Tiburon Fine Dining
Additional information
- Dining style
Fine Dining
- Cuisines
Contemporary American, Wild Game
- Hours of Operation
Dinner Mon–Thu, Sun 17:00–21:30 Fri, Sat 17:00–22:30
- Phone number
(801) 255-1200
- Payment Options
AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa
- Dress Code
Business Casual
- Executive Chef
Ken Rose
- Private party facilities
We have a private room available for a minimum charge that seats up to 40
- Private party contact
Ken Rose: (801) 255-1200
- Location
- Area
Holladay / Midvale / Sandy / Union
- Parking Details
Private Lot
- Additional
Banquet, Beer, Cocktails, Corkage Fee, Full Bar, Non-Smoking, Patio/Outdoor Dining, Patio/Outdoor Dining, Private Room, Wheelchair Access, Wine
Popular dishes
Menu
vegetarian options available upon request
Starters
Seared ScallopsUS$15.00
fresh maine "diver" scallops, dusted with chipotle and pan seared, served with a chunky fresh tomato cream sauce
Crab CakesUS$12.00
sweet crab slow simmered with fresh tomatoes, white wine & herbs, served with tangy mediterranean cucumber salad & roasted tomato buerre blanc
Roast Chicken & PolentaUS$11.00
thin sliced roasted chicken, sautéed portabella & button mushrooms, roasted red peppers & marsala/garlic demi-glace served over a grilled polenta cake
St. Andre & Braised Kurabuto PorkUS$13.00
the chef's favorite: french triple crème brie, 5 hour 'dry' braised kurobuta pork belly & balsamic onion jam
Jakes MusselsUS$11.00
fresh mediterranean black mussels, steamed in white wine & garlic, served with a spicy tomato herb broth
Entrees
at tiburon all entrées are served with a house salad, fresh bread & homemade sorbet
New Zealand ElkUS$41.00
our house specialty: char-grilled new zealand elk tenderloin, served with creamy mushroom "duxelle", green peppercorn demi-glace & garlic mashed potatoes
Roast Breast of ChickenUS$30.00
pan roasted, marsala butter, roasted red pepper, jalepeno cheddar grits & a drizzle of truffle oil
New Zealand Lamb TenderloinUS$39.00
pan seared new zealand tenderloin of lamb, dusted with fresh rosemary & black pepper, served with a whole grain mustard demi-glace, blueberry reduction & a parmesan and parsley risotto cake
Tenderloin of BeefUS$36.00
char-grilled filet mignon, served with a roasted shallot & cabernet demi-glace, with sautéed mushrooms & garlic mashed potatoes
Ahi TunaUS$35.00
ahi tuna, dusted with asian seven pepper spice & black sesame seeds, seared rare, topped with soy & honey marinated shredded carrot & served with pineapple fried rice
Seared SalmonUS$33.00
pan-seared, topped with steamed leeks, applewood smoked bacon and finished with a plum wine butter sauce & garlic mashed potatoes
Snake River Farms American Kobe Eye of RibeyeUS$45.00
10oz seared eye of snake river farms kobe ribeye, red wine reduction and sautéed oyster mushrooms with garlic mashed potatoes
Specials
a sampling of specials we run from time to time:
Hawaiin Naraigi (Orange Striped Marlin)
served 'sashimi' style, with roasted red pepper aioli, avocado and toasted sesame seeds
Shrimp Ceviche Cocktail
wild pacific white shrimp, red onion, red pepper, cilantro, lime, red wine vinegar, garnished with sliced avocado and tortilla strips
Australian Wagyu
char-broiled cap of the ribeye, served with a burgundy reduction
Chilean Seabass
char-broiled, served over steamed leeks, topped with crispy pancetta and finished with a plum wine butter sauce
Muscovy Duck Breast
oven roasted and sliced thin, finished with a dried cherry brandy demi-glace
Pacific Swordfish
char-broiled, served with a tomato-caper buerre blanc and toasted pine nuts
Hawaiian Escolar
pan-seared, served with three sautéed wild pacific white shrimp, over basmati rice and finished with a lobster brandy bisque
Atlantic Striped Bass
pan-seared, served with three sautéed wild pacific white shrimp, over basmati rice and finished with a mild yellow curry sauce
Atlantic Skate Wing
pan-seared, served over steamed leeks and finished with a meyer lemon buerre blanc
Bison Shortribs
slow braised seven hours, served over jalapeño/cheddar grits and finished with a red wine reduction & crispy oyster mushrooms
Seafood Pasta
crab, shrimp, scallops, mussels and fresh fish, served over angel hair pasta in a spicy chipotle tomato cream sauce
Beef Wellington
seared beef tenderloin & black truffle pate' baked in a flaky pastry crust, served with a green pepper demi-glace
What 2,212 people are saying
Overall ratings and reviews
Reviews can only be made by diners who have eaten at this restaurant
- 4.8Food
- 4.9Service
- 4.5Ambience
- 4.5Value
Noise • Moderate
Loved For
Utah
Best Service
Utah
Contemporary American
Salt Lake City
Best Food
Salt Lake City
Best Service
Salt Lake City
Contemporary American
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Safety precautions
Cleaning & sanitising
- Surfaces sanitised between seatings
- Digital, disposable or sanitised menu provided
- Common areas deep-cleaned daily
- Sanitiser or wipes provided for customers
Physical distancing
- Limited number of seated diners
- Distancing maintained in common areas
- Extra space between tables
Protective equipment
- Waiting staff wear masks
- Diners must wear masks unless eating or drinking
Screening
- Sick staff prohibited in the workplace
- Staff temperature check required
FAQs
Tiburon Fine Dining is rated 4.8 stars by 2212 OpenTable diners.
Yes, you can generally book this restaurant by choosing the date, time and party size on OpenTable.
Make a booking
8256 S. 700 E. Sandy, UT 84070
Additional information
- Area
Holladay / Midvale / Sandy / Union
- Hours of Operation
Dinner Mon–Thu, Sun 17:00–21:30 Fri, Sat 17:00–22:30
- Cuisines
Contemporary American, Wild Game
- Dining style
Fine Dining
- Dress Code
Business Casual
- Parking Details
Private Lot
- Payment Options
AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa
- Executive Chef
Ken Rose
- Additional
Banquet, Beer, Cocktails, Corkage Fee, Full Bar, Non-Smoking, Patio/Outdoor Dining, Patio/Outdoor Dining, Private Room, Wheelchair Access, Wine
- Phone number
(801) 255-1200
- Private party facilities
We have a private room available for a minimum charge that seats up to 40
- Private party contact
Ken Rose: (801) 255-1200