Dinner-menu

Today’s Dinner Menu

Available Tuesday-Sunday

Call 801-274-6264 to make a reservation

Dine-In only

FIRST

Warm House Brioche Rolls – Two // 6 // Four // 9 V
Maple-miso butter

BBQ Beets & Aerated Beet Cake // 16 V
Honey goat cheese, spruce tip vinaigrette, crystalized rosemary, pepitas, herbs

**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

NEXT

Butterscotch-Porcini Emulsion // 10 GF V

Mustard cream, pickled huckleberry, allium crunch

Artisanal Romaine Salad // 12 GF V

Sweet & sour cucumber, watermelon-feta gremolata, pistachio, lime-mint dressing

THEN

**Franck’s Meatloaf // 36

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

Honey Butter Crusted Hawaiian Walu // 42

“mac”adamia nut salad, bacon-coconut sauce, umami congee, grilled green onion, lychee, onion flowers

**Kinda Hot Southern Fried Red Bird Chicken // 36

Gochujang honey, toasted coconut potato salad, Tabasco scented watermelon, pickled cucumber, cilantro

Ranger Valley Wagyu Beef Coulotte // 56

Tamari glazed smashed carrot, white chocolate furikake, robuchon potatoes, sake cucumber, purple carrot, tendrils

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 Ribs// 41

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

Guanciale Fat Roasted Scallops // 33

Heritage oats, beurre nero, pickled asparagus, preserved cherries, conica morels

Dessert

**House Made Donut // 14
Lemon streusel, lemon buttercream, lemon curd, lemon-fennel jam

“Pina Colada” // 14
Rum caramel, mirin cheesecake, pineapple cake, caramelized pineapple, coconut caramelized corn flakes, miso

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.