Summer Menu Additions We Can’t Wait to Try


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.


Powder Restaurant Tuna Niçoise SaladThe Waldorf-Astoria restaurant’s summer menu will include a tasty new thyme-crusted tuna niçoise salad with organic greens, kalamata olives, egg, potatoes, haricot vert and sherry-dijon vinaigrette.

350 Main

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.

Vessel Kitchen

Vessel Kitchen Summer MenuA 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 SteakVersante 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.

The Spur

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. 


About Author

Locke Hughes is a freelance journalist currently based in Park City, who used to live in NYC until the mountains called. She believes long hikes and hot yoga — as well as wine and delicious food — play an important role in a happy life. Follow her outdoors and eating adventures on Instagram @lockehughes.

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