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
BLT Emulsion // 12
Brioche, shaved lettuce, bacon
Artisanal Iceberg Salad // 12 GF V
Tajin-lime turnip, corn pico, cotija, cumin fried garbanzo, avocado green goddess dressing
THEN
**Franck’s Meatloaf // 40
Squash, whipped potatoes, confit blueberries, crispy onion, blueberry-lavender sauce
Caramelized Hawaiian Ono // 43
“Refried” banana, street corn, tostada, embered tomatillo-herb sauce, super sour cream, macadamia nut-coconut pico, cilantro & mint
**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
Coffee poached beets, herb potato salad, beet chips, blistered snap peas, giardiniera, coffee oil, goat cheese beurre monte
Ranger Valley Wagyu Coulotte // 58
Wasatch mushrooms, charred vidalia onion, aligot, wasabi-wagyu fat chimichurri, cucumber, maitake-white chocolate furikake
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 & Caraway Meringue Pie // 14 GF
Walnut crust, cherry-vanilla bean ice cream, freeze dried cherries, Utah cherries
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.
