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Main St. Menu

modern American comfort food

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Small Plates

 

RED DEER TARTARE*               21

New Zealand venison, pickled and

smoked black berry, charred onions,

herbs, and mustard

EGG IN CHORIZO* (GF)            21

Soft boiled egg wrapped with wagyu

beef chorizo, tortilla chip crust, refried

pea beans, lime crema

SMOKED MEAT IN A BLANKET    14 

Thinly sliced smoked meat (ask your server about the current offering), rolled in puff pastry with aged cheese

MSP Butcher Plate*             30

A selection of smoked, cured and

preserved meats. Served with mustard,

fry bread, and MSP pickled vegetables

DUCK DUCK CHICKEN SAMMIE 24 

2 oz Hudson Valley foie gras, smoked duck,
Carolina bbq sauce, aioli, charcoal roll,
pickled egg

CHARCOAL FRY BREAD

& DIPS (PB)                             16 

Pickled asparagus and herbs in olive oil,

charred carrot hummus

SHORT RIB DUMPLING (GF)        18

Braised short rib ground with herbs,
onions, and spices, stuffed in a potato dough. Coated with a roasted shallot jus

and parsley salad

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Mains

THE HOJA SANTA

PASTUREBIRD                  37

Half chicken wrapped in Mexican herb and roasted in wood oven, fire roasted tomatillo sauce, pickled veggies

 

CHARCOAL OVEN BURGER* 24

8oz Australian Wagyu beef, Charcoal bun,

mustard, mayo, American cheese sauce,
iceberg lettuce, fries

RABBIT BOUDIN (GF)         36 

Poached rabbit sausage, English pea butter sauce, Mexican onions, potato dumplings

BAJA SEABASS                   32 

Charred grape escabeche, fried Anson Mill’s grit cake, chili sunflower seeds

SMOKED DUCK BREAST*(GF)  34

Smoked blackberry and charred onion bbq sauce, pan roasted golden beets

Beef

UTAH WOMAN’S STEAK* (GF) 65

12oz Wagyu Ribeye, funeral potato

croquette, charred scallion chimichurri

Steak & Fries* (GF)             38

8oz Vintage Tasmanian beef, herb butter,
roasted shallots, jus, fries

LUMINA LAMB SHANK  40  

Braised New Zealand lamb shank, cajun

style braised baby corn, steamed rice,
grilled sourdough

ADD FOIE GRAS TO ANY DISH       20

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Sides

 

HARISSA CARROTS (PB)(GF)       14

Harissa roasted carrots, tomatillo sauce,

crispy artichoke hearts

BUTTER

WHIPPED POTATOES (GF)            13

Creamy puree of potatoes, milk, butter & cheese

RED PEA BEANS & RICE (PB)(GF) 13 

and spices served alongside steamed

Carolina gold rice

Carolina Gold Rice (PB)(GF)    8

LOADED CREAMER POTATOES      14

Baby potatoes, cheese sauce, chive sour

cream, crispy onions, scallions

Side of Fries (GF)                                         10

Fry Bread & Honey (PB)                             10

Corn Bread Muffins & Honey Butter        11

Warm Sourdough Bread Butter               11

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PBPlant Based.

GFGluten Free.

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

Salads

SIMPLE PICKLES
WITH GREENS (PB) (GF)           15

Baby gem leaves & mache, tomato,

cucumbers, Provisions mustard vinaigrette

 

BRASSERIE SALAD                   14

Chicory lettuces, charred radicchio, black Arkansas apple, Anjou pear, orange segments, pomegranate dressing

LAMB’S LETTUCE (GF)              18

Smoked Lumina lamb shoulder, lamb’s lettuce & frisee, shaved fennel, charred Mexican onion, rice and green goddess dressing

 

Dessert Menu

CITRUS BUTTER CAKE 12

A butter enriched cake baked with raw sugar and  candied slice of citrus. Served with Cointreau Noir whipped cream


BASQUE CHEESECAKE     14

A nod to the dark high heat, crustless cheesecake developed in San Sebastian, Spain. Dressed in warm local desert honey and orange zest

The Ember Brownie 15

Milk chocolate brownie, charcoal meringue, saffron sugar glass

Léa’s Tart                12

Lemon Coconut Curd, Vanilla Tart Shell Burnt Lavender Meringue

Caster Troy Cake    14

Yellow Peach Cake, Peach Yogurt Mousse, Frozen Peach Shavings, Lemon Gel