With Memorial Day right around the corner, we can feel the excitement rising for the summer season and all the activities that come with it. Another reason we’re psyched for summer: Many Park City restaurants are revamping their menus for the upcoming season to reflect more seasonal produce and flavors.
The new summer menu items feature seasonal produce, such as watermelon, avocado, tomatoes and radishes, and well as lighter entree options in place of heavier winter dishes. Here are some of the dishes we can’t wait to try.
In place of the tenderloin, 350 Main will have a roasted bone-in 24-ounce bison ribeye with a trio of sauces (worcestershire, bearnaise, chimichurri), served with house-cut, garlic-parmesan fries.
A new summer standout on Vessel’s menu is The Med 4.0 bowl, featuring falafel, hummus, cashew Caesar broccoli, pickled summer veggies, pita strips, spiced tahini and micro cilantro. We are also psyched to try the Chevre salad, with mixed greens, maple pork belly, goat cheese, tomatoes, red onion, picked corn, savory granola and a creamy cashew dressing.
Spice up your breakfast order this summer with Five5eeds’ new chili scramble: soft-scrambled eggs, house-made chili sauce, manchego cheese and halloumi cheese. They’re also bringing back their beloved poke bowl!
Versante will release a fully revamped menu on June 1. We’re especially looking forward to the Versante steak: a baseball-cut Wagyu steak with roasted tri-color beets, blood orange, fennel and a citrus chimichurri, as well as the avocado “Tre Modi” streetbread (avocado three ways), pictured in the header image. The new summery dessert menu also sounds amazing, with an Italian lemon cream cake with macerated blackberry compote.
In place of the Korean Burger, the Spur is adding “Mama Carmen’s Philly Steak” (steak, onions, peppers, mushrooms, provolone and chimichurri on an amoroso roll) to their summer menu.