Bambara rings in the holidays in style

chef nathan powersBambara will be ringing in the holidays this year with special hours, offerings and live jazz music. Executive Chef Nathan Powers’ new winter menu will be the star, along with seasonal special offerings that will change each evening. Guests are encouraged to make reservations in advance, as each of these special nights will fill up very quickly.

Chef Power’s new menu items include: an appetizer of cast iron roasted mussels with local chorizo, melted leeks, white wine, roasted garlic crème fraîche and grilled bread; a warm pistachio crusted goat cheese salad with red oak leaf, radicchio, Utah honey and lavender vinaigrette; and mouth watering new winter entrees of seared venison; prosciutto wrapped Utah red trout; seared diver scallops; and new filet of beef selection with duck fat roasted fingerlings, leek purée, mushrooms, Madeira gastrique and truffled aioli.

On Christmas Eve, Monday, Dec. 24, Bambara will be open for breakfast from 8 a.m. to 11 a.m. and dinner from 5:30 p.m. to 9 p.m. On Christmas day, only brunch will be served from 8 a.m. to 12 p.m.

bambara steak fritesOn New Year’s Eve, Bambara will be open for breakfast at 8 a.m. and will ring in the New Year with Chef Powers’ dinner menu with seasonal specials starting at 5:30 p.m. Back by popular demand, the Daniel Day Trio will provide cool jazz for the evening. On New Year’s Day, Bambara will be open for brunch only from 8 a.m. to 12 p.m.

“I love to delight our guests with some of my favorite holiday dishes, like my prosciutto wrapped Utah red trout with bacon roasted Brussels sprouts,” said Chef Powers. “Tradition plays a big part of the season for my family and I am happy to share these limited time specials with our guests this time of year.”

Bambara
202 South Main Street Salt Lake City, UT 84101
(801) 363-5454

www.bambara-slc.com

About Stuart Melling

My high school English teacher once told me I was the most arrogant young man she had ever met. Food criticism seemed like a natural leap. Stuart is largely fueled by Uinta Cutthroat, alliteration and the use of too many big words he doesn't understand. Stuart is also a member of the Association of Food Journalists.

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