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
Buffalo Chicken Soup // 10 GF
Pickled celery/ gorgonzola
Artisanal Romaine Salad // 12 GF V
Sweet & sour cherries, feta, almonds, red onion, thyme-truffle dressing
THEN
**Franck’s Meatloaf // 36
Squash, whipped potatoes, confit blueberries, crispy onion, blueberry-lavender sauce
Honey Butter Crusted Hawaiian Walu // 42
“mac”adamia nut salad, bacon-coconut sauce, umami congee, wild chives, lychee
**Kinda Hot Southern Fried Red Bird Chicken // 36
Gochujang honey, toasted coconut potato salad, Tabasco scented watermelon, kimchi broccoli, cilantro
Ranger Valley Wagyu Beef Coulotte // 57
Wagyu fat intermountain oyster mushrooms, radish jeow som, pan fried udon, black vinegar jus, wasabi, furikake, nuoc cham cucumber
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
Chilled dill potato, charred tomato sauce, chili-cucumber, horseradish goat cheese, fennel-mint salad
Dessert
**House Made Donut // 14
Strawberries & cream
“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.