FIRST
Warm House Brioche Rolls – Two // 7 // Four // 10 V
Pineapple-miso butter
Smoked Jewel Yam // 19
Gochujang beurre blanc, pork belly meatballs, preserved mushrooms, maple pickled cranberry, togarashi yam skin, marshmallow
**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
Hot & Sour Broccoli Emulsion // 14 GF
Broccoli XO, lime sour cream, hot honey
**Artisanal Iceberg Salad // 14 GF V
Tomato-Castelvetrano olive gremolata, crispy chickpea, red onion, citrus hummus dressing
THEN
**Franck’s Meatloaf // 47
Squash, whipped potatoes, confit blueberries, crispy onion, blueberry-lavender sauce
Half Sashimi Steelhead Trout // 44
Lemon poached potato, sauce bouillabaisse, mussel & trout roe salad, rouille, fennel
**Lemon Brined Southern Fried Chicken // 43
Sweet tea-cheddar grits, skipjack tuna tartare, smoked togarashi, bourbon vinaigrette, hot honey smashed cucumber
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 Rocky Mountain Lamb Shank // 48
Bazlama bread, hot mustard, tzatziki, crispy shallot, lemon orzo salad, bibb lettuce
Ranger Valley Wagyu Coulotte // 62 GF
Wasatch mushrooms, charred vidalia onion, aligot, wasabi-wagyu fat chimichurri, cucumber, maitake-white chocolate furikake
Dessert
Chocolate-Champagne Sponge Cake // 16
Praline Buttercream, Champagne Gelee, Cocoa Brittle, Whipped Caramel
Caramelized Yogurt & Balsamic Ice Cream // 12
Honey-Walnut Brittle, Whipped Caramelized Yogurt, Preserved Blackberry
Milk & Cookies Budino // 16
Butter Cake, Milk Pudding, Brown Butter Cookie, Bourbon Caramel, Sea Salt Cream
Warm Yeasted Donut // 16
Honey Crystalized Rosemary Glaze, Brown Butter Curd, Rosemary Ice Cream, Honeycomb Tuille
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.
