Dinner Menu

Zion National Park

450 Zion Park Boulevard, Springdale, UT, 84767

(435) 772-3244

Starters

Hummus with Toasted Naan 12 GF, V, VE (By Request)

Creamy hummus, crafted from crushed chickpeas, tahini, lemon, and garlic, served with toasted naan bread and an array of fresh, raw vegetables.

Sautéed Mushrooms 16/25 GF, V, VE (By Request)

A medley of tender mushrooms, sautéed to perfection in a delicate blend of olive oil, white wine, garlic, butter, and fragrant herbs.

Brie Cheese with Chutney 15 GF, V (By Request)

Melted, soft-ripened cheese, paired with a vibrant orange and cherry chutney. Served with crisp slices of apple and toasted baguette.

Smoked Trout 19 GF (By Request)

In-house smoked red trout with pickled onions and cucumbers, whole grain mustard with toasted baguette.

Crab Cakes 21

Lump crab meat, with bell peppers and green onions, lightly bound with egg and mayo, and coated in crispy panko. Pan-seared to golden perfection with roasted red pepper coulis and creamy rosette.

Classic Caesar Salad 10/18 GF (By Request)

Crisp romaine lettuce tossed in our creamy, traditional anchovy-based Caesar dressing, finished with house-made Parmesan croutons.

Field Blend Salad 12/22 GF, V, VE (By Request)

A vibrant blend of peppery arugula and tender spinach, tossed with sweet strawberries, tangy crumbled feta, crunchy candied pecans, and a touch of shallot, all brought together by a light and tangy balsamic vinaigrette.

Gorgonzola Salad 22 GF, V

Organic field greens, dried cranberries, blue cheese crumbles, candied pecans, green apple, and red onion. Tossed in house-made blue cheese dressing.

Nicoise Salad 32

In-house smoked trout served atop organic salad greens with snap peas, tomatoes, hard-boiled egg, roasted potatoes and olives. Dressed with a delicate herb vinaigrette.

BISTRO

Flanigan’s Burger 23

½ pound patty of wagyu beef, New Zealand elk, bison, and wild boar, served with lettuce tomato, and onion on a potato bun with house-made bacon jam and tallow fries.

Veggie Burger 19 V, VE (By Request)

Vegan patty of grains and vegetables on a vegan bun with lettuce, tomato, and onion. Choose seasonal vegetables, mashed yams or tallow fries.

Chicken Sandwich 19

Hormone-free chicken breast grilled to perfection, topped with house made BBQ sauce and complemented by fresh lettuce, tomato, onion, and creamy coleslaw. Served on a lightly toasted potato bun with a side of our crisp, golden tallow fries.

Specialties

Rocky Mountain Red Trout 28 GF

Farm-raised trout fillet finished with a lemon zest clarified butter, served with wild rice and seasonal vegetables.

LAMB SHANK 34 GF

A tender lamb shank, braised to succulent perfection, graced with a rich, house-made wild mushroom bordelaise. Paired with mashed yams and seasonal vegetables.

Grilled Chicken 28 GF (By Request)

Mary’s free range and hormone-free airline chicken breast, with wild rice, pan gravy and seasonal vegetables.

Filet Mignon 59 GF (By Request)

UT-47 Heritage Beef Tenderloin, 8 oz cut, flame grilled to your temperature. Dressed in peppercorn cream and mushroom bordelaise. Served over a potato croquette and a medley of seasonal vegetables.

Wild Game Meatloaf 27

Ute-sourced bison, Utah farmed elk, and wagyu beef, blended with bell peppers, mushrooms, and onions, served with pan gravy, red pepper relish, mashed yams, and seasonal vegetables.

Wild Caught Halibut 54

Sustainably harvested wild caught halibut, wild mushroom parmesan-risotto cake, lobster cream, berry vinaigrette and strawberry balsamic glaze.

Vegetarian Forage 21 GF, V, VE (By Request)

Tri-colored quinoa stuffed acorn squash with sauteed spinach, mashed yams and seasonal vegetables. Finished with golden tahini.

Purses with Sage Butter 23 V

Delicate pasta pillows filled with creamy ricotta and sweet pear, tossed in a fragrant sage-infused butter, finished with scallions and slivered almonds.

Pesto Pasta 21 V

Linguini pasta, fresh basil, pine nuts, sauteed cherry tomatoes, garlic, cream, and parmigiano cheese.

Homestyle Marinara 21 V

Linguini pasta, house-made marinara sauce, slow-simmered to perfection with a medley of garden-fresh bell peppers, sweet carrots, aromatic onions, and fragrant garlic.

Upgrades

American 1 Cheddar 2 Smoked Gouda 2 Coleslaw 2 Bacon 3

Proteins

Grilled Chicken 10 Sauteed Shrimp 12 Smoked Trout 15 Wild Game Meatballs 10

Sides

Toasted Baguette 4 Tallow Fries 5/8 Seasonal Vegetables 6 Sauteed Spinach 7 Mashed Yams 4 Potato Croquette 6 Wild Rice 4

GF = gluten free V = vegetarian VE = vegan

No seed oil is used in our kitchen.

Consuming raw or undercooked meats, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.

Not all ingredients are listed in the description. 20% gratuity will be added to all split checks and groups with 6 or more guests.

A customary 18% service charge is not included but may be added for your convenience.

Your satisfaction is our utmost priority. If your experience has been positive, please consider sharing your thoughts online.

Conversely, if there is anything we could do to enhance your experience, we would appreciate the opportunity to hear from you directly during your stay so that we may better serve you.

Spring Menu 2025

Executive Chef Jeremie Hatch has crafted a contemporary menu with roots that run deep in Zion Canyon. Since 1984, Spotted Dog has been a trusted destination for travelers from around the globe, offering thoughtfully prepared cuisine that complements the breathtaking beauty of our canyon setting. We are honored to serve our community and the many guests drawn to this magical place, and we thank you for your continued support.

Dining availability

Current Hours

Dinners are available from 5 pm to 9 pm daily.

Reservations are for INSIDE tables only. Walk-Ins are ALWAYS welcome. Patio dining is available on a ‘First Come - First Served' basis only, weather permitting.