Dinner Menu

Zion National Park
450 Zion Park Boulevard, Springdale, UT, 84767
(435) 772-3244

Starters

Sautéed Mushrooms GF, V
12

Olive oil, white wine, garlic, and herbs

Baked Citrus Shrimp Scampi GF
12

Orange and lemon citrus, garlic and butter

Brie Cheese and Chutney V
12

Melted soft-ripened cheese, orange, and cherry
chutney, apples, and French bread

Hummus Plate V, VE
12

Crushed chickpeas, tahini, lemon, garlic with
pita bread and raw vegetables

Crab Cakes
18

Roasted red pepper coulis with rosette sauce

Mixed Greens Salad GF, V, VE
7

Spring mix, veggie garnish, citrus vinaigrette

Field Blend Salad GF, V
9

Spring mix, beets, candied walnuts and craisins
With blue cheese crumbles, citrus vinaigrette

Classic CÆsar salad
8

Crisp romaine, classic anchovy-based cæsar
dressing. House made Parmesan croutons

Salad PROTEIN OPTIONS

Chicken 6,  Shrimp 10

Sides

Toasted Baguette
3
Wild Rice
4
Seasonal Vegetables
6
Chilled Garden Vegetables
6
French Fries
5
Wilted Spinach
5
Red Bell Pepper Polenta Cake
6
Shittake Mushroom Risotta Cake
8

PASTA

Pesto Pasta V
17

Penne pasta, fresh basil, pine nuts, sun-dried
tomatoes, garlic, cream, parmigiano cheese

Shrimp Pasta
27

Spaghetti with sautéed shrimp, lobster velouté,
cherry tomatoes, asparagus, and spinach

Purses with Sage Butter V
19

Pasta filled with fresh pear and ricotta cheese,
Sage infused butter, and sliced almonds

Spaghetti Marinara V, VE
15

Spaghetti with house made tomato marinara

PASTA PROTEIN OPTIONS

Chicken 6,  Meatballs 8,  Shrimp 10

Specialties

Red Trout GF
22

Rocky Mountain trout filet, pepita encrusted, lightly
grilled. Wild and brown rice, field greens and berries

LAMB SHANK GF
27

Slowly braised Australian lamb shank, finished with house-made mushroom bordelaise. Served with fingerling potatoes and seasonal vegetables.

Wild Game Meatloaf
19

Elk, buffalo, and beef, with red peppers and onions
roasted fingerling potatoes, pan gravy, red pepper
relish, with seasonal vegetables

Ahi Tuna GF
28

Blackened ahi tuna steak, pan-seared rare, shiitake
mushroom parmesan risotto cake, avocado mango
salsa, with seasonal vegetables

Southwest Chicken Breast GF
21

Natural chicken breast, fresh avocado and mango
salsa, with wild rice and seasonal vegetables

Smoked Beef Short Ribs
21

Tender boneless ribs, smoky barbeque sauce,
fingerling potatoes, seasonal vegetables

Muscovy Duck Breast GF
28

Pan-seared medium rare with roasted potatoes and
Seasonal vegetables. Prickly pear gastrique

Vegetarian Forage GF, V, VE
18

Sautéed mushrooms, red bell peppers and spinach, wild
rice and seasonal vegetables. Basil infused olive oil

Polenta Veggie Stack GF, V, VE
18

Grilled polenta cake topped with sautéed vegetable
ribbons and finished with red pepper coulis and
tomatillo purée. Seasonal vegetables

GF = gluten free         V = vegetarian         VE = vegan

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.

Dining availability

Current Hours

Dinners are available daily starting at 5 pm.

Breakfast will be available daily from 7 am until 10 am, April through October 30th.

Reservations are for inside tables only. Walk-Ins are always welcome.
Patio dining is available only on a first-come, first-served basis, weather permitting.

Hotel guests will receive a 10% discount on breakfast and dinner services.

435.772.0700
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