HORS D’OEUVRES
charcoal roasted elk heart (or beet), squid ink flatbread, fennel pollen aioli, grated prosciutto
AMUSE BOUCHE
rabbit liver mousse (or kohlrabi), smoked bacon salt, marinated mushroom, sweet pickled onion, crostini
SOUP
lobster or celeriac bisque
APPETIZER
flambadou oyster (marinated mushrooms), flamed over cherry wood by yak tallow,
beurre blanc emulsion, smoked tart apple
SALAD
burrata cream, sweet snap peas, lemon, firewater breadcrumbs
FISH
oven roasted Utah trout, citrus condiment, toasted mustard salted cream, dukkah spiced nut blend
FIRST MAIN
braised and pulled quail, melted lemon lavender cheddar, mustard seeds, hazelnuts, candied bacon, chive foam
PALATE CLEANSER
passionfruit sorbet, tuile
SECOND MAIN
served with fondant potatoes, stewed vegetables, and savory breadcrumbs
choice of:
KING SALMON, with honey balsamic glaze
prime grade BEEF tenderloin, shrimp tail & beurre blanc
cast iron roasted OCTOPUS with citrus foam
or braised LAMB shank with juniper pan sauce
CHEESE
housemade trio of cheeses: soft smoked cheddar, aged feta with beet, sweet and creamy blue cheese
DESSERT
choice of:
CHOCOLATE MOUSSE strawberry buttercream, dehydrated chocolate crumble
KEY LIME PIE clarified key lime, toasted meringue
MIGNARDISE
assortment of sweet pastries
12 course Tasting Menu $80 Beverage Pairing $30
Vegetarian version available upon request.
Seating from 4pm to 9:30pm February 12, 13, & 14
*Reservations required. Credit Card information will be taken in order to confirm reservations.
$20 per person will be charged for no-shows
