Grappa

Name: Grappa
Address: 151 Main St., 84060, UT, 84060
Telephone: 435-645-0636

151 Main St., Park City, UT 84060, US

• Monday: 5:00PM-10:00PM •Tuesday: 5:00PM-10:00PM •Wednesday: 5:00PM-10:00PM •Thursday: 5:00PM-10:00PM •Friday: 5:00PM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 5:00PM-10:00PM •

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Details

Cuisine: Italian
Parking:
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Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
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Antipasti E Primi

Calamari Friti

Crispy Calamari, Lemon Caper Aioli and Fresh Tomato Marinara

Asiago Toasted Gnocchi

Served with Shaved White Truffles and a Sage Brown Butter Sauce

Vol-au-vent of Fruits of the Sea

Lobster, Shrimp and Scallop Morsels with a Pinot Grigio, Shallot Butter and Fine Herbs

Surf and Turf Tartare

Two Separate Tastes. One Tartar of Black Cod and One of Tenderloin of Beef. Served with Traditional Garnishes

Eggplant Cannelloni

Grilled Eggplant, Filled with Spinach, Ricotta and Fontina Cheeses Served with a Roasted Yellow Tomato Pomodoro

Zuppa

A Vertical Sampling of All Our Soups

Delicate Consomme of Seafood

Garnished with Spinach and Quinquinelle of Sole

Mushroom Soup

Sautéed Shiitake, Crimini and Portobello Mushrooms Puréed and Finished with Shallots and Rosemary

Winter Vichyssoise

Garnished with Crispy Leeks

Blue Crab-Risotto Potage

Whisked with Mascarpone

A Bisque of Butternut Squash

Served with Crumbled Gorgonzola and Caramelized Shallot Cream

Insalata

Traditional Caesar

Crisp Hearts of Romaine Tossed with Caesar Dressing, Parmesan Croutons, Liqurian White Anchovies and Extra Virgin Olive Oil

A Salad of Grapes, Greens, Roasted Walnuts and Gorgonzola Cheese

Sweet Red Grapes, Gorgonzola and Roasted Walnuts Finished with a Creamy Gorgonzola and Red Wine Vinaigrette

Insalata Mista

Tender Hearts of Butterleaf Lettuce, Radicchio, Escarole and Mache Greens Pan Roasted Almond-Asiago Crisps, Tossed with a Dijon and Dill Vinaigrette

Entrata

Chicken Saltimbocca

Medallions of Chicken with Prosciutto and Crispy Sage Leaves Served with Farfalle and Finished with a Roasted Chicken-Crème Fraîche Velouté

Eggplant and Pancetta Encrusted Striped Bass

Oven Roasted and Served with a Broth of Tuscan White Beans, Cabbage and Aromatics

Parmesan Stuffed Lobster Tail

Grilled Lobster Tail Stuffed with Freshly Grated Parmesan, Lobster Claw Meat and Herbed Bread Crumbs. Served with Toasted Raviolis of Shrimp, Leek and Ricotta in a Fennel Infused Cioppino Broth.

Dry Aged New York Strip Steak

Served “Caprese Style” with Slices of Fresh Mozzarella, Tomatoes, Basil and Slivered Garlic. Drizzled with a Reduction of Aged Balsamic Vinegar.

Horseradish Encrusted Atlantic Salmon

Grilled Atlantic Salmon Encrusted with Herbs and Horseradish Served over Fettuccine, Zucchini and Shiitake Mushrooms Tossed with a Shallot and Sherry Butter Sauce

Seared Duck Breast with Roasted Carrot Tortellini

Boneless Duck Breast Seared Crispy-Medium Rare and Garnished with Roasted Carrot Tortellini. Finished with Golden Raisins, Pine Nuts, Pomegranate Seeds and a Drizzle of Sauce Maltaise.

Seared Scallops Florentine

Seared Diver Scallops, Young spinach and Garlic Baked with Mandilli Pasta

Filetto Rossini with Seared Foi Gras

Prime Cut Filet Mignon Topped with Seared Foie Gras, Crispy Shaved Serrano Ham and a Black Truffle Hollandaise Sauce

Osso Bucco

A Traditional Italian Favorite Braised Veal Shank in a Rich Veal Stock Fortified with Red Wine and Herbs Served over Herb and Spinach Spatzel and Mixed Wild Mushrooms Finished with a Roasted Garlic Gremolata

Black Cod Spanakopita

Seared Black Cod Filled with a Delectable Mix of Spinach and Feta Cheese and Wrapped in Flaky Filo Dough and Baked until Crispy, Golden Brown. Served with a Cucumber and Garlic Tzatziki Sauce.

Desserts

Tartlet of Early Summer Apricots

Succulent early summer apricots are honey roasted and baked in a flaky individual tartlet. Served with a fresh blueberry salad and a delightful blueberry gelato.

Tartufo

The classic tartufo, a cocoa almond sponge cake, surrounded with cherry chip semifreddo, enveloped in bittersweet chocolate mousse, dark chocolate glaze and sprinkled wtih candied rice croccante.

Traditional Vanilla Crème Brûlée

Creamy Sicilian vanilla bean custard is covered with a crispy layer of caramelized sugar to form a delightful combination of textures and flavors. Always a house favorite, our crème brûlée is served with special Italian macaroon cookies.

Italian “Strawberry Shortcake” Charlotte

This dessert twists three countries into one; an American classic recipe with a French preparation and Italian ingredients. Freshly baked almond cake surrounds a delicate mascarpone mousse and a wonderful fresh strawberry coulis.

Chocolate and Citrus-Almond “Capuchins”

Chocolate and citrus-almond cake is baked in the shape of a small cone, then dipped in white chocolate and pistachios. The cake is drizzled with a citrus syrup and served with a pine nut croquant and a delicately flavored rosemary crème anglaise.