Heirloom

DINNER

SMALL PLATES

$7 – 23
Hog Jowl Nachos
House-made corn tortilla chips, red chili queso, pinto beans, braised hog jowl, crema, cotija, green onion jalapeno, salsa ranchera, radish.

BBQ Poutine
Hand-cut fries, shredded 5 Star Brisket, house BBQ Sauce, topped with cabbage slaw.

Three Cheese Mac ‘N Cheese
12 oz of macaroni, melted cheddar, smoked cheddar & parmesan cheese. Topped with toasted breadcrumbs. Taste of Utah Winner Mac n Cheese ‘20; Best of Utah ‘21.

Fried Funeral Potatoes
Made from the classic cheesy potato casserole, six pieces rolled in cornflakes and deep-fried for the ultimate indulgence, a side of green goddess dipping sauce.

Braised Osso Bucco Hummus
Braised veal Osso Bucco, hummus, house-made Bianca bread, olive oil, fresh horseradish.

Charcuterie
Three local meats, two local cheeses, house-made bread, and seasonal accompaniments including berries, honey, fruit, and mustard. Serves three to four people.

SALADS

$12 – 19

Spring Greens Salad
Local greens from Pamaws Organic Farm, feta cheese, sunflower seeds, green goddess dressing, and edible flowers. Add chicken 5, steak 9, hog jowl 9, or salmon 10.

Butter Lettuce Salad
Butter lettuce, blue cheese dressing, radish, bacon, green onion. Add chicken 5, steak 9, hog jowl 9, and salmon 10.

Blue’s Steak Salad
Local greens, beef with balsamic glaze, tomato, red onion, bleu cheese, cotija, pico de gallo, and house-made tortilla strips.

Roasted Beets & Ricotta
Ricotta, truffle oil, red and gold beets, sea salt, arugula, house crostini.

Daily Soup
Inquire with your server about our rotating selection of seasonal soups.

LARGE PLATES

$21 – 35

Hog Jowl Tacos
Two braised hog jowl, corn tortillas, red cabbage, jicama slaw, Monterey jack. Fresh jalapeno, radish, cotija cheese, and cilantro garnish served with a side of cilantro-lime rice and pinto beans.

Osso Bucco Stroganoff
Braised veal, house-made pappardelle, local mushrooms, fresh horseradish.

Chicken and Waffles
Two pieces boneless chicken thigh, 12-hour brined and fried, served with buttermilk waffles, and house-made buttermilk syrup.

Salmon
Pan-seared salmon filet, quinoa, asparagus, pea shoot salad, lemon, paprika infused olive oil.

Double Cut Pork Chop
Cider reduction, pea shoot salad, spring vegetable succotash.

Snake River Farms Bavette
Flank steak, charred green onion chimichurri, pickled Fresno, smashed fingerling potatoes.

Trout
Whole fried trout, tomato jam, mushroom tapenade, tarragon, and caper salsa verde.

Honey Garlic Roasted Chicken
Half chicken, honey garlic glaze, topped with chili thread, sides of herb mashed potatoes, and seasonal vegetables.