Heirloom American food forged by the power of flame.

*These menus change and are meant as an example.

Dinner Menu

FIRST

PORK BELLY 19

prosciutto | baby swiss | mustard gastrique | cornichons | sour dough

SMOKED TROUT TOAST 18

fennel salad | maple bacon | goat cheese

EMPANADAS 21   

wagyu beef | peas | shiitake mushrooms | poblano romesco

BISON CARPACCIO 19   

oyster mushrooms | pea shoots | radishes | horseradish caper emulsion

 ASPARAGUS 17     

sugar snap & english peas | lemon – mint vinaigrette | frisée |beehive barely buzzed cheddar

SPRING PEA RISOTTO 17   

morel mushroom | baby carrot | mint | parmesan

OXTAIL PAPPARDELLE 18   

pecorino | gremolata | mulled wine

CRAB BRANDADE 22  

watercress | avocado | smoked lemon | truffle oil vinaigrette

 

SECOND

BEETS & BRIE 19  

dill | frisée | honey | orange | walnuts

TOMATO 18   

blue cheese | bacon | rye bread | red onions

little gem | basil

CUCUMBER MELON 18     

burrata | arugula | mint | peppercorn pickled onion

THIRD

CHICKEN FRICASSEE 46   

spring peas | aligoté potatoes | cipollini onion | fig velouté

 

ELK LOIN    

sweet potatoes | brussel sprouts | apples | sage demi-glace

LAMB CHOPS 57    

spiced carrots | smoked potato salad | chickpea pine nut mash

 

BAVETTE 56

broccolini | cauliflower & sweet potato gratin | chimichurri

 

WAGYU NEW YORK 68 

asparagus | crab pave | tarragon duxelles

 

 

 

BRANZINO 54   

white bean | preserved tomato | garlic caper olive tapenade | spätzle

 

SCALLOPS 58

cauliflower | zucchini | spaghetti squash | sun cherry tomatoes

 

BISON SHORT RIBS 56  

red potato eggplant | caponata | red pepper coulis

 

EGGPLANT POLENTA 39

red pepper | tomatoes | basil | capers

 

 

AVAILABLE UPON REQUEST

artisan bread from hawk and sparrow | european butter | volcanic salt   8

22% gratuity will be added to parties of 8 or more

*Consuming raw or undercooked foods may increase your risk of food born illness

By supporting us we are able to support our local farmers whenever possible

Available Positions

 

LINE COOK AND JR SOUS CHEF 

IMMEDIATE OPENINGS FOR FULL TIME EMPLOYMENT AT PARK CITY’S AWARD WINNING FIREWOOD

We are seeking 2 individuals with 2 plus years experience who would be committed to impeccable food preparation and presentation, are hard working, organized, creative and passionate about food.

Generous hourly wage.

If you would like to join our extraordinary team, please send your resume to akiceina@gmail.com. For further information call 435-252-9900 or apply in person at 306 Main St.

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