I'm the Chef of The Mustang Restaurant in Park City, Utah

Here's my latest menu; tell me how it looks.

(Does it make you hungry?)


Appetizers

Chicken Potstickers
Hand-made with fresh chicken breast,
green onions and chopped vegetables,
served in our house-made spicy ginger-garlic sauce

Calamari Frito Misto
Fried calamari with zucchini,
artichoke hearts and white onions,
served with a house-made fresh tartar sauce

Southwestern Duck Chile Relleno
Pasilla chile filled with Muscovy duck and Jack cheese,
served in two sauces; a red Ranchero sauce
and a light Parmesan cream reduction

Crispy Smoked Salmon Potato Pancake
Crispy potato and white onion pancake with fresh thyme,
topped with thin sliced Echo Falls Scottish cold-smoked salmon,
sour cream and fresh herbs

Tiger Shrimp Ceviche Cocktail
Chilled jumbo shrimp, chopped and served
in an avocado- tomato salsa with lime wedges
and house-fried tostada shells

Steak Carpaccio
Filet mignon, sliced thin and served raw,
drizzled with Sagra extra virgin olive oil, topped with
chopped arugula, radicchio and Reggiano Parmesan
cheese curls, served with toast points

Salads and Soup

Caesar Salad
Romaine lettuce tossed in a Caesar dressing
with grated Parmesan cheese,
herb-toasted sourdough croutons
and sliced roma tomatoes

Iceberg Wedge Salad
Iceberg lettuce wedge with house-made
Maytag blue cheese dressing,
sliced hot-house tomatoes and thin sliced onions

Fried Utah Shepherds Goat Cheese Salad
On mixed baby greens tossed in a balsamic vinaigrette,
served over grilled olive bread with baby red and
yellow pear tomatoes and julienne red onions

Fresh Papaya and Arugula Salad
In a raspberry vinaigrette with baby greens,
crispy pancetta, toasted almonds,
julienne red onions and Maytag blue cheese

Soup of the Day

Entrees

Utah Red Trout
In a lemon butter sauce, sprinkled with capers,
fine diced roma tomatoes and
toasted pine nuts, served with
chive mashed potatoes and sautéed asparagus

Filet Mignon
In a red wine sauce, topped with fried onion rings
and served with sautéed spinach,
a Parmesan cheese-broiled tomato
and rosemary roasted new potatoes

Wild Caught Alaskan Halibut
Served in a lemon-soy dressing over stir-fried
baby bok choy with toasted almonds, celery ribbons
and julienne white onions

Breast of Chicken Piccata
Herb crusted breast of chicken, topped with lemon and capers,
served over potato-sage gnocchi with sautéed asparagus

Jumbo Tiger Shrimp Scampi
Jumbo tiger shrimp, sautéed and tossed
with De Cecco spaghettini, fine-diced roma tomatoes,
toasted pine nuts, fresh cut basil and chopped garlic

Chipotle BBQ baby back ribs
Served with a watermelon- jicama salad
and a Monterey Jack cheese and
pasilla chile quesadilla with fresh cilantro

Pan-Seared Diver’s Sea Scallops
In a lemon butter sauce with cilantro sprigs,
served with a spinach, bacon, white onion and
Jack cheese puff pastry tart

Braised Lamb Shank
In a rosemary demi-glace,
served with creamy mashed potatoes,
sautéed spinach and whole roasted garlic

Thyme-Garlic Marinated Rib-eye Steak
16 oz Certified Angus Beef, in a red wine sauce
topped with herb butter, served with a side of
creamy horseradish sauce and the “best fries in town”

Grilled Chicken Caesar Salad
Lime-garlic marinated half chicken,
sliced and served over a large Caesar salad
with sliced hot house tomatoes
and herb-toasted sourdough croutons

Southwestern Style Grilled Honduran Lobster Tail
14 oz, grilled and topped with Texas Ruby
Red grapefruit salsa, served over
fresh spinach and Jack cheese enchiladas
in our house-made enchilada sauce

Mustang Restaurant, Park City, Utah
435-658-3975
See you there!