snow report

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  • SNOW REPORT

    • CURRENT MOUNTAIN CONDITIONS

    • 24HOUR

    • 48HOUR

    • BASE

    • ELEV. BASE

    • ELEV. SNOWSTAKE

    • ELEV. SUMMIT

  • SNOW REPORT

    • CURRENT MOUNTAIN CONDITIONS

    • 24HOUR

    • 48HOUR

    • BASE

    • ELEV. BASE

    • ELEV. SNOWSTAKE

    • ELEV. SUMMIT

  • SNOW REPORT

    • CURRENT MOUNTAIN CONDITIONS

    • 24HOUR

    • 48HOUR

    • BASE

    • ELEV. BASE

    • ELEV. SNOWSTAKE

    • ELEV. SUMMIT

26°F
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Total

Bigelow Grill

Located in the Historic Ben Lomond Hotel, the Bigelow Grill is now open!

Lunch(Choose Two-Courses For $10)

Course 1 (Choose One)
1. Chilled Pad Thai Salad: Rice noodles, watermelon radish, shaved carrots, edamame, shredded cabbage, green onion, and spinach tossed in tamarind sauce then topped with cilantro and fresh lime.

2. Chilaquiles: Corn tortilla strips, fire roasted salsa, Frise, pickled vegetables, goat cheese, lime crema, cilantro and a fried egg.

3. Soup Du Jour: Chefs seasonal choice of house made soup.

Course 2 (Choose One)
1. Super Salad: Shredded Brussels, carrots, cauliflower, green beans, garbanzos, garlic, shallots, and quinoa served warm over fresh spinach and topped with blueberry white balsamic vinaigrette.

2. Fried Chicken Lunch: Breaded fried breast of chicken, garlic whipped mashed potatoes, seasonal vegetables and creamy pepper gravy.

3. Pot Roast Sandwich: Shredded red wine braised beef, topped with Havarti cheese and brown gravy, served on grilled sourdough with a side of fries.

DINNER (Choose Three-Courses For $17)

 

Course 1 (Choose One)
1. Soup Du Jour: Chefs seasonal choice of house made soup.

2. Chilled Pad Thai Salad: Rice noodles, watermelon radish, shaved carrots, edamame, shredded cabbage, green onion, and spinach tossed in tamarind sauce then topped with cilantro and fresh lime.

3. Crispy Brussels Sprouts: Fried Brussel sprout halves, tossed in jalapeno gastrique.

Course 2 (Choose One)
1. Super Salad: Shredded Brussels, carrots, cauliflower, green beans, garbanzos, garlic, shallots, and quinoa served warm over fresh spinach and topped with blueberry white balsamic vinaigrette.

2. Chicken & Dumplings: Chicken, carrots, pearl onions, cauliflower, garlic and shallots in a creamy sauce topped with steamed and toasted handmade dumplings.

3. Fish & Chips: Potato crusted cod, fried crispy and served with house chips and tarter sauce.

4. Pork Schnitzel: Breaded pork loin chops fried in butter, topped with lemon caper white wine sauce and served with garlic whipped potatoes and seasonal vegetables.

COURSE 3 (Choose One)
1. Mini Trifle: A mini pilsner glass filled with fresh berries, white chocolate mousse and berry sauce.

2. Beignets: Mini beignets topped with powdered sugar and caramel drizzle.

  • HOURS:
  • Monday-Thursday from 6:30 am to 10 pm Friday from 6:30 am to 12 am Saturday from 7 am to 12 am Sunday from 7 am to 10 pm