Riverhorse Cafe

Name: Riverhorse Cafe
Address: 540 Main St., 84060, UT, 84060
Telephone: 435-649-3536

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

• Monday: 5:30PM-10:00PM •Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:00PM •Saturday: 5:30PM-10:00PM •Sunday: 5:30PM-10:00PM •

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Details

Cuisine: American (Regional)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

DINNER MENU

Appetizers

Riverhorse Potstickers

asian vegetables, pan seared and served in a ginger garlic dipping sauce

Bacon Wrapped Tiger Shrimp

filled with a jalapeno cream cheese, served over cumin scented cole slaw pickled red chili vinaigrette and cilantro

Marinated Japanese Kobe Beef Skewer

served with a globe artichoke heart puree, bourbon barbecue glaze and tiny tomato salad

Ahi Tuna Sashimi

on crispy won tons, ginger-soy glaze and wasabi infused caviar

Spinach and Ricotta Cheese Ravoili

in a parmesan cream sauce with diced roma tomatoes, pine nuts and fresh basil

Scottish Smoked Salmon Pizza

on armenian flat bread with lemon-caper bechemal, fresh dill and jullienne red onions

Riverhorse Appetizer Samplers

Traditional

| Smoked Salmon Pancake | Thai Chicken Satay

Seafood

| Broiled Oysters on the half shell | King Crab Legs

Soups and Salads

Riverhorse Salad

winter greens in a red wine vinaigrette with local goat cheese, enoki mushrooms, and toasted walnuts

Hearts of Romaine with Caramelized Bosc Pear

candied pecans, carrots and tossed in a Roquefort cheese vinaigrette

Baby Spinach and Bacon Salad

shaved red onion pear tomatoes and toasted pine nuts in a creamy mushroom vinaigrette

Caesar Salad

romaine lettuce in an egg free caesar dressing with asiago cheese curls and house-baked croutons

French Onion Soup

toasted sourdough bread, jarlsberg cheese and fresh thyme

Entrees

Macadamia Crusted Alaskan Halibut

in a lemon butter sauce with herbed mashed potatoes, sauteed broccolini and fresh mango chutney

Fresh Atlantic "Day Boat" Scallops

served in a lemon butter sauce accompanied by a bacon, caramelized onion, spinach and jack cheese puff pastry tart

Lemon Herb Roasted Half Chicken

roasted red bliss potatoes, buttered green beans and natural jus

Grilled Honduran Lobster Tail

angle hair pasta, leeks, shiitake mushrooms and sun-dried tomatoes in a white wine sauce

Utah Red Trout

pistacio nut encrusted, served over blended wild rice and topped with a fennel-pomegranate salsa and lemon

Sesame Seared Ahi Tuna

in a coconut curry broth, udon noodles, Asian vegetables and fresh cilantro topped with a ginger-soy reduction

Favorites From the Past

Mixed Grill

petite filet mignon, grilled shrimp and wild salmon, served over herbed whipped potatoes and seasonal vegetables

Filet Mignon

topped with Maytag blue cheese and buttermilk fried onions served with scalloped potatoes and asparagus

Colorado Rack of Lamb

warm polenta cake, roasted crab apples, mint preserves and red wine demi glaze

Sausage and Sage Stuffed Pork Chop

maple sweet potatoes, garlic sizzled broccoli raab, mustard cream and apple cider reduction

Crispy Half Duckling

citrus scented wild rice, cranberry-hoisin glaze and baby carrots

Grilled Buffalo Tenderloin

whipped potatoes, chanterelle mushrooms, port wine reduction and fresh asparagus

Twenty-One Day Aged 16 oz Cowboy Steak

smokey bacon and white cheddar twice baked potato herb butter and red wine demi glaze

DESSERT

Bananas Foster

grilled banana, warm crepes and vanilla ice cream topped with a caramel rum sauce

Warm Apple Cobbler

cinnamon ice cream and fresh berries

Molten Chocolate Cake

topped with a raspberry coulis, chocolate sauce and Haagan Daz vanilla ice cream

Mixed Seasonal Berries

served in a chocolate tulip with lemon crème, mint coulis and apricot glaze

Maple Mascarpone Cheese Cake

gingersnap crust, strawberry consommé and mint

Flourless Chocolate Decadence Cake

with a blackberry port reduction

Vanilla Bean Crème Brulee

almond-chocolate biscotti and fresh berries