topped with pepper jack, point reyes blue cheese, and green onions

pulled chicken in cider bbq sauce on tamale pancakes, with avocado salsa and cilantro creme

fresh pears, crusty bread, spiced pecans and port syrup

served diver scallops on field greens tossed with chipotle bacon vinaigrette

tender pieces of pork cooked with green chiles then topped with heber valley queso fresco and served with warm buttered flour tortillas

3 mini bison burgers grilled and topped with grilled and topped with grilled onions, barely buzzed beehive cheddar, house made pickle and chippotle aioli

mixed field greens, spicy pecans, marinated red onions with a balsamic vinaigrette

crispy applewood smoked bacon, grated pointe reyes blue cheese and chili ranch dressing on iceberg lettuce

fresh pears, smoked almonds, snowy mountain sheep creamery manchago cheese, tossed with arugula and a pomegranate vinaigrette

apples, living watercress, toasted walnuts, honey poppy seed dressing and warm sheppard's dairy goat cheese toast

baby frisee tossed with braised pork belly, pointe reyes blue cheese, and champagne vinaigrette

our house specialty; grilled veal meatloaf with hints of poblano peppers and pine nuts, topped with sweet tomato chili sauce, served with whipped yukon gold potatoes and roasted brussels sprouts

filet of salmon topped with blue cheese cream, served on black rice with sauteed asparagus and toasted pumpkin seeds

house made ravioli filled with butternut squash, tossed with granny smith apples, red onions, pumpkin seeds and sage brown butter and gold creek asiago cheese

seared , roasted maple leaf farms duck breast and confit leg of duck served on green chili mac 'n cheese with sugar snap peas

whiskey and molasses marinated tenderloin, pan fried then oven roasted and topped with house bbq sauce, served with maple whipped sweet potatoes and sauteed sugar peas

served on golden griddled polenta cakes and a chipotle creamed leek sauce

battered and fried boneless chicken breast topped with cracked peppers and bacon gravy, served with scalloped potato and green beans

slow cooked short ribs topped chipotle and honey glaze, served with heber valley cheddar curd whipped potatoes and utah honey braised carrots

fried rainbow trout served with white bean chili, asparagus, and smoked tomatillo creme

16 oz. bone on rib-eye with cabernet grilled onions, peppercorn jus and ancho chili butter

a 10 oz. flat iron topped with classic bearnaise and peppercorn jus