Two squash blossoms stuffed with chicken tinga, queso fresco, chipotle guajillo aioli, and butternut squash purée.
Iberian pork belly, carnival squash, apple pomegranate air, kuri squash purée, toasted garlic chip.
Lobster and saffron risotto beignet, ketchup and mustard veil, jamón ibérico, house aioli.
Arctic char, yellowtail, crispy capers, jicama, pickled fava beans, goldenberry, yuzu pearls, spiced chili soy.
Red long tail snapper, red plum, blackberries, sliced grape, micro shungiku, shaved black radish.
Sake cured hiramasa, papaya, dragon fruit, orange, raspberry, jack fruit.
Heirloom tomatoes, burrata, frisée, ramps, baby cucumber, fried enoki mushrooms, and bush berry vinaigrette.
Napa green, baby red leaf, bok choy, radicchio, dino kale, house Caesar dressing, parmesan tuile, Humboldt cherry tomato, and zested 18 month parmesan.
Frisée, fennel, ramps, mint basil dressing, green almonds, macadamias, raspberries, and mandarin-quats.
Creamy and buttery with hints of seaweed and a long, clean finish. Refined and balanced, offering depth and elegance in every taste.
Rich caviar with notes of bottarga, dried fruit, and a trace of cured meat. Clean finish with bold character.
8oz filet (local ranch UT47), potato wrapped asparagus, lion’s mane mushroom, cashew crusted carrot, celeriac purée (single pour included).
38oz broadleaf New Zealand, an Australian Wagyu program that emulates traditional Japanese feeding methods — using a diet rich in barley and rice straw to achieve exceptional marbling and flavor.
Four bone pistachio crusted lamb rack, fondant potato, brussel sprout, parmesan, crema labneh, and pomegranate reduction.
3-day dry-aged deboned guinea fowl, sautéed broccolini, fiddlehead ferns, mandarinquat slices, red wine pan sauce.
Ora King salmon, tarragon almond crust, apple cucumber labneh (yogurt), shaved caviar, fennel, and black garlic emulsion.
Mexican red snapper, citrus parmesan pastina, served with various citrus supremes, topped with creamy basil citrus beurre blanc accented by chili oil.
A curated assortment of roasted vegetables and accent fruits, reflecting the season’s freshest expressions from our current menu & offerings.
Osetra caviar pressed and dried, shaved tableside.
Shaved tableside to any dish, priced per ounce.
Black pearl king oyster mushrooms pan roasted.
Crème fresh + chives | add ossetra caviar +15.
Sautéed broccolini, butter, garlic, toasted pine nuts.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
Please notify your server of any allergies or dietary restrictions.
Sugar House Vodka, Aperol, rhubarb, fresh lemon, mint & vanilla. Shaken, served over a large cube, topped with housemade mint olive oil & mint crystals.
This season, B’s Signature balances the bright tartness of rhubarb with citrus, mint, and vanilla — a rounder but still refreshing cocktail. For those just starting their cocktail journey, looking for something easy drinking.
Beefeater Gin, Calvados apple brandy & black apple cordial infused with thyme & walnuts. Stirred & strained over a large cube.
Showcasing traditional fall flavors of apple, thyme, and toasted walnut. A blend of botanicals and nutty apple notes paired with our home-made black apple cordial — an orchard of flavors in a single glass.
Planteray Pineapple Rum, Planteray 3 Star Rum, passion fruit purée, fresh lime, basil, vanilla & Wonder Foam. Garnished with freshly grated nutmeg and housemade basil olive oil.
Sweet and tart in balance, leaning tropical. Aged and white rum with passion fruit and the subtle notes of basil and vanilla — the back-half of a long beach day.
Larceny Bourbon, Rittenhouse Rye & Amaro Nonino served over a housemade ice cube of fresh orange juice, fresh lemon, fig, cinnamon & vanilla. Enhanced with fresh orange peel oils & rosemary.
Patience is a virtue. The flavors brighten as the cube melts — a spirit-forward cocktail that evolves at the table.
Rittenhouse Bottled-in-Bond Rye, Amaro Nonino, Mr. Black coffee liqueur, Licor 43, vanilla & orange bitters. Stirred & served up with a vanilla & orange whip cream, freshly grated nutmeg.
For the whiskey drinker with a sweet tooth. Whiskey, amaro, and coffee topped with hand-whipped pumpkin spice cream — the right pairing for any of our decadent desserts.
Cocchi Americano, white peach, lemon & cinnamon over ice, topped with sparkling white wine.
Cocchi Americano is an Italian wine-based aperitif infused with botanicals. Paired with cinnamon and white peach — an excellent refreshing seasonal cocktail.
A blend of Sugar House Vodka & Beefeater Gin, dry vermouth & olive brine. Stirred and served up, finished with a lemon citrus olive oil.
The Martini dates to the 19th century. The “dirty” component wasn’t introduced until 1901, when bartender John E. O’Connor added olive brine.
Corralejo Reposado Tequila, Amaro Nonino, orange juice, lime juice, orgeat & egg white. Shaken & served up.
A fusion-style cocktail blending the traditional Mexican base of a margarita with Italian amaro. Silky, nutty, slightly bitter, and gently sweet.
A blend of pineapple and Jamaican rum, pink guava, lemon juice, chai tea cold brew, chai tea syrup & Wonder Foam.
“Punch” refers to the original five ingredients: rum, sugar, citrus, water, and spices. Our take honors that recipe with added infusions and tropical fruit.
Toki Suntory Whiskey, yuzu liqueur, mandarin oranges, orgeat & Bogart’s bitters. Clarified over an ice sphere.
Inspired by the original Jerry Thomas cocktail of 1862, served to the first Japanese delegation to visit the United States. A house variation drawing on Japanese components while keeping the historical notes intact.
Appleton Estate Jamaica Rum, Licor 43, Baldoria light roast espresso & vanilla. Topped with freshly grated cinnamon.
A 19th-century cocktail shared with tales from Spanish soldiers in Cuba — coffee with rum was believed to give them “coraje” (courage). Many iterations have followed; ours uses both rum and Licor 43 for a rich, flavorful glass.
Belgian pilsner. Crisp, clean, dry. The reliable round.
Belgian-style wheat ale with orange peel and coriander. Served with an orange.
Irish dry stout. Rich and roasty, smoother than it looks.
Rich chocolate fudge, toasted almond cookie crumble, white chocolate snow, compote strawberries, cultured cream gelato, and a French drinking chocolate pour.
Layered apple and pear pavé, baked to highlight natural sweetness, with toasted cinnamon sugar on top, vanilla gelato, raspberry coulis and oat cream.
White chocolate snow, cultured cream gelato, vanilla bean gelato, and brown butter toasted pecan chocolate gelato.
A grand tour and guided experience combining each delight and more surprises, painted table-side.
Open seven nights. Tables are held for fifteen minutes past the reservation time. The bar is walk-in only.
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