Dinner-menu

Available Tuesday-Sunday

Open Mondays for December only!

Call 801-274-6264 to make a reservation

Dine-In only

FIRST

Warm House Brioche Rolls – Two // 7 // Four // 10 V
Maple-miso butter

Smoked BBQ Beets // 16 V
Corn cake, pickled beets, parsley, mint, mint, goat cheese gelato, turnip slaw, salsa verde

**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

Four Barachois Oysters // 22 GF
Salted apple, lime nuoc cham, candied apple, gochujang gelato

Porcini-White Chocolate Emulsion // 12 V

Brioche, pickled huckleberry, macerated herbs

Artisanal Iceberg Salad // 12 GF V

Gochujang roasted turnip, candied sesame, pickled apple, herbs, ginger-miso dressing

**Franck’s Meatloaf // 38

Squash, whipped potatoes, confit blueberries, crispy onion, blueberry-lavender sauce

**California Rockfish Nero // 45

Cranberry massaman, confit baby sunchoke, cranberry XO, sunchoke 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 // 48 GF

Mocha-burgundy sauce, mole roasted squash, brown butter polenta, sour grape & shallot herb salad, five spice potato crisps, fresh herbs

**Chai House Made Donut // 15
Chai-vanilla bean glaze, mascarpone cream, candied fennel

Candy Cane Cake // 15
Milk chocolate ganache, peppermint meringue, candy cane “snow”

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.