Today’s Dinner Menu

Available Tuesday-Saturday

Call 801-274-6264 to make a reservation

Dine-In only


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
Honey roasted pork belly, rosemary-chili crunch, rosemary maple, tart preserved cherries, sea salt butter, herbs

Burnt Sugar Cured Longfin Tuna // 22
Chilled sushi rice, Fresno chili, pickled lychee, wasabi, smoked ponzu, mint & cilantro


Confit Rabbit & Honey Mustard Soup // 10 GF

Crispy chickpea, soured ricotta

Artisanal Iceberg Salad // 12

Brioche, parmesan-chili crunch, bacon braised fennel, bacon-herb caesar dressing


**Franck’s Meatloaf // 36

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

Brown Butter Ono // 44

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

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

Gochujang honey, toasted coconut potato salad, Tabasco scented black beauty zucchini, coriander cabbage, cilantro

Ranger Valley Wagyu Beef // 56

Smashed crispy potato, wagyu fat smashed carrot, white chocolate furikake, umami-wasabi sauce, sawsawan cucumber, 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 Short Rib // 44  

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


**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.