350 Main Brasserie

Name: 350 Main Brasserie
Address: 350 Main St., 84060, UT, 84060
Telephone: 435-649-3140

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

• Monday: 6:00PM-10:00PM •Tuesday: 6:00PM-10:00PM •Wednesday: 6:00PM-10:00PM •Thursday: 6:00PM-10:00PM •Friday: 6:00PM-10:00PM •Saturday: 6:00PM-10:00PM •Sunday: 6:00PM-10:00PM •

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Details

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

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

MENU DE SANTÉ

STARTERS

SCALLOP AND CRAB CEVICHE

On a crispy wonton, with tobiko caviar and wasabi aïoli 126 calories

GRILLED VEGETABLE AND LENTIL GRIDDLE CAKES

With coconut-laced yogurt raita, fiery green bean salad, and peppered mango 127 calories

ROASTED EGGPLANT SALAD

With sun-dried tomatoes, basil, spinach, crumbled feta, and pesto vinaigrette with Asiago crisp 117 calories

TUSCAN STYLE VEGETABLE SALAD

With white bean mousse, basil oil, tomato concassé, and sesame crackerbread 122 calories

ROASTED WINTER SQUASH SOUP

With pepitas, tomatoes, and tomatillo-ancho coulis 188 calories

MAIN COURSES

BLACK SESAME SEA SCALLOPS

With an Asian vegetable salad, spicy sesame dressing, piquant tuile, and wasabi aïoli 395 calories

JASMINE RICE CAKES

Served with vegetable stir-fry, cucumber salad, cashews, tofu, and sweet corn fritters 365 calories

CALYPSO SEAFOOD NAGE

Shrimp, warm water lobster, clams, and sliced fish slowly simmered in a coconut-lobster broth, with yams, julienne vegetables, and steamed rice 550 calories

SPICY BAR-B-QUE TEMPEH

With warm rice noodle salad, steamed bok choy, and a mango-chili and coconut coulis 395 calories

GRILLED CACHE VALLEY RED TROUT

With black bean and pepper salsa, spicy yams, and a warm, roasted chili vinaigrette 490 calories

SIGNATURE STARTERS

TOWER OF AHI AND HAMACHI

With tobiko caviar, pineapple shoyu, and wasabi aïoli

FOUR CHEESE RAVIOLI

With slow roasted tomato fondue and cherry tomato salad

WARM DUCK CONFIT

With prunes de Noël, frisée, and plum-black pepper demi-glace

ORGANIC BABY GREENS

Tossed with sherry vinaigrette, pine nuts, golden raisins, and Gorgonzola

LOBSTER BISQUE “SIAM”

With coconut, lobster, and basil crème

SIGNATURE ENTRÉES

BLACK PEPPER CRUSTED VENISON MEDALLIONS

Served with a blackberry-shiitake jus, roasted beets, and cranberry-orange marmalade

STEAK FRITES

Certified Angus New York cut, with crispy fries, watercress, and house-made Worcestershire

ONO-ONO

Pacific Ono served two unique ways: one grilled and served with Asian stir-fry and topped with spicy island chutney; and one wasabi seared, served with a warm napa cabbage and rice noodle salad, topped with pickled shallots and peanuts

BASIL ROASTED NATURAL CHICKEN BREAST

Served with tomato fondue and a Parmesan roasted tomato

COFFEE-RUBBED PORK TENDERLOIN

Roasted, sliced and served with braised greens, tomato béarnaise black truffle mashed potatoes, roasted carrots, and sautéed forest mushrooms