Dinner | 5-9PM
Served at the Antler Lounge and in the Bridge Plaza
Valet parking available
Beginning July 5, lunch will be served from 11AM – 2:30PM on the restaurant patio
Lunch
Lunch
- apple mostarda, maille ancient mustard, pearl onions, cornichons
18
add fermented hot honey | 8
add alpine beer cheese | 8
- alpine herbs, goat cheese mousse crisp
- 18
- market greens and vegetables, grapefruit, lemon caper vinaigrette
20
add chicken | 12
add salmon | 15
add steak | 18
- boston lettuce, candied bacon, organic eggs
20
add chicken | 12
add salmon | 15
add steak | 18
- chive crème fraîche, cheddar cheese, buttermilk cornbread
- 25
- artisan cheeses, cured meats, house pickles, seasonal jam, rye crackers
- 36
- traditional alpine cheeses, broccoli, heirloom potatoes, apple, pickles, baguette
72
add mushroom confit | 12
add bratwurst | 18
add tiger prawn | 18
add lamb meatballs | 22
add bison | 34
Entrées
- pretzel bun, aged gruyere cheese, heirloom tomato, onion jam, garlic fries
28
add organic egg | 3
add avocado | 4
add bacon | 4
add foie gras | 18
- austrian brioche bun, swiss cheese, pickled cucumber, fried egg, garlic fries
- 30
- caramelized onion, peppadew aioli, apple butter, garlic fries
- 28
- hanger steak, fresh market salad, garlic fries, green peppercorn jus
- 42
- artichoke salad, heirloom tomatoes, vichy carrots, barigoule emulsion
- 32
- utah's creminelli prosciutto cotto, alpine mornay, garlic fries
28
add organic over-easy egg | 3
- wild mushroom cream, english peas, cured heirloom tomatoes
- 38
- bavarian potato salad, young greens, lemon beurre blanc, cranberry compote
- 52
Dessert
- cardamom diplomat crème, elderflower ice cream
- 18
single | 5
double | 9
triple | 13
Please remember consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness. A gratuity of 20% may be added to parties of eight or more.