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Tiburon Fine Dining

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8256 S. 700 E.
Sandy, UT 84070
Uber
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Main Menu
Beverage Menu
Curbside Takeout Menu

Main Menu

vegetarian options available upon request

Starters

Seared Scallops

$15.00
fresh maine "diver" scallops, dusted with chipotle and pan seared, served with a chunky fresh tomato cream sauce

Crab Cakes

$12.00
sweet crab slow simmered with fresh tomatoes, white wine & herbs, served with tangy mediterranean cucumber salad & roasted tomato buerre blanc

Roast Chicken & Polenta

$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 Pork

$13.00
the chef's favorite: french triple crème brie, 5 hour 'dry' braised kurobuta pork belly & balsamic onion jam

Jakes Mussels

$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 Elk

$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 Chicken

$30.00
pan roasted, marsala butter, roasted red pepper, jalepeno cheddar grits & a drizzle of truffle oil

New Zealand Lamb Tenderloin

$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 Beef

$36.00
char-grilled filet mignon, served with a roasted shallot & cabernet demi-glace, with sautéed mushrooms & garlic mashed potatoes

Ahi Tuna

$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 Salmon

$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 Ribeye

$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
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General Info

8256 S. 700 E.
Sandy, UT 84070
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801-255-1200
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About Us

Tiburon Fine Dining has quietly become one of Utah's premier restaurants. Tiburon is located in the south end of the Salt Lake Valley in an unassuming building that formerly housed a fruit stand. Don't be fooled, Tiburon serves award-winning contemporary American cuisine ranging from Char-Broiled New Zealand Elk Tenderloin with Creamy Mushroom 'Duxelle' and Green Peppercorn Demi-Glace to Black Sesame-Crusted Ahi Tuna with Honey and Soy Marinated Carrots. The Crab Cakes consistently win best in the state and the salads are raved about by the locals. It does not end with the food, service is always top-notch. Led by a staff that has been with the owners since its opening in 1999, guests always feel welcomed in the warm and friendly atmosphere. In the summer–with its patio dining–Tiburon is the place to dine in the South Valley.

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