Dinner-menu

Today’s Dinner Menu

Available Tuesday-Saturday

Call 801-274-6264 to make a reservation

Dine-In only

FIRST

Warm House Brioche Rolls – Two // 6 // Four // 9 V
Pho butter, herb salt

Beets a l’ Orange // 15 V
Sourdough cracker, goat cheese, orange-jalapeno vinaigrette, orange, pepitas, pickled jalapeno, red onion, arugula, mint

**Crispy Brussel Sprouts // 16 GF V
Tarragon, 12-month aged parmesan, apple cider vinegar reduction, almonds

Preserved Heirloom Tomato Pie // 17 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

Caramelized Corn Cake // 18
Pork belly, cranberry marmalade, chili-rosemary crunch, rosemary-maple, salted butter

NEXT

Caramelized Onion, Goat Cheese, & Herb Emulsion // 10 GF V 

Caramelized onion, whipped goat cheese, macerated herbs

Artisanal Iceberg Salad // 12   GF V   

Blackberry-almond crunch, feta, orange gremolata, miso-mint dressing

THEN

**Franck’s Meatloaf // 36

Squash, whipped potatoes, blueberry-lavender sauce, confit blueberries, crispy onions

Brown Butter Sixty South Antarctic Salmon // 42

Stewed garbanzo beans, pine beurre blanc, ale pickled prawns, malted & salted garbanzo beans, pine charcoal

**Double Brined Tempura Mary’s Chicken // 28

Peanut massaman curry, jasmine rice salad, pineapple “ketchup”, pickled pineapple core, peanut crunch, Fresno chili

**Roasted Ranger Valley Wagyu Coulotte // 56

White chocolate pomme puree, heirloom carrot, wasabi, confit zucchini, nuoc cham cucumber, onion arare 

Glazed Kurobuta Pork Loin // 40

Ramen cacio e pepe, chili charred shallot, pickled carrot,160 degree egg, shaved jalapeno, sweet herbs, lime, smoked cotton candy dashi

**Crispy Braised Lamb Shank // 44  

Beet hummus, chilled couscous-almond salad, honey-horseradish yogurt, sweet & sour beet, grape-oregano vinaigrette, crispy beet, marigold

Umami Portabella Ragout // 27 V   

House pasta sheet, cauliflower XO, cauliflower soubise, Maitake & cauliflower chips, many herbs

Dessert

**House Made Donut // 14
Chocolate, vanilla bean, sage

Bananas & Cream Panna Cotta // 10
Banana, corn flake, cream panna cotta

Apricot Cake // 14
Brown butter-white chocolate ganache, salted apricot, vanilla bean gelato

Angie’s Ice Cream // 9
Flavor changes often

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.