Hearth and Hill's Park City Menu
A fresh, new, approachable take on contemporary American cuisine, locally driven.
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seasonal cocktails
-13-
Hazy Sky
Mezcal, Campari, Pineapple, Orange, Demerara, Chocolate Bitters
Cozy Sweater
Bourbon, Maple, Lemon, Orange Bitters
Spiced Hot Cider
Rum, Apple, Cinnamon, House-made Cider
Gin Fizz
Gin, Chateau Monet, Rosemary Honey, Lemon
signature cocktails
-14-
Stargazer
Vodka, Licor 43, Demerara, Lemon, Anise, Cinnamon, Egg White
New Fashioned
Rye, Waterpocket Coffee, Demerara, Walnut Bitters, Coffee Beans
Smoke Show
Mezcal, Jalapeño, Lime, Tajin
Lavender Margarita
Tequila, Cointreau, Lime, Rose, Hibiscus, Lavender Honey
featured cocktail
2020 fan favorite of the Park City Cocktail Contest
Dragonfly Rita 16
rabbit & grass tequila, alpine preserve, smoked pitaya & dragon fruit jam, lime, agave, mint
old fashioned
Choice of: spirit • sweetener • bitters • garnish 15
Spirit
High West Double Rye • Plantation Aged 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
Flat Out Hefeweizen 6
Salt Flats
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 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 10 / 38
Figuièr Méditerranée, Provence, France
Blanc de Noirs 98
Schramsberg, North Coast, CA
Rosé 60
Espirit Gassier, Côtes de Provence, France
White
by the glass or bottle
Albariño 50
Longoria, Santa Ynez Valley, CA
Assyrtiko 68
Santo, Santorini, Greece
Chardonnay 12 / 46
Louis Latour, Ardeche, Ardeche, France
Chardonnay 15 / 48
La Crema, Sonoma Coast, CA
Garganega 44
Inama Vin Soave, Verona, Italy
Gewürztraminer 72
Russian River Vineyards, Sonoma County, CA
Gruner Veltliner 42
Loimer Lois, Kamptal, Austria
Pinot Blanc 44
Gustave Lorentz, Alsace, France
Pinot Grigio 13 / 50
Riff, Delle Venezie, Italy
Riesling 68
Bockstein Kabinett, Weingut St. Urbans-Hof, Germany
Sauvignon Blanc 40
Southern Right, Walker Bay, South Africa
Sauvignon Blanc 14 / 54
Spy Valley, Marlborough, New Zealand
Sauvignon Blanc 58
Craggy Range, Martinborough, New Zealand
Triad Blanc 70
Buoncristiani, Napa Valley, CA
Viognier 56
Cinder Wines, Snake River Valley, WA
White Blend 11 / 42
M. Chapoutier Bila-Haut, Côtes du Roussillon, France
White Blend 98
Abraxas, Robert Sinskey, Carneros, CA
Sake
Michinoku Onikoroshi 50
Tohoku, Japan (720 ml)
Hakkaisan Sparkling Nigori 52
Chuba, Japan (360 ml)
Kubota Manjyu 164
Chuba, Japan (720 ml)
Red
by the glass or bottle
Cabernet Franc 54
Valdivieso, Colchaqua, Chile
Cabernet Sauvignon 12 / 46
337 Noble Vines, Lodi, CA
Cabernet Sauvignon 15 / 58
True Myth, Paso Robles, CA
Cabernet Sauvignon 44
Sean Minor, Sonoma, CA
Cabernet Sauvignon 90
Tamarack Cellars, Columbia Valley, WA
Carignan/Mourvedre 80
Éclat, Maule Valley, Chile
Gamay 50
Henry Fessy, Morgon, France
Malbec 13 / 50
Don Miquel Gascon, Mendoza, Argentina
Malbec/Tannat 40
Piattelli, Cafayate Valley, Argentina
Malbec 54
Felino, Mendoza, Argentina
Merlot 44
Los Osos, Paso Robles, CA
Nebbiolo 98
Côtes de Ciel, Red Mountain, WA
Petite Syrah 56
Peachy Canyon, Paso Robles, CA
Pinot Noir 14 / 54
Planet Oregon, Willamette Valley, OR
Pinot Noir 90
Louis Latour, Marsannay, France
Red Blend 48
Damsel Cellers, Columbia Valley, WA
Red Blend 54
Domaine de Fenouillet, Rhône, France
Red Blend 64
Pence Estate PTG, Santa Rita Hills, CA
Red Blend 11 / 42
Mountain Town Red, Oregon, Park City, UT
Rioja 52
La Montesa, Rioja, Spain
Shiraz 32
Paringa, South Australia, Australia
Syrah/Grenache 48
Chateau Maris, Languedoc, France
Syrah 80
Gramercy Lower East, Columbia Valley, WA
Zinfandel 50
Wild Thing, Mendocino County, CA
Zinfandel 94
Jeff Cohn, Sweetwater Springs, CA
Reserve Collection
Brut Rosé 120
Soter Vineyards, Mineral Springs, Willamette Valley, OR, 15
Champagne 138
Veuve Clicquot, Reims, France, NV
Chardonnay 120
Freestone, Joseph Phelps, Napa Valley, CA, 17/18
Chardonnay 164
Far Niente, Napa Valley, CA, 17/18
Cabernet Sauvignon 136
Frank Family, Napa Valley, CA, 16
Cabernet Sauvignon 164
Joseph Phelps, Napa Valley, CA, 16
Merlot 110
St. Supery, Rutherford Estate, Rutherford, CA, 14/15
Merlot 136
Emmolo, Napa, CA, 15/16
Nebbiolo 114
Castello di Neive, Barbaresco, Italy 16/17
Pinot Noir 128
Three Sticks, Gap's Crown, Sonoma, CA, 17
Pinot Noir 150
Raen, Sonoma Coast, CA, 17
mocktails
6
Boone’s Brew
House-made Cider, Fresh Spices, Whipped Cream
Jack’s Juice
Limeade, Blueberry, Pomegranate
Layla’s Lemonade
Strawberry, Basil Seed, Thyme
Snape's S'mores
Hot Cocoa, Toasted Marshmallow, Graham Cracker Sprinkle
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
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
Short Rib 62
mashed potatoes, corn on the cob, white bread, bbq sauce, pickles
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.
Lunch
Preparation Options:
= Vegan
= Gluten Free
shareable
Pork Gyoza 11
soy dipping sauce
White Bean and Squash Hummus 12
seasonal vegetables, flatbread
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
Spiced Pecans 4
rosemary, cayenne
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
Winter Salad 16
arugula, frisée, beet, quinoa, ricotta salata, squash, walnut, maple vinaigrette
Kale Caesar 11
kohlrabi, crouton, grana padano parmesan
Ahi Poke Bowl 19
edamame, avocado, daikon, mango, seaweed, cucumber, sushi rice, spicy mayo
feastable
Choice of: caesar or fries (garlic parmesan or salt & pepper)
Sub: soup 2
Fish Tacos* 16
blackened cod, esquittes slaw, miso aioli, tomatillo salsa, flour tortilla
Italian Dip 18
shaved beef ribeye, provolone, giardiniera, au jus, hoagie rolll
Smoked Turkey 16
bacon, spinach, green tomato jam, havarti, basil aioli, 7 grain bread
Bison Patty Melt 18
caramelized onion, swiss, pickle, rye bread, patty sauce
H and H Burger 15 / add bacon 2 / add avocado 2
desert mountain beef, lettuce, tomato, pimento cheese, soft bun
Veggie Sandwich 15
portobello, squash, avocado, spinach, tomato, pepper jack, hot pepper aioli, ciabatta bun
spoonable
Soup bowl 8 / cup 5
chef's selection
Ramen 16
slab bacon, 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
Grilled Lamb T-Bone 16
harissa, tzatziki, salted cucumber
Shrimp Shumai 13
yum yum sauce
Country Fried Delicata Squash 13
poached egg, apple, radish sprout, alabama white sauce
Pork Gyoza 11
soy dipping sauce
Potato Pierogi 12
charred leek cream, sauerkraut, scallion
White Bean and Squash Hummus 12
seasonal vegetables, flatbread
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
Spiced Pecans 4
rosemary, cayenne
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
Winter Salad 16
arugula, frisée, beet, quinoa, ricotta salata, squash, walnut, maple vinaigrette
Kale Caesar 11
kohlrabi, crouton, grana padano parmesan
Ahi Poke Bowl 19
edamame, avocado, daikon, mango, seaweed, cucumber, sushi rice, spicy mayo
feastable
Big Glory Bay Salmon* 32
creamed spinach, roasted potato, sorrel
Short Rib Pastrami 29
brown butter mashed potatoes, mushroom ragout, fried kraut
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 15 / add bacon 2 / add avocado 2
desert mountain beef, lettuce, tomato pimento cheese, soft bun
Veggie Sandwich 15
portobello, squash, avocado, spinach, tomato, pepper jack, hot pepper aioli, ciabatta bun
spoonable
Soup bowl 8 / cup 5
chef's selection
Ramen 16
slab bacon, scallion, soft egg, mushroom, nori, kimchi
*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
Truffle Mac and Cheese 12
gruyère, bacon, bread crumb, chive
Cheddar Biscuits 8
half dozen, honey butter, cracked pepper
Fries 5
garlic parmesan or salt & pepper
Almond Smoothie 8
peach, tart cherry, honey, yogurt, almond butter
shareable
Cinnamon Roll 6
brown butter frosting
Aguachile 16
shrimp, wahoo, jalapeño, cucumber, onion, tortilla chips
Smothered and Covered 14
hashbrowns, caramelized onion, gruyère, short rib
Pork Gyoza 11
soy dipping sauce
harvestable
Add: Chicken 8 / 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
Winter Salad 16
arugula, frisée, beet, quinoa, ricotta salata, squash, walnut, maple vinaigrette
Ahi Poke Bowl 19
edamame, avocado, daikon, mango, seaweed, cucumber, sushi rice, spicy mayo
holdable
Fried Chicken Muffin 14
fried egg, spinach, corn relish, miso aioli, english muffin
Smothered Breakfast Burrito 12
scrambled eggs, potato, bacon, cheddar jack, guacamole, red & green salsa
Morning Muffin 12
scrambled eggs, slab bacon, pepper jack, avocado, english muffin
Bison Patty Melt 18
mushroom marmalade, carmelized onion, swiss, english muffin
H and H Burger* 15 / 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 Waffle 14
whipped cream, maple syrup
Frittata 16
mushroom, broccolini, kale, gruyère, green tomato jam
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, huckleberry jam
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Dessert Menu
Preparation Options:
= Vegan
= Gluten Free
desserts
Vanilla Waffle Ice Cream Sandwich 9
normal slc salted hazelnut blackberry jam ice cream, kahlua and house-made nutella fudge, smoked vanilla anglaise
Sticky Toffee Pudding 9
vanilla ice cream
Fruit Crisp 10
oat crumble, vanilla ice cream
Hot Fudge Brownie Banana Split 10
caramelized banana, cherries, almond, whipped cream
Dirt Cookie 7
chocolate chip cookie, chocolate frosting, oreo crumble, worms
Just a Few Cookies 6
chef's selection
Daily Ice Cream Bar 8
Normal SLC
Grilled Chicken 9
Choice of: fries, mashed potato, steamed carrots
Sautéed Shrimp* 11
Choice of: fries, mashed potato, steamed carrots
Roasted Salmon* 11
Choice of: fries, mashed potato, steamed carrots
Cheese Burger* 11
soft bun, fries
Ramen 9
noodles, broth
Mac and Cheese 9
elbow noodles, cheese sauce
Chicken Quesadilla 10
guacamole
Butter Noodles 7
Chips and Guacamole 3
Apples and Peanut Butter 3
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