FIRST
Warm House Brioche Rolls – Two // 7 // Four // 10 V
Pineapple-miso butter
Blistered 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
Celeriac Blue Cheese Emulsion // 14 GF V
Crispy quinoa, sweet & sour carrot, truffle hot sauce
Artisanal Iceberg Salad // 14 GF V
Apple & bacon relish, brioche, feta, red onion, herb dressing
THEN
**Franck’s Meatloaf // 47
Squash, whipped potatoes, confit blueberries, crispy onion, blueberry-lavender sauce
Caramelized Maine Scallops // 48
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
**Crispy Braised Local Lamb Shank // 47 GF
Coffee poached beets, herb potato salad, beet chips, blistered snap peas, giardiniera, coffee oil, goat cheese beurre monte
Ranger Valley Wagyu Coulotte // 62 GF
Wasatch mushrooms, charred vidalia onion, aligot, wasabi-wagyu fat chimichurri, cucumber, maitake-white chocolate furikake
Dessert
Candy Cane Cake // 16
Milk Chocolate, Peppermint Chocolate Bark, Vanilla Bean Crème Fraiche, Candy Cane Caramel Corn
Bourbon Hazelnnut Eggnog Ice Cream // 12
Ginger Cookie, Whipped Caramel, Hazelnut
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.