus beef, classic béarnaise sauce, and four lemon-butter broiled jumbo prawns. 35
LINGUINI with HOUSE SMOKED CHICKEN BREAST House mesquite-smoked chicken sautéed with fresh vegetables in a cascabel chili, sun-dried tomato cream sauce. 18
LINGUINI al PESTO Our pesto is made from opal basil, imported sun-dried tomatoes, and traditional Italian goat's milk romano cheese. 17
SEAFOOD PASTA Red crab claws, sea scallops and jumbo prawns sautéed with fresh vegetables. Served on a bed of fettuccine in a light cream sauce. 23
All entrées are served with a dinner salad. All entrées except pasta, come with your choice of wild rice pilaf or steamed new red potatoes.
SPLIT CHARGE: 9
Desserts
DEATH BY CHOCOLATE For the chocolate lover, we feature a very chocolaty chocolate torte served with fresh raspberry-mint coulis.
TARTE TATIN The flavor of caramel is combined with the flavor of succulent apples baked in butter and cinnamon under a golden crispy pastry crust. Unmolded upside-down and served with crème fraîche.
HOMEMADE ICE CREAM Flavors found nowhere else, made fresh here at the Shallow Shaft
Desserts are $7
Beverages
San Pellegrino (1ltr.) or
Lurisia Italian sparkling mineral water 7.00
Espresso 3.00 Cappuccino and Café au Lait 3.50
Milk, Coffee, Sodas, Tea, and Herbal Teas 2.50
A LIQUOR MENU IS AVAILABLE UPON REQUEST
Please, No Separate Checks.
(For parties of six or more, an 18% gratuity may be added)
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