Heirloom American food forged by the power of flame.

*These menus change and are meant as an example.

Dinner Menu

FIRST

PORK BELLY 

potato gnocchi | soft cooked egg | mustard

SMOKED TROUT TOAST   

goat cheese | maple bacon | arugula | caper|onion

CARPACCIO    

goat cheese | fennel | herb salad | orange oil | smoked chili

 

 

 PROVOLETA    

red crab | oregano | sourdough | chili flake

 

 WILD MUSHROOM   

cashew cheese | basil | zucchini noodle

 

 

SECOND

SUNCHOKE BISQUE
duck confit | gremolata

 

BIB   

bacon | candied pecan | pickled onion | green goddess

 

ROASTED CAULIFLOWER SALAD    

almond | currant | arugula | chili vinaigrette  

 

CINNAMON BEETS    

hazelnut crunch | yogurt | truffle honey | watercress

THIRD

CHICKEN   

lemon | chicken agnolotti | baby mushroom  | broccolini | walnut pesto

BAVETTE   

coal roasted red potato | baby carrot | cauliflower | ancho chimichurri

 

ORGANIC KING SALMON  

sweet potato | honey mustard | Brussel sprout | Norwegian spice

 

BERBER SPICED DUCK

butternut squash | farro | cherry gastrique

 

JACKFRUIT    

broccoli | shallot | herb |carrot | chickpea | red pepper romesco

 

WAGYU New York “MANHATTAN”   

cauliflower puree | oyster mushroom | pave | chili coffee rub

  

SCALLOP   

spaghetti squash | king mushroom | spinach | chive | dried tomato |

 

LAMB RACK

soft polenta | turnip | parsnip

 

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.

×