Temporarily relocated during renovation
Dinner | 5-9PM
Served at the Antler Lounge and in the Bridge Plaza
Valet parking available
Appetizers
- compound butters, curated oils
- 18
- heirloom potato crisp, creminelli prosciutto
- 22
- rustic blackberry jam, brioche toast, cornichon
- 28
- a curated passage through six distinctive gastronomic cultures
- 36 | 72
- blood orange, toasted pistachio, calabrian chilis
- 32
- stracciatella, shaved bottarga, chive oil
- 28
- crispy pancetta, dried cherries, arugula, Utah wildflower honey vinaigrette
- 21
- peewee potatoes, granny smith apple, broccoli, cauliflower, baby tomato, cornichons, toasted baguette
72
add mushroom confit | 12
add bratwurst | 18
add lamb meatballs | 22
add wagyu beef | 34
Entrées
- celery root purée, sunburst squash, heirloom carrots, cashew peppercorn cream
- 36
- pancetta, grilled summer corn fregola, cured heirloom tomatoes, pecorino romano, crispy kale
- 42
- celery root confit, asparagus tips, trout pearls, citrus beurre blanc
- 46
- charred summer ramp purée, yukon potato and brussels sprout hash, dill crème fraîche
- 54
- english pea pesto, blistered vine tomatoes, bouillabaisse nage
- 64
- dill spaetzle, creamy cucumber and radish salad, lingonberry compote
- 66
- utah corn and fava bean succotash, truffled shoestring potatoes, sauce vert
- 68
