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Edge Steakhouse
Per Person
Romaine lettuce, Parmesan-reggiano, garlic crouton, house Caesar dressing
Garlic mashed potato, oven roasted carrot, cognac peppercorn sauce
Stone ground grits, slow braised green beans, spicy tomato relish
Buttermilk fried, Utah sweet corn, celery root puree, smoked Slide Ridge honey
Assorted seasonal fruit inspired by classic summer cocktails
Local Utah trout, shaved green apple and fennel, horseradish aioli
Pea shoot salad, avocado, pickled vegetable, arugula pesto
Seasonal raw and cooked vegetables, Green Goddess dressing, white balsamic vinaigrette
Two 4 oz dry-aged patties, caramelized shallot, spicy tomato relish, Cambozola bleu cheese, lettuce
Heirloom tomato, mascarpone, basil, aubergine
Steamed Chinese bun, port glaze, carrot, celery parsley salad
Caramel, vanilla, dark chocolate
Seared, hand-cut wagyu, mashed potato, spicy garlic au jus
Lightly fried, spicy emulsion, sweet chili reduction
Chef?s selection of imported and domestic cheese
Served hot, drawn butter, charred scallion vinaigrette
Hand-cut Snake River Farms wagyu, quail egg, lemon foam, crostini, caviar
Goat cheese, pickled shallot, English cucumber, heirloom tomato, basil sourdough
Hydroponic butter leaf lettuce, endive, grilled asparagus, avocado, heirloom tomato, Peruvian truffle potato chip, truffle vinaigrette
Mature and baby heirloom tomato, cotija, focaccia crouton, avocado, watermelon radish, pea shoots, Green Goddess dressing
Artisan romaine, focaccia crouton, Parmigiano-reggiano, freshly prepared dressing
Snake River Farms started with a small herd of wagyu cattle from the Kobe region of Japan. The wagyu bulls were crossbred with premium American Black Angus and raised with strict standards to produce American Kobe (wagyu) beef of the highest quality.
Locally sourced and raised cattle are fed a specially formulated diet with a mixture of grain and grasses to reach the highest prime grade. This beef is aged for 28 days to ensure the perfect complex flavor profiles are achieved for our guest.
Niman Ranch cattle are raised by a network of small family farmers that never use hormones or antibiotics. The beef is locally dry aged with temperature and humidity control for consistency, which results in a robust flavored beef with a nutty earthiness.
Mary?s free-range organic chicken, roasted garlic mashed potato, asparagus, carrot, cipollini onion, crimini mushroom, chicken demi
Rock shrimp, edamame succotash, Tuscan kale, smoked corn, Parmesan nage
Fingerling potato, turnip, radish, seasonal flowers, mustard, red chimichurri
Truffle, Promontory white cheddar, Niman Ranch lardon
Cilantro, jalapeno, espelette pepper
Red pepper pesto, poached egg, Parmesan, toasted panko
Parmesan, black truffle oil, roasted tomato and pepper aioli
Brown butter foam, pancetta
Bacon broth, parsley pistou
Roasted garlic, Yukon Gold potato
Black truffle, Utah Irish cheddar, Parmesan, Gruyere, ditalini pasta, demi-glace
Menu for Edge Steakhouse provided by Allmenus.com
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