House Sourdough Bread 8
Butter, Radish, Sea Salt
Cheese Course 16/25
A single or two cheese selection: Hollow Tree Honey from Sandy, Ut. Toasted Sourdough
Oquirrh Salad 15
Whole Leaf Lettuce, Garden Sprouts, Buckwheat, Toasted Sunflower Seed Vinaigrette
Half Roasted Cauliflower 17
Hummus, Pistachio & Honey Dukkah Spice
Milk Braised Potatoes 16
Heirloom Potatoes, Curds, Whey Vinaigrette, Alliums
*Steamed Clams 27
Fish Trim & Tomato Ragu, Guanciale, Fennel, White Wine, Confit Garlic,
Pickled Banana Peppers, Sourdough Toast
Spicy Rigatoni 27
Butternut Squash, Local Mushroom, Calabrian Chili, Pecorino Romano, Chive
*Bucatini alla “Gin” 29
Vodka Sauce Made With Gin, Chili Flake & Fennel Sausage, Parmigiano Reggiano
*Niman Ranch 10 OZ Iberico Pork Chop 54
Brussels Sprouts, Maple Parsnip Puree, Bacon Dijon Vinaigrette, Crispy Parsnip
*Confit Chicken Pot Pie 31
Mire Poix, Fennel, Mushroom, Puff Pastry, Thyme
*Market Fish
Golden Lentils, Winter Squash, Ras El Hanout – Sofritto, House Labneh, Lime
*Wagyu Eye of Ribeye 63
Sunchoke and Potato Gratin, Rapini, Kale Chip, Natural Jus
*Consuming Raw, Undercooked, Meats, Poultry, Seafood, Shellfish or Eggs May Increase the Risk of Food-Bourne Illness
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