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Fresh brewed black tea leaves with a pinch of dried mint.
Sparkling natural mineral water.
A bright lemon soda.
Organic and fair trade.
House made chicken sausage, harissa breakfast potatoes, grilled tomatoes, sauteed mushrooms, baked white beans, and 2 eggs your way.
Diced breakfast potatoes, sweet potatoes and beets, peppers, onions and Clifford Farm's cottage bacon topped with 2 eggs and baked in the oven.
Served with harissa breakfast potatoes.
House smoked Utah rainbow trout, 3 eggs and dill cream cheese gently marbled together and served with harissa breakfast potatoes and toast.
2 eggs cooked any way you like with harissa breakfast potatoes and toast.
Thin sliced beets, organic arugula and Shepherd's Farm goat cheese drizzled with balsamic reduction and extra virgin olive oil. Gluten free.
House smoked Utah rainbow trout served over organic mixed greens, shaved fennel, pickled red onion, fresh tomatoes, cucumbers, Shepherd's Farm goat cheese and pine nuts. Topped with cucumber dill vinaigrette. Gluten free.
Organic greens with roasted mushrooms, asparagus, red onions and fingerling potatoes. Topped with marinated Pleasant Creek wagyu flank steak, Gorgonzola picante, fresh tomatoes and asparagus vinaigrette. Gluten free.
Organic baby spinach topped with grape tomatoes, red onions, candied pecans, grilled pear, Gorgonzola picante and raspberry vinaigrette. Gluten free.
One 3 minute egg topped with truffle salsa, toast points and grilled tomato.
Served with grilled pear and toasted baguette.
Traditionally made in house and served with toasted ciabatta bread. Vegan.
Sauteed in white wine with red cabbage and topped with a Spanish sherry goat cheese. Served with a toasted baguette.
Moroccan spiced cauliflower roasted with chick peas, red onion, crushed red pepper and garlic. Served with a crunchy baguette.
Balsamic marinated portabella mushroom with fresh tomato, local sprouts, red onion, Shepherd's Farm goat cheese and pea shoot pesto.
Fresh turkey, brie, sliced pear, pesto and garlic aioli on panini-grilled ciabbata bread.
Dry cured and slow roasted pork with ham, provolone cheese, spicy aioli and house made pickles on a Cuban roll.
Slow roasted Morgan valley lamb with feta cheese, balsamic onion jam and pesto on toasted ciabbata bread.
Fried or scrambled eggs with garlic aioli, manchego cheese and fresh tomatoes on a fluffy croissant.
Marinated chicken breast, cambozola cheese, fresh tomatoes, garlic aioli, pesto and fresh arugula.
Smoked proscuitto wrapped prawns grilled then drizzled with apricot champagne vinaigrette. Gluten free.
Port infused and slow-cooked arborio rice with crispy shallots. Gluten free.
Exotic spiced shrimp served on a bed of local sprouts. Gluten free.
Slow roasted pork, chilies and Manchego cheese baked in a cornmeal pastry and topped with cilantro and lime vinaigrette.
Served with house made pickles, fresh tomatoes and harissa.
Served with house made pickles, fresh tomatoes and harissa. Vegetarian.
Topped with port wine reduction and Gorgonzola picante. Gluten free.
Served with Arbequina extra virgin olive oil and aged balsamic.
Gorgonzola picante and spicy almonds served with crunchy baguette, grilled pear and olive oil.
Moroccan spiced cauliflower roasted with chick peas, red onion, crushed red pepper and garlic. Served warm with crunchy bread.
Served with toasted ciabatta. Vegan.
House roasted duck confit, hummus, slaw, feta and pickled onions together in a corn tortilla fried crispy in duck fat. Gluten free.
Fresh calamari sauteed with calabrese, peppers, and lemon. Served with toasted ciabatta.
Topped with Spanish chorizo, romesco and manchego. Gluten free.
Brussel sprouts and red cabbage grilled and then sauteed in white wine. Topped with Spanish sherry and Shepherd's Farm goat cheese and served with a toasted baguette.
House smoked Utah rainbow trout served over organic mixed greens, shaved fennel, pickled red onion, fresh tomatoes, cucumbers, Shepherd's Farm goat cheese and pine nuts. Topped with cucumber dill vinaigrette. Gluten free.
Thin sliced beets, organic arugula and fresh goat cheese drizzled in balsamic reduction and extra virgin olive oil. Gluten free.
Organic baby spinach topped with grape tomatoes, red onions, candied pecans, grilled pear, Gorgonzola picante and our house-made raspberry vinaigrette. Gluten free.
Organic greens with roasted mushrooms, asparagus, purple onions, fingerling potatoes and fresh tomatoes. Topped with marinated Pleasant Creek flank steak, house-made asparagus vinaigrette and Gorgonzola picante. Gluten free.
Cured beef tenderloin sliced paper thin. Served with fresh arugula, shaved Parmesan cheese and drizzled with lemon, olive oil, sea salt and fresh ground pepper. Gluten free.
A spicy penne pasta with roasted garlic, stewed tomatoes, fresh basil, garlic and red chili flakes served over penne pasta and topped with Parmesan-Reggiano cheese.
Penne pasta and fresh chicken breast tossed in a garlic, sage cream sauce and topped with Parmesan-Reggiano cheese.
Little potato dumplings cooked in a creamy vodka sauce with smoked proscuitto and fresh peas.
A house favorite! Potato dumplings cooked with cream and Gorgonzola picante.
Wild mushrooms and herb roasted tomatoes in an aromatic and savory vegetable ragout cooked with fresh pappardelle noodles and an option for Jones Creek short ribs. Topped with Manchego cheese.
Porcine mushroom infused arborio rice slow-cooked with white wine and crimini mushrooms. Topped with chopped hazelnuts, grilled haricot vert, port wine roasted shallots, and Parmesan cheese. Gluten free.
Center cut tenderloin wrapped in smoked prosciutto dusted with espresso and seared. Served atop a bed of horseradish cauliflower mashers and finished with an herb demi glace and crumbled Gorgonzola. Gluten free.
Herb seared, resting on red flannel potatoes, seasonal veggies and topped with saffron bacon beurre blanc. Gluten free.
Cauliflower, yellow beets and tahini wrapped in Swiss chard served with quinoa pilaf and baby vegetables. Topped with a pomegranate, walnut and red pepper puree. Gluten free and vegan.
Pan seared chicken breast sauteed with black truffle, crimini mushroom and Marsala wine. Served with fresh fettuccine, baby vegetables and topped with crispy speck and shaved Parmesan cheese.
Morgan valley lamb lightly seasoned with curry, seared and served with baby vegetables, qinoa pilaf, apricot chutney and goat cheese. Gluten free.
Wild boar braised with apricots, onions, carrots and currants then slow cooked in white wine, chicken broth and tomatoes. Served over creamy polenta and topped with Manchego cheese. Gluten free.
2nd course entree is Morgan Valley lamb osso buco, braised lamb shanks served with orzo pilaf, gremolata, mizithra cheese and baby vegetables.
Served with crunchy baguette, grilled pear and olive oil.
Moroccan spiced cauliflower roasted with chick peas, red onion, crushed red pepper and garlic. Served warm with crunchy bread.
Traditionally made in house and served with toasted ciabatta. Vegan.
House roasted duck confit, hummus, slaw, feta and pickled onions together in a corn tortilla fried crispy in duck fat. Gluten free.
Topped with Spanish chorizo, romesco and Manchego cheese. Gluten free.
Fresh calamari sauteed with calabrese, peppers and lemon. Served with toasted ciabatta.
Brussels sprouts grilled with purple cabbage and sauteed in white wine. Topped with a Spanish sherry and Shepherd's Farm goat cheese and served with a toasted baguette.
Organic mixed greens with English cucumbers, grape tomatoes and your choice of dressing. Gluten free and vegan.
House smoked Utah rainbow trout served over organic mixed greens, shaved fennel, pickled red onion, fresh tomatoes, cucumbers, Shepherd's Farm goat cheese and pine nuts. Topped with cucumber dill vinaigrette. Gluten free.
Sliced beets, organic arugula and fresh goat cheese drizzled in balsamic reduction and extra virgin olive oil with sea salt and fresh ground pepper.
Organic greens with roasted mushrooms, asparagus, purple onions, fingerling potatoes, and fresh tomatoes. Topped with marinated pleasant creek flank steak, house-made asparagus vinaigrette and Gorgonzola picante. Gluten free.
Cured beef tenderloin sliced paper thin. Served with fresh arugula, shaved Parmesan and drizzled with lemon, olive oil, sea salt and fresh ground pepper. Gluten free.
Organic baby spinach topped with grape tomatoes, red onions, candied pecans, grilled pear, Gorgonzola picante and our house made raspberry vinaigrette. Gluten free.
A spicy sauce of roasted tomatoes, garlic, fresh basil and red chili flakes served over penne pasta and topped with Parmesan-Reggiano cheese.
Penne pasta and seared chicken breast tossed in a garlic, sage cream sauce and topped with Parmesan-Reggiano cheese.
Little potato dumplings cooked in a creamy vodka sauce with smoked prosciutto and fresh peas.
A house favorite! Potato dumplings cooked with cream and Gorgonzola picante.
Wild mushrooms and herb roasted tomatoes in an aromatic and savory vegetable ragout cooked with fresh pappardelle noodles and an option for Jones Creek short ribs. Topped with Manchego cheese.
Black forest ham, fontina cheese, Dijon mustard and garlic aioli on a croissant.
Marinated chicken breast, cambozola cheese, garlic aioli, pesto, fresh arugula and Roma tomatoes.
Cured beef tenderloin sliced paper-thin with fresh arugula, shaved Parmesan and roasted tomato tapenade on ciabatta.
Fresh turkey, brie, sliced pear and pesto on panini grilled ciabbata bread.
Balsamic marinated portobello mushroom with fresh tomato, local sprouts, red onion, Shepherd's Farm goat cheese and pea shoot pesto. All on a toasted ciabatta bun. Vegetarian.
Slow roasted Morgan Valley lamb with feta cheese, balsamic-red onion jam and pesto served on toasted ciabbata bread.
Dry cured and slow roasted pork with ham, provolone cheese, spicy aioli and house-made pickles on a Cuban roll.
Pulled pork sandwich with provolone, house pickled veggies and gardenia aioli on a baguette. Served with your choice of a side and a chocolate hazelnut torte for dessert.
Flavors change daily. Topped with caramel and creme anglaise.
Italian for "cooked cream," this elegant custard-like dessert changes flavors with the chef's whims.
A decadent flour-less treat glazed in dark chocolate and studded with hazelnuts and notes of blackberry.
Layers of lady fingers, espresso, brandy and mascarpone cream.
Chardonnay poached pear, baked in vanilla custard in a caramel glazed tart shell.