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Lunch

Lunch menu

winter

starters
GARLIC AND SESAME CHICKPEAS GF V V
Crispy chickpeas
POTATO CHIPS GF V
Whiskey French onion dip
EGGPLANT CAPRESE GF V
Eggplant caponata, tomato, house-made mozzarella, basil pistou, capers
CONFIT WINGS GF
Harissa tossed, feta-mint ranch, pickled carrot
GRILLING CHEESE GF V
Heber Valley Juustoleipa cheese, fruit jam, honey, Gala apple
*BLACKENED OCTOPUS GF
Saffron polenta, paprika aioli, Hugo coffee rubbed lardon, roasted Garlic
BRUSSELS SPROUTS GF VV
Brussels, fingerling potatoes, Dijionnaise, fresh carrot, pomegranate

salads and soups
SIMPLY GREEN GF VV
Field greens, dill, cucumber, pepita seed, white balsamic vinaigrette
*TWISTED STEEL
Smoked Steelhead, arugula, cherry tomato, radish, red pepper, roasted beets, caper vinaigrette, rye crouton
CARMALIZED BUTTERNUT SQUASH  GF V V
Arugula, apple cider shallots, pomegranate, shaved brussels, sun ower seeds, dehydrated apple, maple-chili vinaigrette
CHICKEN AND CHORIZO SOUP GF
Chickpeas, tomato, spinach
CARROT AND CARDAMOM SOUP GF VV
Spiced beet drizzle, carrot crisp

 

 

 

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
CAROLINA PORK
Slow cooked pork, mustard vinegar, garlic pickles, shaved brussels, hoagie roll
*BURGER AND FRIES
1⁄2# Patty, cheddar, burnt onion aioli, bacon, pea shoots, everything bun
CURRIED YAM AND SORGHUM TACOS GF VV
Carrot-cashew slaw, lime emulsion
PHILLY
Garlic beef, peppers, onions, Big John's cheese sauce, housemade mozzarella, hoagie roll
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
*POT ROAST GF
Boneless short rib, roasted veggies, mashed potatoes, mushroom gravy
CAULI WEDGE GF VV
Tumeric-cumin roasted cauliflower carrot-almond puree, roasted beets, sunchokes, fingerlings
RATATOUILLE GF VV
Smoked tomato sauce, braised shallot, corn, parsnip, Hedge Hog mushrooms, zucchini, white bean, winter squash
CHICKEN FRIED PORTABELLO V
Green peppercorn gravy, cauliflower grits, grilled asparagus, pickled carrot

dessert
EDIBLE COOKIE DOUGH VV
Double Dutch, strawberries, blueberries, pecans
 FRY BREAD SUNDAE
Whipped chocolate cream, blackberries, Wasatch Creamery ice cream, bourbon cherries
PEANUT BUTTER POT DE CRÈME
Chocolate ganache, fresh fruit
APPLE CRISP
Wasatch Creamery ice cream, caramel sauce

 

* 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