First

BAVARIAN PULL APART BREAD 14.

Toasted Fennel Butter

MUSSELS 26.

Preserved Lemon | Grilled Bread

GOLDENER HIRSCH CHEESE FONDUE  52.

Apple | Baguette | Broccoli | Grapes | Cornichons | Add Wagyu Beef 28.

MEAT & CHEESE BOARD  20/36.

Artisan Cheeses | Cured Meats | House Preserves

SALMON RILLETTES  25.

 Marble Rye | Fines Herbs

Second

CELERY ROOT SOUP  18.

Roasted Pear | Bacon | Red Onion

BEET SALAD  17.

Roasted Beets | French Feta | Orange | Fennel | White Balsamic

PEEKYTOE CRAB  23.

Salsify | Grapefruit | Crispy Currant | Tarragon

 GREENS SALAD 17.

Rose Apple | Cucumber | Pomegranate | Gorgonzola Dolce | Banyuls Vinaigrette

Main

ROASTED DUCK  44.

Baby Turnips | Beluga Lentils | Honey-Chestnut Glaze | Endive

PORK SHANK 39.

Collard Greens | Pencil Cob Grits | Sherry-Bacon Jus | Pickled Caulilini

LAMB RACK*  56.

Sunchoke Puree | Caramelized Squash | Maitake | Pomegranate Pistou

COBIA & LOBSTER  46.

Cous Cous | Braised Fennel | Lobster-Tomato “Tagine”

ELK TENDERLOIN  54.

   Smoked Parsnip Farrotto | Baby Carrots | Huckleberry Gastrique

WIENER SCHNITZEL  49.

Dill Spaetzle | Fennel Choucroute | Lingonberry

SCOTTISH STEELHEAD TROUT  39.

Warm Potato-Cucumber Salad | Green Goddess

“RISSOTTO” 29.

 Gold Rice | Roasted Cauliflower | Brussels Sprouts | Baby Carrots | Pistou

10 OZ WAGYU RIB EYE AU POIVRE  59.

Potato Puree | Mushroom Fricassee | Sauce Au Poivre

Ryan BurnhamExecutive Chef
Dylan BrownSous Chef

The Goldener Hirsch Inn is committed to supporting local, organic and sustainable farming practices. A 20% gratuity may be added to parties of eight or more.

Reservations

Call us at (435) 655-2563 to make a reservation

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