Hearth

Dining at the Pete Dye Canyon Clubhouse

Award-winning Executive Chef Peter Smyth O'Brien has created a savory and memorable menu for Hearth. He favors locally farmed products to create simple, elegant menus that are perfect for the relaxed, yet upscale environment at Hearth. Chef O'Brien began his culinary career in Texas at The Mansion on Turtle Creek, and attended the prestigious Culinary Institute of America in New York. He previously owned his own French-style fine dining restaurant that catered to the likes of President and Mrs. Bush as well as Lady Bird Johnson and has been honored with awards from Food & Wine and Gourmet magazines. As chef for top resort properties in Texas, Utah, and Colorado, Chef O'Brien is a proven culinary leader and ideal for our luxury mountain club.

We invite you to dine at Hearth, or perhaps enjoy a more casual meal at the bar. Additionally, the Private Dining Room of Hearth can host groups of up to 25 people. Full, limited or tasting menus may be hand-tailored for Private Dining. Please note: reservations for a party of six or more must be cancelled by 4:00 pm the day of the reservation to avoid a, $50 dollar per reserved table cancellation fee.

Hearth Winter Menu 2012

**Subject to change**

Appetizers

Antipasto Plate      16
Dried and cured meats, artisan cheese, olives and marinated vegetables

Beef Carpaccio      12
Garnished with Arugula, Reggiano-Parmigiano, Truffle Oil & Cipriani Sauce

Tellicherry Pepper Smoked Salmon      14
On Black Bean Blini with Yellow Pepper Crème Frâiche & Fried Capers

Prince Edward Isl. Mussels      11
Roasted with Spanish Chorizo, Garlic, Herbs and White Wine

Grilled Vegetable Gnocchi Tart      11
Served with Wood Roasted Tomato Marinara and Shaved Parmesan

Ancho Chili Rubbed & Slow Cooked Baby Back Ribs      11/20
Finished over Cherry Wood Coals and Mopped with Orange-Ginger BBQ Sauce

Oyster on the Half Shell      18/32
Garnished with Aged Sherry Vinegar-Shallot Mignonette

Soup & Salad

Chefs Soup of the Moment      4/6
Freshly prepared Bisque, Chowders and Broths served ala carte

Tuscan Bean & Beef Chili      5/8
Beef Tenderloin, Root Vegetables, in a Zesty Wood Roasted Tomato & Bean Chili

House Salad      4/6
Butter Lettuce with crumbled Roquefort Cheese, Pimento, Anchovy and Shallot Vinaigrette

Caesar Salad      5/8
Romaine Leaves tossed Caesar Dressing, Shaved Pamigiano-Reggiano & Polenta Croutons

Roasted Beet & Rocket Salad      6/9
Almond Toasted "Shepherds Farm" Goat Cheese, Sun Dried Cherries & Pomegranate Vinaigrette

Entrees

Annatto Seed Rubbed and Roasted Hen      14/26
Served with Molé Manchamanteles

Mescal-Apple Glazed Snake River Farm Kurobuta Boar      20/38
Stuffed with Chorizo and garnished with Chimichurri

Vegetable Platter      Market Price
Grilled, Steamed, Sautéed and Roasted Market Fresh Vegetables

Almond & Ginger Roasted Scottish Salmon      14/26
Served with Yellow Pepper Salsa

Ancho Chili Cured, Charbroiled Tenderloin Filet      20/34
Topped with Béarnaise Sauce

Hot & Crunchy Ruby Red Trout       18/32
Garnished With "War Paint" and topped with Mango-Jalapeno Aioli

Grilled N.Y Strip Steak      22/40
Apple, Red Wine & Gorgonzola Butter

Side Dishes

Truffle-Polenta Cakes 6
Au Gratin Potato
Sautéed Spinach
Broccoli Sauté
Green Chili Mac & Cheese
Ratatouille Winter Squash
Roasted Red Skin Potato
Sweet Potato Fries

Reservations are suggested. Please contact the Promontory Concierge: concierge@promontoryclub.com or (435) 333-4000.

Nothing in this website should be construed as a solicitation in states where registration is required as a condition to the solicitation, offer or sale of real estate, but where registration has not occurred. Any reference to future Promontory Club facilities is to proposed facilities and no warranty is given or implied that any improvements not already constructed will be commenced or completed. The developer reserves the right to either eliminate entirely or modify any elements or features of any proposed amenities that are undertaken, whether through the course of design or construction, pending their completion. The developer also reserves the right to modify the privileges associated with the various types of memberships in The Promontory Club, including the terms on which such memberships may be offered to future purchasers of lots or homes within Promontory. Any prices contained herein are subject to change without notice. Any references to acreage and square footage are approximate.

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