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Starters
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Warm Housemade Potato Chips
topped with pepper jack, point reyes blue cheese, and green onions
10.00
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Barbeque Chicken Tamales Pancakes
pulled chicken in cider bbq sauce on tamale pancakes, with avocado salsa and cilantro creme
11.00
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Blue Cheese Fondue
fresh pears, crusty bread, spiced pecans and port syrup
14.00
Add Beef Tips: 4.00
Add Chipotle Bison Sausage: 5.00
Add Duck And Foie Gras Sausage: 6.00
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Blackened Sea Scallops
served diver scallops on field greens tossed with chipotle bacon vinaigrette
20.00
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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
13.00
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Soup Of The Day
7.00
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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
17.00
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Salads
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Purple Sage Salad
mixed field greens, spicy pecans, marinated red onions with a balsamic vinaigrette
8.00
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Iceberg Wedge
crispy applewood smoked bacon, grated pointe reyes blue cheese and chili ranch dressing on iceberg lettuce
9.00
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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
11.00
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Crisp Apple Salad
apples, living watercress, toasted walnuts, honey poppy seed dressing and warm sheppard's dairy goat cheese toast
10.00
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Frisee And Pork Belly Salad
baby frisee tossed with braised pork belly, pointe reyes blue cheese, and champagne vinaigrette
12.00
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Entrees
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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
25.00
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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
28.00
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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
21.00
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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
36.00
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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
24.00
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Grilled Mexican White Shrimp
served on golden griddled polenta cakes and a chipotle creamed leek sauce
25.00
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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
23.00
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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
38.00
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Corn Battered Utah Trout
fried rainbow trout served with white bean chili, asparagus, and smoked tomatillo creme
27.00
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Purple Sage Signature And Herb Fries
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Cowboy Style
16 oz. bone on rib-eye with cabernet grilled onions, peppercorn jus and ancho chili butter
46.00
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Chef Style
a 10 oz. flat iron topped with classic bearnaise and peppercorn jus
34.00
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