Purple Sage

Warm Housemade Potato Chips

topped with pepper jack, point reyes blue cheese, and green onions

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Barbeque Chicken Tamales Pancakes

pulled chicken in cider bbq sauce on tamale pancakes, with avocado salsa and cilantro creme

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Blue Cheese Fondue

fresh pears, crusty bread, spiced pecans and port syrup

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Blackened Sea Scallops

served diver scallops on field greens tossed with chipotle bacon vinaigrette

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Green Chile Pork Stew

tender pieces of pork cooked with green chiles then topped with heber valley queso fresco and served with warm buttered flour tortillas

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Soup Of The Day

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Bison Sliders

3 mini bison burgers grilled and topped with grilled and topped with grilled onions, barely buzzed beehive cheddar, house made pickle and chippotle aioli

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Purple Sage Salad

mixed field greens, spicy pecans, marinated red onions with a balsamic vinaigrette

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Iceberg Wedge

crispy applewood smoked bacon, grated pointe reyes blue cheese and chili ranch dressing on iceberg lettuce

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Pear And Arugula Salad

fresh pears, smoked almonds, snowy mountain sheep creamery manchago cheese, tossed with arugula and a pomegranate vinaigrette

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Crisp Apple Salad

apples, living watercress, toasted walnuts, honey poppy seed dressing and warm sheppard's dairy goat cheese toast

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Frisee And Pork Belly Salad

baby frisee tossed with braised pork belly, pointe reyes blue cheese, and champagne vinaigrette

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Purple Sage Veal Meatloaf

our house specialty; grilled veal meatloaf with hints of poblano peppers and pine nuts, topped with sweet tomato chili sauce, served with whipped yukon gold potatoes and roasted brussels sprouts

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Grilled Fresh Salmon

filet of salmon topped with blue cheese cream, served on black rice with sauteed asparagus and toasted pumpkin seeds

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Butternut Squash Ravioli

house made ravioli filled with butternut squash, tossed with granny smith apples, red onions, pumpkin seeds and sage brown butter and gold creek asiago cheese

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Sugar And Chile Cured Duck

seared , roasted maple leaf farms duck breast and confit leg of duck served on green chili mac 'n cheese with sugar snap peas

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Roasted Pork Tenderloin

whiskey and molasses marinated tenderloin, pan fried then oven roasted and topped with house bbq sauce, served with maple whipped sweet potatoes and sauteed sugar peas

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Grilled Mexican White Shrimp

served on golden griddled polenta cakes and a chipotle creamed leek sauce

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Chicken Fried Chicken

battered and fried boneless chicken breast topped with cracked peppers and bacon gravy, served with scalloped potato and green beans

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Braised Bison Short Ribs

slow cooked short ribs topped chipotle and honey glaze, served with heber valley cheddar curd whipped potatoes and utah honey braised carrots

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Corn Battered Utah Trout

fried rainbow trout served with white bean chili, asparagus, and smoked tomatillo creme

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Cowboy Style

16 oz. bone on rib-eye with cabernet grilled onions, peppercorn jus and ancho chili butter

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Chef Style

a 10 oz. flat iron topped with classic bearnaise and peppercorn jus

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