FIRST
Warm House Brioche Rolls – Two // 7 // Four // 10 V
Maple-miso butter
Smoked BBQ Beets // 16 GF V
Corn cake, pickled beets, parsley, mint, mint, goat cheese gelato, turnip slaw, salsa verde
**Crispy Brussel Sprouts // 17 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
Carrot-Creamsicle Emulsion // 12 V
Carrot XO, vanilla bean yogurt, brioche
Artisanal Iceberg Salad // 12 GF V
Bacon, pear-fennel gremolata, walnuts, feta, charred arugula vinaigrette
THEN
**Franck’s Meatloaf // 40
Squash, whipped potatoes, confit blueberries, crispy onion, blueberry-lavender sauce
Black Miso Charred Cod // 44 GF
Cranberry massaman, confit Frogbench root vegetables, cranberry XO, salt & pepper chips, seaweed tarter sauce
**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, caramel onion, 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 // 45 GF
Mocha-burgundy sauce, mole roasted squash, brown butter polenta, sour grape & shallot herb salad, five spice potato crisps, fresh herbs
Veal Cheek Amatriciana // 37
House pasta sheet, roasted veal cheek relish, burnt marshmallow, potato hay, herbs
Dessert
**Chai House Made Donut // 15
Chai-vanilla bean glaze, mascarpone cream, candied fennel
Honey Cake // 15
Goat cheese, tarragon, grapefruit
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.