Dinner

The Lodge at Bryce Canyon

“Healthy Parks Healthy People”

 

This is a National Park Service initiative that seeks to raise understanding and awareness about how open spaces and natural places can promote the health and well-being of all species on the planet we share. Human health focus areas of the initiative include physical activity, nutrition and social and mental health. Forever Resorts and The Lodge at Bryce Canyon are very pleased to partner with the National Park Service to provide our guests a healthy and sustainable menu for your dining pleasure.

Here at Forever Resorts we mindfully use the following practices to help provide more healthy options for our guests. We use freshmade products instead of processed foods when available to increase nutritional content by lowering portion sizes and

sodium levels. Our chef’s make most of our sauces, soups and desserts fresh in house and provide nutrient dense food and beverage options. We furthermore follow healthy cooking practices such as poaching, broiling, steaming, and baking – using only Zero Trans Fat oils. We offer leaner meat choices of Turkey, Elk, and Bison. We replace butter with Extra Virgin Olive Oil for our dinner bread service. With our 2018 menus we strive to make your dining experience not only healthy for you, but also for the environment.

gluten free guests or those with special dietary considerations, please ask your server for available options. We are very happy to help accommodate you.

20% gratuity will be automatically added to parties of six or more There will be a six-dollar split plate charge

Printed on recycled paper
 

 

The Lodge at Bryce Canyon Dinner Selections

 


Starters

 

House Made Elk Chili

Cup 6 Bowl 9

ground elk in a white bean chili garnished with shredded cheddar jack cheese

Soup du Jour

Cup 4 Bowl 7

ask your server about our chef’s daily selection

Water Canyon coconut fried shrimp - 12

Deep fried until golden brown and served with sweet Thai chili sauce

Sunrise Point Seared Ahi Tuna - 12 *

coriander and chile rubbed, pan seared and served with asian slaw and roasted red pepper aioli

Grand Staircase Quesadilla - 9

flour tortilla filled with cheddar jack cheese, black beans, corn, bell pepper, and onion served with pico de gallo and sour cream

Add grilled chicken or grilled shrimp - 5

Ponderosa Portobello Mushroom risotto cake - 11

Handmade mushroom risotto cake cooked until golden brown, topped with pesto and finished with parmesan cheese sauce

 

Thor’s Hammer Hummus - 9 º

A blend of chickpea, red pepper, garlic and tahini served with pita bread, carrot and celery

 

Entrée and Side Salads
 

Add to any salad:

grilled chicken - 5, grilled salmon - 10, grilled shrimp - 7 grilled ahi tuna - 7

Utah Mixed Greens

side 6 entrée 11

spring mix with raspberry vinaigrette topped with strawberries and bleu cheese crumbles

Sunset Spinach

side 6 entrée 11

fresh spinach with pomegranate vinaigrette topped with mandarin oranges, sundried cranberries, toasted almonds and crispy noodles

Canyon Classic Caesar

side 6 entrée 11

romaine leaves tossed with caesar dressing, shredded parmesan cheese, and garlic croutons

Sonoran

side 7 entrée 12

fresh greens with cilantro lime dressing topped with roasted corn, tomatoes, onions, black beans, Cheddar jack cheese and cornbread croutons

Queen’s Garden Beet

side 7 entrée 13

spring mix greens with honey dijon vinaigrette topped with roasted red beets, mandarin oranges, bleu cheese crumbles, fresh parsley, red onion, and walnuts

 

º this icon reflects entrees that have healthy ingredients and cooking procedures

Consuming raw or undercooked seafood, shellfish, meats, poultry, or eggs may increase your

risk of food borne illness.

 

Entrées

 

Black Birch Braised Beef Short Rib - 29

house cinnamon rubbed, slow cooked and topped with barbeque sauce served with lodge mashed potatoes and root vegetable medley

Boulder Mountain Filet - 32

Six-ounce hand cut beef tenderloin served with house mashed potatoes and root vegetable medley add lodge made bleu cheese demi-glace 2

Cowboy Pete Grilled Rib-eye - 34

Twelve-ounce hand cut beef ribeye served with lodge mashed potatoes and root vegetable medley add lodge made bleu cheese demi-glace 2

Red Rock Canyon Bison Stew - 27

burgundy braised bison and root vegetables in a rich gravy served with a cheddar biscuit

Panguitch Pork Chop - 25

salt-brined and marinated, char grilled and topped with apple chutney served with lodge mashed potatoes and root vegetable medley

Piracy Point Chicken Picatta - 21

chicken breast lightly dusted in flour, sautéed and topped with a creamy lemon caper sauce served with lodge mashed potatoes and root vegetable medley

Slickrock Salmon - 27 * º

seared salmon topped with our cilantro lime sauce served with brown rice pilaf and root vegetable medley

Ebenezer’s Rainbow Trout 27 *

almond and panko encrusted skin-on boneless filet pan seared, topped with prickly pear cactus and roasted poblano puree served with brown rice pilaf and root vegetable medley

 

 

º this icon reflects entrees that have healthy ingredients and cooking procedures

Consuming raw or undercooked seafood, shellfish, meats, poultry, or eggs may increase

your risk of foodborne illness.

 

Vegetarian Entrées

 

Vernal noodle bowl  - 18 º

lo mein noodles stir fried with Napa cabbage, radicchio, rainbow kale, carrots, brussel sprouts, and broccoli, tossed with a garlic ginger broth and topped with crispy noodles

Add grilled chicken - 5, grilled salmon - 10, grilled shrimp - 7 grilled ahi tuna - 7

Wilson’s Peak 5 grain Primavera - 18 º

Wheat berries, brown rice, black quinoa, white quinoa and barley roasted corn, black beans, tomatoes, onion, garlic and spinach sautéed with extra virgin olive oil, prickly pear cactus and our roasted red pepper aioli

Willis Creek Chickpea Pasta - 17 º

chick pea pasta sautéed with sundried tomatoes, garlic, onion, yellow squash and zucchini and topped with parmesan cheese. Add vegetarian meatballs - 4

 

º this icon reflects entrees that have healthy ingredients and cooking procedures

 

Consuming raw or undercooked seafood, shellfish, meats, poultry, or eggs may increase your risk of food borne illness.

 

Gluten free guests or those with special dietary considerations, please ask your server for available options. We are very happy to help accommodate you.

 

20% gratuity will be automatically added to parties of six or more There will be a six-dollar split plate charge

Printed on recycled paper

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