For the Table

PULL APART BREAD 14

Toasted Fennel Butter

SALMON RILLETTE 25

Marble Rye | Fines Herbs

GOLDENER HIRSCH CHEESE FONDUE 52

Toasted Baguette | Grapes & Apples | Broccoli | Cornichons | Add Wagyu Beef 28

MEAT & CHEESE BOARD 20/36

Artisan Charcuterie & Cheeses | Preserves | Crostini

Soups & Salads

PUMPKIN BISQUE 16

Anjou Pear | Toasted Pumpkin Seeds | Brussels Sprouts

FRENCH ONION SOUP 17

Dill Havarti | Baguette

CAESAR SALAD 17

Artisan Romaine & Purple Kale | Deviled Egg | Add Organic Chicken Breast 14

PEEKYTOE CRAB “LOUIE” SALAD 21

Avocado | Arugula | Preserved Tomatoes | 1,000 Island Dressing

GREENS SALAD 17

Rose Apple | Cucumber | Pomegranate | Banyuls Vinaigrette | Gorgonzola Dolce | Sunflower Seed Lavosh

Entrees

SPENCE’S BLT 20.

Nine Grain Bread | Crispy Bacon | Heirloom Tomato | Tarragon Aioli

LAMB CHILI 22

Rosemary Cheddar | Crème Fraiche | Scallions

CROQUE MADAME 23

Creminelli Cotto Ham | Sauce Mornay | Fried Eggs | Lyonnaise Salad

WIENER SCHNITZEL 34

Dill Spaetzle | Choucroute | Lingonberry

SCOTTISH SEA TROUT* 33

                                  Quinoa | Endive | Grapefruit | Cucumber | Avocado | Green Goddess

BAVARIAN BRATWURST 23

Artisan Bun | Sauerkraut | Apple Mostarda

WILD MUSHROOM RISOTTO 24

 Pomegranate | Watercress | Parmesan

DOUBLE CHEESEBURGER* 23

    Woodland Cheddar | Artisan Roll

SMOKED SHORT RIB 38

  Roasted Squash Puree | Mushroom Fricassee | Truffle-Soy Jus

Ryan BurnhamExecutive 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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