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
Four Pai Pai Oysters // 22 GF
Lime nhi, pickled apple, candied apple skin, gochujang gelato
NEXT
Porcini-White Chocolate Emulsion // 12 V
Brioche, pickled huckleberry, vanilla bean-chive yogurt
Artisanal Iceberg Salad // 12 GF V
Thyme pickled cucumbers, feta, walnuts, red onion, carrot-pink peppercorn dressing
THEN
**Franck’s Meatloaf // 40
Squash, whipped potatoes, confit blueberries, crispy onion, blueberry-lavender sauce
Black Miso Charred Monkfish// 45 GF
Cranberry massaman, confit Frogbench root vegetables, cranberry XO, salt & pepper chips, seaweed tarter sauce
**Lemon Brined Southern Fried Chicken // 41
Sweet tea-cheddar grits, skipjack tuna tartare, smoked togarashi, bourbon vinaigrette, hot honey smashed cucumber
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
Twice Cooked Niman Short Rib // 42 GF
Crab slaw, potato aligot, embered maitake, beef fat chimichurri, maitake chips
Dessert
Milk & Cookies Budino // 14
Milk pudding, brown butter cookie, butter cake, bourbon caramel, sea salt cream
Honey Cake // 14
Goat cheese, tarragon, grapefruit
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.