Lunch | Wednesday-Saturday, 11AM – 3PM
Brunch | Sundays 10:30AM – 2:30PM
Appetizers
- double rye and sharp cheddar dip, tortilla chips, pickled jalapeño relish
- 14
- hatch chili cheddar cheese sauce, jalapeños, bourbon bbq sauce, charred corn and black bean salsa
- 19
- whiskey-cured salmon, toasted rye, whipped goat cheese, crispy capers, pickled shallots
- 18
- shaved wagyu pastrami, caraway sauerkraut, gruyere cheese, house thousand island
- 16
- black garlic aioli, pickled cauliflower
- 16
- whiskey barrel stave-smoked chicken wings, bourbon bbq sauce, blue cheese dip
- 18
- local salami, cured meats and cheeses, bourbon stone fruit, seeded rye, house mustard, pickles
- 26
Entrées
- smoked gouda, crispy shallots, poblano aioli, double rye, ancho cocoa jus, ciabatta, hand-cut fries
- 28
- arugula, pickled red onion, black beans, watermelon radish, crispy chickpeas, chimichurri, quinoa, red peppers, carrot
18
add chicken breast | 10
add pan-seared shrimp | 15
- grilled chicken breast, heirloom tomato, mozzarella, pesto aioli, balsamic, ciabatta bun, hand-cut fries
- 23
- heirloom tomato, watermelon, feta cheese, arugula, pistachios, pickled red onion, radish, bourbon balsamic reduction
- 16
- romaine hearts, baby kale, house caesar dressing, herb croutons, parmesan crisp
- 24
- slow-braised pork belly, whiskey glaze, apple and fennel slaw, jalapeños, corn and flour tortillas
- 22
- roasted beets, burrata cheese, pistachio cranberry crumble, carrots, spiced sherry reduction, whiskey vinaigrette
- 16
- 8 oz niman ranch beef patty, bbq bacon jam, wholegrain mustard aioli, american cheese, soſt pretzel bun, hand-cut fries
- 24
*The Utah Department of Health & Safety requires us to inform you that devouring raw or undercooked meats, seafood, eggs or unpasteurized dairy may be hazardous to your well-being
