First

SALMON RILLETTES 24.

Citrus Roe | Fines Herbs | Marble Rye

GOLDENER HIRSCH FOUR CHEESE FONDUE 49.

Apple | Baguette | Broccoli | Grapes | Cornichons | Add Wagyu Beef 26.

MEAT & CHEESE BOARD 35.

Artisan Cheeses | Cured Meats | House Preserves

OYSTERS ON THE HALF SHELL MP.

 Nightly Preparation

Second

CELERY ROOT SOUP 18.

Peekytoe Crab | Blood Orange | Almond

WARM MUSHROOM SALAD 17.

Arugula | Chevre | Hazelnut Vinaigrette

KALE SALAD 16.

Red Kuri Squash | Golden Raisins | Lentil Duet | Pancetta

BEET SALAD 15.

Tender Greens | French Feta | Pistachio Puree | Mango | White Balsamic

Main

DUCK DUET 44.

Baby Turnips | Swiss Chard Gratin | Persimmon | Cognac

TOMAHAWK PORK CHOP 37.

Collard Greens | Cheddar Grits | Apple & Hazelnut

LAMB LOIN 42.

Potato Puree | Caramelized Squash | Wild Mushrooms | Pomegranate Pistou

MAINE DIVER SCALLOPS 45.

Parsnips | Swiss Chard | Lingonberries | Chestnut Brown Butter

WAGYU RIB EYE 49.

Crispy Fingerlings | Glazed Carrots | Sauce Bernaise

WIENER SCHNITZEL 48.

Dill Spaetzel | Fennel Choucroute | Huckleberry Buerre Blanc | Cranberry

STEELHEAD TROUT 33.

Quinoa | Green Olive Tapenade | Fennel

CAROLINA GOLD RICE RISOTTO 29.

Glazed Winter Vegetables | Sun Chokes | Pistou

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

OR