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Lunch

Lunch menu

Fall

starters
GARLIC AND SESAME CHICKPEAS GF V V
Crispy chickpeas
POTATO CHIPS GF V
Whiskey French onion dip
BEET ROOT CAPRESE GF V
Housemade mozzarella, green tomato relish, candied pistachio, lemon-basil oil, balsamic
CONFIT WINGS GF
Housemade sriracha sauce, blue cheese cream, pickled carrot
BAKED GOAT CHEESE V
Herbed chevre, stick bread, cranberry jam
FRIED BRUSSELS SPROUTS GF VV
Huckleberry vinaigrette, candied walnuts, apple butter
*BLACKENED OCTOPUS GF
Saffron polenta, paprika aioli, Hugo coffee rubbed lardon, roasted Garlic
FERINATA GF VV
Chickpea cake, sweet potato hummus, roasted beets, oven-dried tomatoes,
pine nuts, red pepper coulis, micro radish

salads and soup
SIMPLY GREEN GF VV
Field greens, dill, cucumber, pepita seed, white balsamic vinaigrette
*SEARED TROUT GF
Utah trout, arugula, shaved Brussels sprouts, asparagus, roasted beets, slivered almonds, pomegranate seeds, apple cider vinaigrette
DUCK CONFIT AND BERRY GF
Shredded confit, arugula, fresh berries, sour cherries, candied walnuts,
roasted shallot vinaigrette, Point Reyes blue
BEET AND CARROT  VV
Roasted Beets, young carrots, field greens, radish, savory granola lemon-rosemary vinaigrette
BUTTERNUT SQUASH POZOLE GF  VV
Hatch chili broth, hominy, diced onion, lime wedge, spicy radish

 

 

sandwiches
Choice of house fries or simply green salad
SHORTY MELT (OPEN-FACE)
Braised short rib, rye bread, Gruyère cheese, garlic pickles,1000 island dressing, apple-bacon sauerkraut, fried egg
CUBANO
Slow cooked pork, roasted pork belly, Gruyère, garlic pickles, bourbon-mustard aioli, hoagie roll
*BURGER AND FRIES
1⁄2# Patty, cheddar, burnt onion aioli, bacon, pea shoots, everything bun
BRIE GRILLED CHEESE V
Sourdough bread, brie, balsamic-onion jam, strawberry
LENTIL-MUSHROOM BURGER VV
Tobacco onions, dijonnaise, arugula, tomato, pickled beet, wheat bun

entrees
ROOT VEGETABLE CASSOULET GF VV
Stewed white bean & herbs, roasted root vegetables, fall greens
CHICKEN FRIED PORTABELLO V
Green peppercorn gravy, cauliflower grits, grilled asparagus, pickled carrot
 

dessert
COCONUT PUDDING GF VV
Fresh banana, toasted coconut, cacao nibs, dehydrated strawberries
 CHEESECAKE
Pumpkin-maple, granola topping
OLIVE OIL CAKE VV
Pistachio cream, candied pistachio,  confit lemon
BROWNIE SUNDAE
Wasatch Creamery ice cream, chocolate mousse, bourbon cherries, strawberries

 

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness

gf = gluten free, not necessarily celiac friendly, please ask v = vegetarian vv= vegan