Directions
85 S King Street,
Jackson Hole, WY 83001
Hours
Brunch / Lunch
Wed - Fri: 11am - 3pm
Sat - Sun: 9am to 3pm
Mon - Tues CLOSED
Dinner
Wed - Sat: 5pm - 9pm
Sun - Tues CLOSED
Lunch
-
8
Beet Toast
Gold beet | green skyr | fermented chili | spiced pepita
-
17
Root Hash
Potato | beet | turnip | bacon | caraway | herbs | fried egg
-
10
Mushroom Toast
Lion's mane | radish butter | szechuan chili oil | herbs
-
18
Farcement Savoyard
Summer leaves | preserved lemon | vinaigrette
With fried egg - $3 -
10
Turnip Toast
Hakurei turnip two ways| marcona | farmer’s cheese | pickles | preserves
-
24
Pork Short Ribs
Black garlic | molasses | gochugaru chili flake | sesame
-
12
Lollo Rossa Lettuces
Black vinaigrette | chili brined parsnip
-
10
Carrots
Nantes | honey | coriander | satsuma juice | tops
-
16
Salad Paysanne
From the farm | cashew | pickle brine vinaigrette
-
10
CABBAGE CONFIT
Horseradish skyr | spruce oil | burnt bread | goat tomme
-
18
Salade Montagnarde
French lentils | lardon | pickle brined potato | onion | young leaves | preserved lemon vinaigrette
-
14
Pork Sandwich
Kimchi Gribiche | pork shoulder | slaw-ish | brioche
-
15
Steak Sandwich
Bavette Sandwich | grilled baby broccolini | vinaigrette | bun
-
10
Radishes (Sat/Sun Brunch)
Radishes and leaves | za’atar butter | Italian plum vinegar | smoked salt
-
15
Kaiserschmarrn (Sat/Sun Brunch)
Black strap rum | bing cherries | maple | preserves
-
18
Braised Eggs (Sat/Sun Brunch)
Cream | herbs | rye croutons | szechuan chili oil
Dinner
-
5
Bread & Butter
Housemade rye roll | Sea Salt | Butter
-
12
Tomato & Melon
Pickled chile | cider vin | burrata | mustard frill
-
7
Grilled Peppers
Grilled jimmy nardello peppers | citrus | cypress salt
-
13
Grilled Escarole
Red dukkah | black vinaigrette | fried onions
-
9
Smoked Potato
Smoked new potato | herb jam | skyr | spiced cherry syrup | fresh herbs
-
16
Head Lettuce Leaves
Bel fiore radicchio | empress plum | pancetta | kombucha vin | beet chips
-
12
Sauerkraut Pancake
Sweet corn chow chow | nigella | micros
-
19
Lamb Tartare
Lacto daikon radish | preserved lemon aioli | fermented chile | rye crisps
-
15
Bone Marrow
Rye Toast | heirloom tomato | bone marrow | salsa verde
-
24
Pork Short Ribs
Black garlic | molasses | gochugaru chili flake | lacto apricot | citrus | sesame | spigarello
-
14
Green Spatzl
Brown butter | aged sheep’s cheese | charred onion | purple radish sprout
-
23
Caserecci
Saucey sauce | fall | tomato
-
12
Cabbage
Cabbage cooked in fat | herbed horseradish skyr | juniper oil | burnt bread | goat tomme
-
27
Sweet Potato Gnocchi
Wagyu Beef sugo| | purple kale | toasted walnuts | parsley
Dessert
-
8
Galette
Black mission fig | almond | hibiscus | preserve
-
7
Grilled Stone Fruit
Cream/skyr | coconut maple crunch | urfa biber chile
-
6
Ice Cream
Brown butter | orange blossom honey and cinnamon | sweet potato
-
15
Candy Box
Buckwheat groat brittle | honeycomb | candied root vegetables
-
4
Coffee
Regular or Decaf (by Pine Coffee Supply)
-
5
Tea
Passionfruit Peach, Chamomile, Hibiscus Mint, English Breakfast, or Gunpowder (by Oliver Puff & CO)
-
After Dinner
Graham’s ‘10 Year Old Tawny’ Port Blend Douro, PT ($12 gl); Rare Wine Co. ‘New York’ Malmsey Madeira, PT ($15 gl); Dow’s ‘20 Year Old Tawny’ Port Blend Douro, PT ($18 gl); Peter Lauer ‘Barrel X’ Reisling Saar, Mosel, DE 2018 ($40 btl); Domaine Huet ‘Clos de Bourg’ Demi-Sec Chenin Blanc Vouray, Loire Valley, FR 2017 ($75 btl)
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Digestif
Averna Amaro ($12), Orphan Girl Bourbon Cream Liquor ($10), Letherbee Fernet ($11), Chartreuse ($13)