FIRST
Warm House Brioche Rolls – Two // 7 // Four // 10 V
Pineapple-miso butter
BBQ Beet & Caraway Toast // 19
Goat cheese & beet mousse, fermented slideridge honeycomb, chili candied pistachio, chermoula pork belly, herbs
**Crispy Brussel Sprouts // 17 GF V
Tarragon, 12-month aged parmesan, apple cider vinegar reduction, almonds
Preserved Heirloom Tomato Danish // 21 V
Sundried tomato aioli, red onion, sweet herbs, caramelized parmesan
Three Cheese Fondue // 28 V
Gruyere, dry aged Fontina, Swiss, Kirsch liquor served with house bread
NEXT
PB&J Gazpacho // 14 V
Brioche, tobaso strawberry, fried peanut
Artisanal Iceberg Salad // 14 GF V
Crispy quinoa, chicken skin, Franck’s “red hot,” onion, gorgonzola dressing
THEN
**Franck’s Meatloaf // 46
Squash, whipped potatoes, confit blueberries, crispy onion, blueberry-lavender sauce
Caramelized King Salmon // 44
Lemon poached potato, sauce bouillabaisse, patagonian shrimp relish, rouille, fennel
**Harissa Brined Mary’s Southern Fried Chicken // 43
Kimchi fried rice, candied lime, harissa-peanut, roasted peanut yellowfin tuna, harissa oil, togarashi, herbs
Glazed Kurobuta Pork Loin // 44
Ramen cacio e pepe, chili charred shallot, pickled carrot,160 degree egg, shaved jalapeno, sweet herbs, lime, smoked cotton candy dashi
**Sticky Glazed Lamb Shank // 48
Bazlama bread, hot mustard, tzatziki, crispy shallot, lemon orzo salad, herb grapes
Ranger Valley Wagyu Coulotte // 62 GF
Wasatch mushrooms, charred vidalia onion, aligot, wasabi chimichurri, cucumber, maitake-white chocolate furikake
Dessert
Rainbow Velvet Cake // 16
Burgundy-Hibiscus Ice Cream, Vanilla Cream Cheese, Cardamom Walnut Crunch, Passionfruit Curd, Berries
Bourbon Praline Ice Cream // 8
Bacon, Pecans, Cream, Bacon-Praline Pie Curd
Milk & Cookies Budino // 16
Butter Cake, Milk Pudding, Brown Butter Cookie, Bourbon Caramel, Sea Salt Cream
Pineapple Upside Down Clafoutis // 10
Toasted Coconut Cream, Pineapple Caramel
thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of food borne illness.
**Peanut oil is used in frying all or some part.