Appetizers
- fine herbs, boiled egg, crème fraîche
add 1 oz. golden ossetra caviar | 195
- horseradish butter, utah honey
- 18
- spicy greens, crisp garlic, creamy pistachio-horseradish ranch
- 26
- shaved fennel, emmenthaler, hazelnuts, radish, wildflower dressing
- 22
- shallots, herbs, parmesan, croutons, chicken jus vinaigrette
- 24
- spiced cauliflower-apple soup, black bread, mountain mint
- 22
- smoked roe, radish, pear, mustard oil, grain crisps
- 28
- chive double cream, mustard greens and seeds
- 28
- utah honeycomb, fig preserves, pickled onions, crisp rye
- 28
- violet cabbage, violet mustard beurre rouge
- 33
- rustic pumpkin ravioli, pepita, pecorino, sage noisette
- 22 | 36
Hirsch Hallmarks
- dutch potatoes. roasted cauliflower, broccoli heirloom tomatoes, apples, cornichons, crusty bread
72
frills
add wagyu brisket | 29
add bratwurst | 18
add forest mushrooms | 12
- caramelized dill spaetzle, heirloom carrots, lingonberry preserves
- 68
Entrées
- alpine wild rice porridge, pine nuts
- 38
- spinach, garlic, swiss chard and fontina custard, brown butter pangrattato crumble, cauliflower, potato dauphinoise
- 41
- toasted muesli galette, amaro mushroom broth
- 48
- lemon pine quinoa, smoked tomato compote
- 52
- charred polenta, pea greens, endive, benedictine
- 58
- braised greens, guanciale, golden raisin pan sauce
- 54
- beluga lentils, braised fennel, roasted carrot purée
- 62
- caramelized porcini, broccoli soubise, yukon and rutabaga fondant
- 66
- goat cheese potato gratin, rosemary jus
- 72
- winter roots, egg noodles
- 62
