With a multitude of appealing restaurants dotting Park City's Main Street, my friend and I were drawn to the dinner menu at 350 Main. The restaurant, with its open kitchen and warm accents has been awarded "Best Restaurant - Park City" by Salt Lake City Magazine in both 2007 and 2009. In addition to a signature menu showcasing global ingredients that are naturally or organically grown, Chef Michael LeClerc has created a Menu de Sante. The Menu de Sante includes "items that are high in vitamins, antioxidants, and flavor, while being low in saturated fats and calories."
We sampled appetizers from the Menu de Sante and picked our entrées from the signature menu. Unfortunately, the chef's complicated presentations outshone the food. The plates we received were overly busy with unnecessary distractions, taking away from what could have been a solid main. Dishes were piled high with colorful ingredients, and oftentimes the myriad of flavors did not complement one another. 350 Main would benefit from a focused, simplified approach- less is more.
Tuscan style veggie salad with too much white bean mousse (overpowered by garlic), basil oil, tomato concassé, and sesame crackerbread
Roasted eggplant salad with sun dried tomatoes, basil, spinach, crumbled feta, pesto vinaigrette and an asiago crisp
Hapu'upu'u- pacific sea bass crusted with island spices, lemon and basil. Served with wasabi whipped potatoes (the wasabi flavor was entirely lost), roasted pineapple salsa and mango-ginger creme
Ono-ono- pacific ono served two ways: Grilled and served with asian stir fry and topped with spicy island chutney; Wasabi seared, served with napa cabbage and rice noodle salad, topped with pickled shallots and peanuts. With so many components- I think they forgot to pay attention to the fish- each piece was disastrously undercooked, rendering it inedible
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