*These menus change and are meant as an example.
Dinner Menu
FIRST
CRISPY PORK BELLY 20
tomato-honey lacquer | smoked corn | heirloom tomato | gaufrette potato
SMOKED TROUT TOAST 21
goat cheese | maple bacon | arugula | caper | onion
WAGYU MEATBALLS 19
pappardelle | ricotta | sundried apricot | mint |garlic
GNOCCHI 22
cauliflower purée | dukkah | proscuitto
YELLOWTAIL CARPACCIO 23
shishito pepper | caper | parmesan | fennel
PUMPIN SOUP 18
jarrahdale pumpkin | white shrimp | gremolata
SECOND
BURRATO & PROSCIUTTO 21
tuscan kale | pumpkin seed | apple |golden beet | vinaigrette
FRUIT & NUT 19
whipped ricotta | utah fruit | pistachio | balsamic vinegar
LITTLE GEM 20
tomato | bacon | blue cheese
THIRD
BAVETTE 58
chanterelle | asparagus | pave potato
WAGYU RIBEYE 90
potato au gratin | green bean | horseradish gremolata
TENDERLOIN 68
fava bean | king trumpet | sherry mushroom jus | crab croquette
ELK 68
broccolini | sweet potato | soubise
LAMB TENDERLOIN 61
feta | yukon gold | fennel | summer vegetables
ROASTED CAULIFLOWER GRATIN 35
broccolini | garbanzo bean | puffed quinoa | pepper
SCALLOPINE OF CHICKEN 48
spanish ham | spinach | lemon | baby mushroom | walnut pesto
MAPLE KING SALMON 56
banana squash |spaghetti squash | kale | puffed quinoa
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