FIRST
Warm House Brioche Rolls – Two // 7 // Four // 10 V
Pineapple-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
Citrus, Bean, & Bacon Soup // 12 GF
Citrus pico, bacon, yogurt
Artisanal Iceberg Salad // 12 GF
Apple-fennel gremolata, feta, pecans, red onion, smoked apple dressing
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
**Lemon Brined Southern Fried Chicken // 40
Sweet tea-cheddar grits, yellowfin tuna tartare, smoked togarashi, bourbon vinaigrette, hot honey smashed 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
Ranger Valley Wagyu Coulotte // 58
Wasatch mushrooms, charred vidalia onion, aligot, wasabi-wagyu fat chimichurri, nuoc cham cucumber, maitake-white chocolate furikake
Potato Mochi Gnocchi // 36
Crispy short rib, red wine-nuoc mam nhi, sofrito, potato crisps, claytonia
Dessert
Milk & Cookies Budino // 14
Milk pudding, brown butter cookie, butter cake, bourbon caramel, sea salt cream
Berries & Ceram // 14
Vanilla cake, blackberry buttercream, honey-lavender brittle, honey blackberries, honey-lavender ice cream
Angie’s Ice Cream Sandwich // 14
Flavor changes often
Chocolate Tart // 14 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.
