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 // 5 // Four // 8 V
Miso-honey butter

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

**Crispy Brussel Sprouts // 15 GF V
Tarragon, 12-month aged parmesan, apple cider vinegar reduction, almonds

Preserved Heirloom Tomato Pie // 17 V
Sundried tomato espuma, red onion, sweet herbs, caramelized parmesan

Three Cheese Fondue // 27 V
Gruyere, dry aged Fontina, Swiss, Kirsch liquor served with house bread

NEXT

Spring Pea, Leek, & Herbs Emulsion // 10 V
Macerated herbs, brioche, creme fraiche

Artisanal Iceberg Salad // 12 GF V
Tangerine-chili olives, crispy cauliflower, red onion, oregano-cotija dressing

THEN

**Franck’s Meatloaf // 35

Butternut squash, whipped potatoes, blueberry-lavender sauce, confit blueberries, crispy onions

**Mary’s Nashville “Kinda Hot” Fried Half Chicken // 33

Kimchi potato salad, chili infused local honey, sweet & sour boiled peanuts, house pickles, Alabama white BBQ, cilantro

Pan Seared Hawaiian Walu // 42

Charcoal couscous, caramelized squash, pickled grape, seed & nut chutney, massaman curry, mint

**Mary’s Nashville “Kinda Hot” Fried Half Chicken // 33

Kimchi potato salad, chili infused local honey, sweet & sour boiled peanuts, house pickles, Alabama white BBQ. cilantro

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 Local Lamb Shank // 44 

Beet hummus, chilled chimichurri farro, honey-horseradish yogurt, sweet & sour beet, grape-oregano vinaigrette,
crispy beet, marigold

**Roasted Ranger Valley Wagyu Coulotte // 56

White chocolate pomme puree, heirloom carrot, wasabi, broccoli, gochujang strawberry, onion arare

**Peanut oil is used in frying all or some part. GF Gluten Free V Vegetarian

Dessert

House Made Donut // 12
Pineapple, coconut, kiwi, macadamia nut, Thai basil

Bowl of Cereal Miso Pot de Crème // 12
Lavender, banana, corn flakes, blueberry, miso

Carrot Cake // 14
Goat cheese, blackberry, caramel, chocolate, walnut

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.