Dinner Menu

This Week’s Dinner Menu

Available Tuesday-Saturday

Call 801-274-6264 to make a reservation

Dine-In only


First


Beets a l’ Orange // 15

Sourdough cracker, goat cheese, orange-jalapeno vinaigrette, orange, pepitas, red onion, arugula, mint


**Crispy Brussel Sprouts // 14

Tarragon, 12-month aged parmesan, apple cider vinegar reduction, almonds


Three Cheese Fondue – Single // 19 // Double // 25

Gruyere, Emmental, Swiss, Kirsch liquor served with house bread


Mandi’s Garden Heirloom Tomatoes // 16  

Macadamia nuts, burrata cheese, green grape olio, Burgundy aguachile, herb olive oil, mint


Brioche Parker House Rolls – Two // 4 // Four // 6

Miso honey butter


Next


Yam, Maple, & Black Pepper Soup // 9

Marinated herbs, sea salt cracker crumbs, olive oil yogurt


Artisanal Iceberg Salad // 9

Maple glazed carrots, bacon, shaved parmesan, pumpkin seeds, red onion, sage-nutmeg dressing, balsamic


Then 


**Pan Seared Hawaiian Walu // 38

Passionfruit sauce Meunière, macerated Vidalia onion, sunchoke textures, citrus segments


**Crispy Local Braised Lamb Shank // 40

Garlic & herb barley risotto, salt & pepper fennel, sweet & sour dates, umami almonds, Maitake mushrooms, Burgundy-date sauce


Tamari Glazed Kurobuta Pork Loin // 36

Ramen cacio e pepe, chili charred shallot, pickled carrot, 160 degree egg, shaved Fresno chilies, sweet herbs, lime, smoked cotton candy dashi


**Franck’s Meatloaf // 29

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


**Miso Glazed Ranger Valley Score 6+ Wagyu Coulotte // 50

White chocolate pomme puree, braised heirloom carrot, wasabi, cucumber namasu, onion arare, Wasatch mushroom salad, ginger lychee, mizuna


**Mary’s Nashville “Kinda Hot”  Fried Chicken // 29

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


Dessert


Daily House Made Donut // 11

Changes Daily


Miso Pot de Crème // 11

Maple Tapioca, cider cake, dulce de leche banana squash, pecans, ginger cornflakes, miso cream, spiced vinegar, Chantilly


Carrot Cake // 11

Layered with Goat Cream Cheese Frosting, Goat Cheese Caramel, Blackberries, Blackberry Yogurt, Walnuts, Wrapped in a White & Dark Chocolate Shell


Chocolate Hazelnut Pie // 11

Chocolate Chantilly, bourbon gelato


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.


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