This Week’s Dinner Menu
Available Tuesday-Saturday
Call 801-274-6264 to check for to go order availability or to make a reservation
First
Beets a l’ Orange // 14
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
Preserved Heirloom Tomato Pie (15-18 min cook time) // 15
Parsley-green onion aioli, sweet herbs
Brioche Parker House Rolls // 8
Caramel-miso butter
Seared Bacon Pate// 12
brioche “Texas toast”, strawberry- balsamic jam, smoked aioli, frisée
Scallop Kinilaw // 14
Sesame cracker bread, pickled jalapeño, cilantro
Next
Banana, Chinese Five Spice & Gochujang Emulsion // 9
Pumpkin seeds, chive crème fraiche
Artisanal Iceberg Salad // 9
apple & prosciutto gremolada , pistachio, red onion, dill garlic dressing
Then
**Pan Seared Pacific Cod // 36
passionfruit sauce Meunière, macerated Vidalia onion, sunchoke textures, ruby grapefruit
**Local Crispy Braised Lamb Shank // 38
Garlic & herb basmati rice risotto, salt & pepper fennel, sweet & sour date, umami almonds, Maitake mushrooms, burgundy-date sauce
**Franck’s Meatloaf // 29
zucchini , whipped potato, blueberry-lavender sauce, confit blueberries, crispy onions
Tamari Glazed Kurobuta Pork New York // 36
Ramen cacio e pepe, chili charred shallot, pickled carrot, fried garlic, 160 degree egg, shaved jalapeño, sweet herbs, lime, smoked cotton candy dashi
**Mary’s Nashville “Kinda Hot” Fried Chicken // 29
Kimchi potato salad, chili infused local honey, sweet & sour boiled peanuts, Alabama white BBQ, cilantro
Ranger Valley 7+ Wagyu Coulotte// 48 (Vegetarian Option Available // 30)
White chocolate Pomme puree, braised heirloom carrot, wasabi, onion Arare, pickled lychee, wasabi peas, spring pea, confit zucchini, tendrils
Duck & Chicken Tikka//27
house made pasta sheet, tandoori chicken, crispy chickpea, mint chutney, yogurt, cilantro
Umami Prime Beef Tenderloin// 42
Smashed sweet potato, brown butter braised shiitake mushroom, pickled pink plum, crispy potato, sauce au Poivre, pepper cress
Dessert
Daily House Made Donut // 11
Changes Daily
Tropical Miso Pot de Crème // 11
Guava Tapioca, Passion Fruit Cake, Caramelized Sour Pineapple, Mango, Coconut cornflakes, Miso Cream
Carrot Cake // 11
Layered with Goat Cream Cheese Frosting, Goat Cheese Caramel, Blackberries, Blackberry Yogurt, Walnuts, Wrapped in a White & Dark Chocolate Shell
Salted Milk Chocolate Pie // 11
Rosemary Sheep Milk Gelato, Cherry Jam, Cotton Candy, burnt honey buttercream, candied hazelnuts & rosemary
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.
Franck’s To Go Menu
Refer to regular menu above.
*Fondue is not available to go*
