Daily breakfast | 7-10:30AM
Weekend brunch | 11AM – 230PM
Weekday lunch | 11AM – 3PM
Nightly dinner | 5:30-9PM
Bar open daily | 11AM – 11PM
Snacks
- lodge cultured butter, black lava salt
- 10
- potato foam, puffed rice, quinoa
- 20
- shrimp, tomato tea, tomato salt
- 20
- yuzu gel, thai chili, celery leaf
- 24
- triple 000 ossetra caviar, koji cream, chives
- 28
Appetizers
- citrus cured hiramasa, apple vierge, candied buddha's hand
- 30
- avocado, tomatoes, shallots, furikake, radishes, sweet peppers
- 31
- pickled vegetable, toasted almonds, mint lemon cream
- 25
- roasted beets, citrus slices, saba vinaigrette
- 22
- crispy sunchokes, oca confit, pickled ramps, sunflower seeds
- 24
- truffle butter, herb bread crumbs, parmesan
- 30
- scallop, cucumber, asparagus tips
- 35
Entrées
- lobster bisque, celery root, lobster tail
- 68
- potato hay, parmesan broth, chives
- 52
- citrus glaze, almond foam, red pepper crumb
- 56
- miso, ajo blanco, pickled cantaloupe, saffron-lemon gel
- 58
- king mushrooms, roasted cippolini onion, herb polenta puree
- 54
- charred broccolini puree, smoked potato, fermented plum
- 70
- pistachio persillade, eggplant galette, mint, greek yogurt
- 75
- mushroom potato parmesan pave, chanterelles, truffle jus
- 80
*We are required to inform you by the Utah state food code that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness | For your convenience, a 20% gratuity will be added to all parties