Our restaurants

The Point Restaurant and The Sheila S. and David P. Gardner Bistro, are open to the public and provide a breathtaking view of the Salt Lake Valley. Both serve delectable fare including soups, salads, sandwiches, a variety of hot entrées, and daily specials.

the point logo

Serving breakfast and lunch. Eat in or take out.
Featuring guest restaurants Tuesday through Friday.
Eat in or take out.

Monday-Friday
Breakfast 7 am-10:30 am
Lunch 11 am-2 pm

2000 Circle of Hope, 6th Floor of the Research Building

For more information about The Point,
please call 801-585-0616.

 

Starbucks

Starbucks is also located within The Point Restaurant.

Monday-Friday
6 am-6 pm

the bistro logo 

Serving breakfast, lunch, and dinner.
Eat in or take out.

Monday-Friday
Breakfast 7 am-10:30 am
Lunch/Dinner 11 am-9 pm

Weekends and Holidays
Lunch/Dinner 11 am-7 pm 

1950 Circle of Hope, 6th Floor of the
Cancer Hospital

For more information about The Bistro,
please call 801-587-4600.

View the Bistro menu and pricing.

The Point Restaurant Specials Menu

For the week of June 19- June 23, 2017

Daily Specials Soups Entrees Guest Restaurant
Monday

Oriental Chicken and Rice

Clam Chowder

Teriyaki Bowl

Caramelized Salmon

The Point Carver

Tuesday

Vegetable Beef and Barley

Clam Chowder

Daily Chef's Special

Crab Stuffed Sole

Hot Banh
Wednesday

Smoked Turkey Chili

Clam Chowder

Daily Chef's Special

Hawaiian Fish Tacos

Roula's Greek
Thursday

Broccoli cheese

Clam Chowder

Daily Cef's Special

Cajun Seafood Pasta

Closed For Employee BBQ
Friday

Buffalo Chili

Clam Chowder

Fish and Chips

Salmon Croquettes

Cafe Trang

Sandwich and Salad Specials (served all week)

  • Italian Chicken Sandwich:
    Grilled chicken topped with provolone cheese, marinara ssauce, lettuce, tomatoes and onions on a ciabatta roll. 
  • Jalapeno Cheddar Burger:
    1/3 pound ground beef patty topped with fried jalapenos, cheddar cheese, onions, lettuce and tomatoes. 
  • Buffalo Chicken Salad:
    Fried chicken tenders tossed in a hot wing sauce on a bed of chopped romaine lettuce with shredded carrots, celery, onions and bleu cheese crumbles tossed in a lime cilantro ranch dressing.