Dinner Menu

First

BAVARIAN PULL APART BREAD
Pickled Fruit | Whipped Butter | Fleur de Sel

CHILLED CRAB AND POTATO SALAD
Tarragon | Preserved Lemon | Cucumber Vinaigrette | American Caviar

FARMERS MARKET “BOARD”
Select Seasonal Garden Vegetables | Trio of Dipping Sauces

GOLDENER HIRSCH FOUR CHEESE FONDUE
Green Apple | Grapes | Broccoli | Cornichon
Add Wagyu Beef

Second

NIGHTLY SOUP
Chef’s Inspired Creation

MARKET SALAD
Fresh Selection of Local Products

TENDER GREENS SALAD
Gem Lettuces | Radish | Utah Stone Fruits | Dill | Sunflower | Yuzu

GRASS AND GRAINS
Asparagus | Freekeh | Roasted Beet | Arugula | French Feta | Curry Vinaigrette

Main

NIGHTLY FISH
Chef’s Preparation of Seasonal Ingredients

MAINE DIVER SCALLOPS
Artichokes | Quinoa | Sunchoke | Heirloom Squash

KUROBUTA PORK CHOP
Cornbread | Baby Kale | Bourbon Peach | Ancho Chile BBQ

ROASTED HEN “PANZANELLA” SALAD
Garden Succotash | Smoked Eggplant | Torn Croutons | Ricotta Salata

WAGYU BEEF BAVETTE
Creamy Grits | Grilled Asparagus | Wild Mushrooms | Black Garlic Chimichurri

WIENER SCHNITZEL
Dill Spaetzle | Braised Mustard Greens | Cider Elixir

RACLETTE BURGER
Candied Bacon | Arugula | Tomato Jam | “A-1” Onions | Truffle Fries

*Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness. 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.

Hours

Open Wednesday-Sunday for Après & Dinner service.

Reservations

Call us at (800) 252-3373 to make a reservation

OR

Location