FIRST
Warm House Brioche Rolls – Two // 7 // Four // 10 V
Pineapple-miso butter
BBQ Beet & Caraway Toast // 19
Goat cheese & beet mousse, fermented slideridge honeycomb, chili candied pistachio, chermoula pork belly, herbs
**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
Thai Chili-Tomango Gazpacho // 14
Brioche, macerated basil, chili crisp
Artisanal Iceberg Salad // 14 GF V
Peach-berry salsa, feta, pecans, red onion, lime basil dressing
THEN
**Franck’s Meatloaf // 46
Squash, whipped potatoes, confit blueberries, crispy onion, blueberry-lavender sauce
Half Sashimi Albacore Tuna // 46
Miso spinach, banana “salad,” garlic chili crisp, banana curry, shishito pepper rice, curry crispies
**Harissa Brined Mary’s Southern Fried Chicken // 41
Kimchi fried rice, candied lime, harissa-peanut, roasted peanut yellowfin tuna, harissa oil, togarashi, herbs
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 Lamb Shank // 48
Bazlama bread, hot mustard, tzatziki, crispy shallot, lemon orzo salad, herb grapes
Ranger Valley Wagyu Coulotte // 62 GF
Wasatch mushrooms, charred vidalia onion, aligot, wasabi chimichurri, cucumber, maitake-white chocolate furikake
Dessert
Milk & Cookies Budino // 16
Butter Cake, Milk Pudding, Brown Butter Cookie, Bourbon Caramel, Sea Salt Cream
Creamsicle Ice Cream Sandwich // 12
Orange Cake, Vanilla Bean Ice Cream, Vanilla Bean Scented Orange, Zest Cream
Honey Butter Toast // 13
Honey Berries, Coconut Jam, Whipped Coconut, Burnt Coconut
Key Lime Pie-na Cotta // 11
Toasted Meringue, Graham Cracker, Candied Lime
Angie’s Two Scoops // 8
Flavors Change Daily
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.