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

31°F
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Total

Hearth on 25th

Offering made from scratch seasonal dishes, with focus on live fire cooking, the wood burning hearth is the “heart” of their kitchen.

Beyond the wood fired wild game, fish and breads of their kitchen, their pantry offers premium imported olive oil and vinegar, house made dried pasta, breads, sauces and spreads.

  • Lunch (Choose Two-Courses for $10)

    Appetizer

    Soup or Salad

    Choose from tomato bisque, soup du jour, or spring house salad

    Entrée
    Hot Muffuletta
    Black forest ham, salami, spice sambal aioli, olive tapenade, mozzarella cheese, truffle fries

    Pear & Goat Cheese Salad

    Spring greens, d'anjou pears, shepherd’s chevre, pistachios, sherry wine vinaigrette

    Tuna Melt
    House-made tuna salad, applewood smoked bacon, avocado, tomato, havarti cheese, pickles, truffle fries

  • Dinner (Choose Three-Courses for $17)

    Appetizer

    Truffle Fries
    Black truffle oil, truffle salt, shaved parmesan, garlic aioli

    Soup
    Choose from Tomato Bisque or Soup Du Jour

    Pear & Goad Cheese Salad
    Spring greens, d'anjou pears, shepherd’s chevre, pistachios, sherry wine vinaigrette

    Entrée


    Pork Shoulder 
    Braised and wood oven roasted*, rich spiced orange broth, spring squash and zucchini,
    tri color carrots, crispy chickpeas, vermont maple balsamic gastrique

    Stroganoff
    Braised local angus beef, mafaldine noodles, hearty brown sauce, caramelized onions & mushrooms, crème fraiche, dehydrated whole grain mustard, fresh chives

    Kale & Quinoa Salad with Chicken

    Hearty kale and vegetable blend, creamy fresh herb vinaigrette, red quinoa, toasted almonds, flax seeds, herb roasted chicken breast (available without chicken for vegetarian)

    Dessert

    Lemon Lime Posset

    Chocolate Budino with Sweet Goat Cheese Frosting

    Mixed Berries with Lavender Balsamic Reduction

  • Chefs Tasting - 6-courses for $40

    Course 1 (Choose One)

    Yak Meatball
    House made fresh mozzarella, house made marinara, focaccia toast, fresh herbs, tuscan herb evoo, shaved parmesan.

    Hummus
    Fava bean hummus, tapenade, fresh flatbread, 18 yr. balsamic, fresh chives

    Course 2

    Pear & Goad Cheese Salad

    Spring greens, d'anjou pears, shepherd’s chevre, pistachios, sherry wine vinaigrette

    Course 3 (Choose One)


    Soup
    Choose from Tomato Bisque or Soup Du Jour

    Course 4


    Intermezzo
    Strawberry angostura Sorbet

    Course 5 (Choose One)


    Duck Pasta
    Pan seared 8 oz. duck breast*, house made and slow dried rigatoni, fontina cheese sauce, toasted hazelnuts, wild mushrooms, chocolate gastrique

    Lamb Agrodolce
    12 oz. pan seared and wood oven roasted chop, agrodolce , roasted heirloom baby carrots,
    daikon radish potato puree

    Espresso Elk
    Grass fed utah elk steak, espresso rub, seared and oven roasted, cauliflower puree, asparagus, juniper berry balsamic reduction

    Ora King Salmon
    Pan seared ora king salmon*, saffron risotto cake, beet ginger puree,
    lemongrass mint yogurt, watercress and pea shoot salad, burnt lemon vinaigrette

    Course 6 (Choose One)

    Lemon Lime Posset

    Chocolate Budino with Sweet Goat Cheese Frosting

    Mixed Berries with Lavender Balsamic Reduction

  • HOURS:
  • Monday-Thursday: 5-9 Friday-Saturday: 5-10 Sunday: Closed