Heirloom American food forged by the power of flame.

*These menus change and are meant as an example.

Dinner Menu

FIRST

PORK BELLY “CUBAN”   16

swiss cheese | pickle | spiced ham | mustard |grilled

cuban bread 

TROUT TOAST   16

maple bacon | goat cheese | arugula 

CLAMS   16

basil | pea | tomato | parmesan | grilled sourdough

 

CRAB CAKE   18

pea | remoulade | coal lemon

 

JACKFRUIT   14

vegetable slaw | romesco

 

SECOND

LITTLE GEMS   12

avocado | pepper vinaigrette

 

HEIRLOOM TOMATO   15

marinated feta | cucumber | balsamic onion | creamy tarragon vinaigrette

 

SHISHITO CAESAR   14

hearts of romaine | roasted shishito pepper | sesame seed | crouton | parmesan

 

THIRD

CRISPY OVEN FRIED CHICKEN   35

pea | caramelized onion | pepper | fontina |

ash roasted potato

PORK LOIN CHOP   37

cream corn | fennel | fingerling potato | frisee

 

PARMESAN GNOCCHI   29

ratatouille | gremolata

SRF BAVETTE   41

baked polenta fries | asparagus | radish |

chimichurri

 

LAMB LOIN   43

mushroom farro | beet | chimichurri

 

HALIBUT   38

zucchini | olive | tomato | corn | baby potato |

dill pest            

due to freshness we have limited availability

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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