FIRST
Warm House Brioche Rolls – Two // 7 // Four // 10 V
Maple-miso butter
BBQ Beets & Aerated Beet Cake // 16 V
Honey goat cheese, spruce tip vinaigrette, crystalized rosemary, pepitas, herbs
**Crispy Brussel Sprouts // 16 GF V
Tarragon, 12-month aged parmesan, apple cider vinegar reduction, almonds
Preserved Heirloom Tomato Danish // 20 V
Sundried tomato aioli, red onion, sweet herbs, caramelized parmesan
Three Cheese Fondue // 27 V
Gruyere, dry aged Fontina, Swiss, Kirsch liquor served with house bread
NEXT
Peanut, Pumpkin, & Bacon Emulsion // 12 GF
Yogurt, bacon, pepitas
Artisanal Romaine Salad // 12
Pastrami XO, caraway cheese crisp, pickled onion, brioche, mustard-horseradish dressing
THEN
**Franck’s Meatloaf // 38
Squash, whipped potatoes, confit blueberries, crispy onion, blueberry-lavender sauce
Honey Butter Crusted Hawaiian Walu // 47
“mac”adamia nut salad, bacon-coconut sauce, umami congee, wild chives, lychee
**Kinda Hot Southern Fried Red Bird Chicken // 37
Gochujang honey, toasted coconut potato salad, Thai chili pear, kimchi broccoli, cilantro
Ranger Valley Wagyu Beef Coulotte // 58
Wagyu fat Wasatch mushrooms, preserved shishito peppers, pan fried udon, black vinegar jus, wasabi, furikake, nuoc cham cucumber
Glazed Kurobuta Pork Loin // 42
Ramen cacio e pepe, chili charred shallot, pickled carrot,160 degree egg, shaved jalapeno, sweet herbs, lime, smoked cotton candy dashi
**Crispy Braised Local Lamb Shank // 48
Mocha-burgundy sauce, mole roasted squash, brown butter polenta, sour grape & shallot herb salad, five spice potato crisps, fresh herbs
Lamb & Bitter Chocolate Ragout // 32
House pasta sheet, grape fortified grapes, espresso crusted hazelnut, barely buzzed white cheddar
Dessert
**Balsamic-Preserved Blueberry House Made Donut // 15
Ricotta, sesame brittle
Cider Cake // 15
Brown butter-white chocolate ganache, whiskey bacon jam, sea salt cream, balsamic cider
Angie’s Ice Cream Sandwich // 12
Flavor changes often
Chocolate Tart // 15 GF
Walnut crust, thyme orange supremes, burnt white chocolate curd, crystalized thyme, grand marnier cream
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.