Hearth and Hill's Park City Menu
A fresh, new, approachable take on contemporary American cuisine, locally driven.
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-13-
Paradise Mountain
antelope island rum, giffard banana, pineapple, orange, tamarind shrub
Spicy Sunshine
tequila, lime, jalapeño, pineapple
Pink Sky
moab tight squeeze gin, alpine preserve, lemon, cranberry, mint
PC Sangria
brandy, alpine preserve, orange, demerara, red wine
signature cocktails
-14-
Pinebrook
sugarhouse vodka, thai basil shrub, lemon, demerara, fresh herbs
New Fashioned
high west double rye, demerara, waterpocket, coffee, walnut
Smoke Show
Mezcal, Jalapeño, Lime, Tajin
Cozy Sweater
high west american prairie, orange, maple, lemon
featured cocktail
Lavender Margarita 16
Rabbit and Grass Tequila, Cointreau, Lavender Honey, Lime, Rose, Hibiscus
old fashioned
Choice of: spirit • sweetener • bitters • garnish -15-
Spirit
High West Double Rye • The Real McCoy Rum • Wahaka Mezcal • High West American Prairie • Rabbit & Grass Tequila
Sweetener
Jalapeño Syrup • Agave • Demerara • Rosemary Honey • Lavender Honey
Bitters
Walnut • Angostura • Orange • Grapefruit • Chocolate
Garnish
Cinnamon • Lemon • Orange • Amarena Cherry • Jalapeño
beers on tap
1842 Czech Pilsener Lager 6
Bohemian
Blonde Ale 6
Kiitos
Mango Hefeweizen 6
Uinta
Yacht Rock Juice Box IPA 6
Proper
Amber Ale 6
Zolupez
Seasonal Selection 5
Rotating
beer in the can
Westwater Mango Seltzer 6
Uinta (5.0%)
Back Porch Pale Ale 6
RoHa (5.0%)
Gluten Free Pale Ale 7
New Planet (5.3%)
Hell's Keep Golden Ale 8
Squatters (7.75%)
Thursday IPA 8
RoHa (6.5%)
Nights Out Belgian Stout 9
RoHa (8.7%)
Soul Rex Double IPA 11
Level Crossing (8.4%)
Cottonwood Cider 13
Mountain West (6.9%)
Buckler 5
(0.5%)
Sparkling & Rosé
by the glass
Cava Brut 9
Miquel Pons, Penedès, Spain
Prosecco Brut 13
Adriano Adami, Veneto, Italy
Brut Rosé 12
Bouvet Ladubay, Loire Valley, France
Rosé 12
Figuièr Méditerranée, Provence, France
White
by the glass
White Blend 11
M. Chapoutier Bila-Haut, Côtes du Roussillon, France
Sauvignon Blanc 12
Savee Sea, Marlborough, New Zealand
Chardonnay 12
Milou, Languedoc-Roussillon, France
Pinot Gris 14
Eyrie, Willamette Valley, OR
Chardonnay 15
Enfield, Sierra Foothills, CA
Red
by the glass
Pinot Noir 14
Planet Oregon, Willamette Valley, OR
Malbec 13
Don Miquel Gascon, Mendoza, Argentina
Tempranillo 11
Solar De Randez, Rioja, Spain
Red Blend 12
Mountain Town Red, Park City, UT
Cabernet Sauvignon 15
True Myth, Paso Robles, CA
mocktails
-6-
Jack’s Juice
Pyne Farm Cherries, Limeade
Layla’s Lemonade
Strawberry, Basil Seed, Thyme
Tank's Twist
Pineapple Juice, Peach, Mint
Boone’s Brew
Ritual Cocoa, Graham Cracker Sprinkle, Whipped Cream
additional beverages
Soft Drinks 3
Ginger Beer 5
Bottled Still Water 500ml 5
Bottled Sparkling Water 500ml 5
Coffee 3
Hot Teas 3
Iced Tea 3
Lunch
Preparation Options:
= Vegan
= Gluten Free
shareable
Pork Gyoza 11
soy dipping sauce
White Bean Hummus 12
broccoli pistou, romesco, vegetables, naan
Shrimp Shumai 13
yum yum sauce
Truffle Mac and Cheese 12
gruyère, bacon, bread crumb, chive
snackable
Beer Battered Cauliflower 8
carolina gold sauce, chives, chive oil
Cheddar Biscuits 8
honey butter, cracked pepper
Chips & Dip 5
house chips, charred onion dip
Dill Pickles 5
cucumber
Fries 5
garlic parmesan or salt & pepper
Harvestable
Add: Chicken 6 / Shrimp 8 /Steak* 12 / Salmon* 8
Refuel 14
almond, apple, beet, cranberry, brown rice, yam, kale, spinach, pomegranate vinaigrette
Avocado 14
tajin, orange segment, pepita, quinoa cluster, romaine, frisée, cilantro coconut dressing
Spring Salad 15
Ranui greens, avocado, beet, quinoa, radish, sliver queen goat cheese, maple vinaigrette
Kale Caesar 11
kohlrabi, crouton, grana padano parmesan
Ahi Poke Bowl 19
edamame, avocado, daikon, watermelon, seaweed, cucumber, sushi rice, spicy mayo
feastable
Choice of: caesar or fries (garlic parmesan or salt & pepper)
Sub: soup 2
Fish Tacos* 16
blackened halibut, esquittes slaw, miso aioli, tomatillo salsa, flour tortilla
Italian Hoagie 18
calabrese, soppressata, finocchiona, provolone, red onion, shredded lettuce, hot pepper relish, garlic aioli
Roasted Chicken 15
spinach, tomato, avocado, pepper jack, bacon onion jam, hot pepper aioli, ciabatta
Bison Patty Melt 18
caramelized onion, swiss, pickle, rye bread, patty sauce
H and H Burger 16 / add bacon 2 / add avocado 2
desert mountain beef, lettuce, tomato, pimento cheese, soft bun
Veggie Sandwich 16
portobello, falafel, shredded lettuce, tomato, patty sauce, tzatziki sauce, ciabatta
spoonable
Soup bowl 8 / cup 5
chef's selection
Ramen 16
pulled pork, scallion, soft egg, mushroom, nori, kimchi
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Dinner
Preparation Options:
= Vegan
= Gluten Free
shareable
Fig and Speck Flatbread 17
white sauce, arugula, balsamic demi-glace ricotta salata
Shrimp Shumai 13
yum yum sauce
Baked PC Creamery Brie 16
puff pastry, mushroom marmalade
Pork Gyoza 11
soy dipping sauce
Potato Pierogi 12
charred leek cream, sauerkraut, scallion
White Bean Hummus 12
broccoli pistou, romesco, vegetables, naan
Truffle Mac and Cheese 12
gruyère, bacon, bread crumb, chive
snackable
Beer Battered Cauliflower 8
carolina gold sauce, chive, chive oil
Cheddar Biscuits 8
honey butter, cracked pepper
Chips & Dip 5
house chips, charred onion dip
Dill Pickles 5
cucumber
Fries 5
garlic parmesan or salt & pepper
Harvestable
Add: Chicken 6 / Shrimp 8 /Steak* 12 / Salmon* 8
Refuel 14
almond, apple, beet, cranberry, brown rice, yam, kale, spinach, pomegranate vinaigrette
Avocado 14
tajin, orange segment, pepita, quinoa cluster, romaine, frisée, cilantro coconut dressing
Spring Salad 15
Ranui greens, avocado, beet, quinoa, radish, sliver queen goat cheese, maple vinaigrette
Kale Caesar 11
kohlrabi, crouton, grana padano parmesan
Ahi Poke Bowl 19
edamame, avocado, daikon, watermelon, seaweed, cucumber, sushi rice, spicy mayo
feastable
Big Glory Bay Salmon* 36
peas, braised kohlrabi, dill gremolata, speck
Wild Alaskan Halibut* 36
beet, mushroom, radish, preserved lemon creme fraiche
Korean Fried Chicken 26
scallion potato waffle, daikon, seasoned maple
Carne Asada* 29
desert mountain bavette steak, rice, pinto bean, esquites, cabbage, guacamole, pico, queso fresco, tortilla
Cauliflower Enchiladas 21
guajillo chile, tomatillo, oaxaca cheese, crema, pinto bean, carrot radish salad
Bison Patty Melt* 18
caramelized onion, swiss, pickle, rye bread, patty sauce
H and H Burger 16 / add bacon 2 / add avocado 2 /
desert mountain beef, lettuce, tomato pimento cheese, soft bun
Veggie Sandwich 16
portobello, falafel, shredded lettuce, tomato patty sauce, tzatziki sauce, ciabatta
spoonable
Soup bowl 8 / cup 5
chef's selection
Ramen 16
pulled pork, scallion, soft egg, mushroom, nori, kimchi
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Children’s Menu
Preparation Options:
= Vegan
= Gluten Free
Grilled Chicken Breast 9
Choice of: fries, steamed carrots
Sautéed Shrimp* 11
Choice of: fries, steamed carrots
Roasted Salmon* 11
Choice of: fries, steamed carrots
Mac and Cheese 9
corkscrew pasta, cheese sauce
Chicken Quesadilla 10
guacamole
Two Steamed Beef Sliders 11
american cheese, salt & pepper fries
Chips and Guacamole 3
Apples and Peanut Butter 3
Take-out Family Dinner for 4
Preparation Options:
= Vegan
= Gluten Free
family dinners for 4
Orange Chicken 54
gyoza, veggie fried rice, soba noodles, peanut sauce, cashews, bok choy
Fajita Night 60
avocado salad, flank steak, chicken, cabbage, cotija cheese, guacamole, pico de gallo, limes, tortillas, spanish rice, beans
Soup By The Quart 12
Chef's Selection
Frozen Meal Items
All items served frozen with cooking directions.
Homemade Meat Lasagna 29
Italian sausage, ground beef, mozzarella, ricotta, marinara
Homemade Vegetable Lasagna 24
spinach, squash, mushroom, cauliflower, ricotta, parmesan, mozzarella, marinara
Frozen Cheddar Biscuits 15
honey butter
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Sunday Brunch
Preparation Options:
= Vegan
= Gluten Free
Snackable
Beer Battered Cauliflower 8
carolina gold sauce, chive, chive oil
Cheddar Biscuits 8
half dozen, honey butter, cracked pepper
Fries 5
garlic parmesan or salt & pepper
Chips and Dip 5
house chips, charred onion dip
shareable
Truffle Mac and Cheese 12
gruyère, bacon, bread crumb, chive
Cinnamon Roll 6
brown butter frosting
Fig and Speck Flatbread 17
white sauce, arugula, balsamic demi-glace, ricotta salata
Pork Gyoza 11
soy dipping sauce
harvestable
Add: Chicken 6 / Steak 12 / Shrimp 8 / Salmon 8
Refuel 14
almond, apple, beet, cranberry, brown rice, yam, kale, spinach, pomegranate vinaigrette
Avocado 14
tajin, orange segment, pepita, quinoa cluster, romaine, frisée, cilantro coconut dressing
Spring Salad 15
ranui greens, avocado, beet, quinoa, radish, silver greet goat cheese, maple vinaigrette
Ahi Poke Bowl 19
edamame, avocado, daikon, watermelon, seaweed, cucumber, sushi rice, spicy mayo
Acai Bowl 13
almond butter, banana, strawberry, kiwi, granola
holdable
Fried Chicken Muffin 14
southern fried breast, daikon cabbage slaw, fried egg, patty sauce
Morning Muffin 12
scrambled eggs, slab bacon, pepper jack, avocado, english muffin
Bison Patty Melt 18
cartelized onion, swiss, pickle, rye bread, patty sauce
H and H Burger* 16 / Add Bacon 2
desert mountain beef, lettuce, tomato, pimento cheese, soft bun, fries
Feastable
Eggs Benedict* 16 / Add Avocado 2
poached egg, arugula, seared tomato, ham, hollandaise, english muffin
Blueberry Pancake 14
whipped cream, maple syrup, powdered sugar
Frittata 16
mushroom, broccolini, kale, gruyère, green tomato jam
Smoked Trout Toast 16
avocado, pepita caper relish, egg, onion marmalade
Ramen* 16
shredded pork, scallion, soft egg, mushroom, nori, kimchi
Biscuits and Bison Gravy 16
jalapeño, honey, scallions
Breakfast Plate 16
2 eggs any style, chicken apple sausage, tajin melon, peasant bread
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Sparkling & Rosé
by the glass or bottle
Cava Brut 9 / 34
Miquel Pons, Penedès, Spain
Prosecco Brut 13 / 50
Adriano Adami, Veneto, Italy
Brut Rosé 12 / 46
Bouvet Ladubay, Loire Valley, France
Rosé 12 / 38
Figuièr Méditerranée, Provence, France
White
by the glass or bottle
Chardonnay 12 / 46
Milou, Lalngeudoc-Roussillon, France
Chardonnay 15
Enfield, Sierra Foothills, CA
Sauvignon Blanc 12
Savee Sea, Marlborough, New Zealand
White Blend 11 / 42
M. Chapoutier Bila-Haut, Côtes du Roussillon, France
Pinot Gris 14
Eyrie, Willamette Valley, OR.
Red
by the glass or bottle
Cabernet Sauvignon 15 / 58
True Myth, Paso Robles, CA
Malbec 13 / 50
Don Miquel Gascon, Mendoza, Argentina
Pinot Noir 14 / 54
Planet Oregon, Willamette Valley, OR
Red Blend 11 / 42
Mountain Town Red, Oregon, Park City, UT
Tempranillo 11
Solar De Randez, Rioja, Spain
desserts
Warm Flaky Brioche 9
fresh fruit, vanilla kaffir lime pudding
Huckleberry Almond Cake 10
passion fruit, mascarpone mousse, alpine preserve liqueur
Maple Lime Chocolate Bar 10
Ritual chocolate cocoa nib, creme fraiche, magic shell
Mexican Caramel Shortbread 10
honeycomb toffee, pepita, pomegranate, whipped yogurt
Sticky Toffee Pudding 9
roasted apple, pecan, rum toffee sauce, Normal salted vanilla ice cream
Hot Fudge Brownie Sundae 8
vanilla ice cream, cherry
Normal Ice Cream SLC Scoop 4
salted vanilla or chocolate
Vegan Ice Cream Bar 8
We are proud to support local producers and businesses.
- Gold Creek Farms
- Red Bicycle
- Riverence Farm (Idaho)
- Stoneground Bakery
- Beltex Meats
- Fog River
- Ritual Chocolate
- Desert Mt Beef (Idaho)
- Copper Moose Farm
- Lehi Millers
- Ranui Gardens
- Bangerter Farms
- SLC Top Crops
- Normal Ice Cream
- Park City Creamery
- Gracie’s Farm, Blue Sky Ranch