Salt Lake City Bailliage Dinner at Hearth and Hill – Sugar House
Saturday, August 9, 2025 | 6:00 PM Reception | 7:00 PM Dinner
Hearth and Hill – Sugar House
Executive Chef: Jeff Moore
Dress Code: Casual Chic with Chaîne Regalia
hearth-hill.com/sugar-house-our-story
Join us for an elegant summer evening as the Salt Lake City Bailliage gathers at the new Sugar House location of Hearth and Hill. Executive Chef Jeff Moore and his team will welcome us with a refined, seasonal menu served in a private dining setting, complemented by curated wine pairings that highlight both classic and contemporary expressions.
Menu
Reception
Stationed Hors d'Oeuvres
Butcher Block Antipasto
Roasted red peppers, olives, salami, roasted artichokes, roasted tomatoes, grilled asparagus, roasted eggplant, feta cheese, provolone cheese
Wine: Chiarli “Centenario” Lambrusco Grasparossa di Castelvetro DOC – Emilia-Romagna, Italy
First Course (Choice of):
Caesar Salad – Romaine, brioche croutons, parmesan crisp
Citrus Avocado Salad – Avocado, cotija cheese, mandarin orange, roasted pepita, heritage greens, coriander-citrus vinaigrette
Wine: Domaine Huet Vouvray Le Haut-Lieu Sec – AOC Vouvray, Loire Valley, France
Second Course (Choice of):
Mary’s Organic Chicken – Achiote chicken, dove creek bolita bean, pickled red onion, aji verde, fried yuca
Baja Striped Bass – Spanish chorizo, hominy, anasazi bean, sweet corn, cherry tomato, sugar squash, arugula, guajillo-lime chili sauce
Herbed Falafel – Chickpea salsa, red pepper, walnut, muhammara, beetroot hummus, pickled fennel, organic millet, lavash cracker
Wine: Château de Ségriès Rosé – AOC Tavel, Rhône Valley, France
Dessert
Citrus Meringue Tart – Gluten-free vanilla sable, calamansi, mango coulis, toasted meringue, shaved coconut
Wine: Domaine Huet Vouvray Moelleux – AOC Vouvray, Loire Valley, France
⚜️Vive la Chaîne⚜️
