Purple Sage Menu
Warm House Made Potato Chips
Topped with pepper jack, pointe Reyes blue cheese, and green onions.
Chicken Tamale Pancakes
Pulled chicken in cider BBQ sauce on tamale pancakes, with avocado salsa and cilantro creme.
Green Chile Pork Stew
Tender pieces of pork cooked with green chilies then topped with Heber valley queso fresco and served with warm buttered flour tortillas.
Blue Cheese Fondue
Fresh pears, pretzel bread, spiced pecans, and port syrup.
Purple Sage Salad
Mixed field greens, spicy pecans, marinated red onions with balsamic vinaigrette.
Crispy applewood smoked bacon, grated pointe Reyes blue cheese, and chili ranch dressing on iceberg lettuce.
Pear & Arugula
Fresh pears, house smoked almonds, gold creek asiago cheese, tossed with arugula and a pomegranate vinaigrette.
Honey Braised Beet
Mixed greens and arugula with pistachio encrusted goat cheese, pine nuts and a champagne vinaigrette on honey braised beets.
Purple Sage Signature Steaks & Herb Fries Cowboy Style
16 Oz Dry aged bone on ribeye with grilled Mexican spring onions, peppercorn jus, and ancho chile butter.
Purple Sage Style
12 Oz Prime new york strip steak topped with chimichurri whipped goat cheese.
Purple Sage 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 fried brussels sprouts.
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 parmesan cheese.
Grilled Osguthorpe Lamb Chops
Locally raised lamb grilled and served on lentil succotash with a celery root and apple slaw, topped with a mustard and mint vinaigrette.
Grilled Mexican White Shrimp
Served on golden griddled polenta cakes and a chipotle creamed leek sauce.
Sugar & Chili Cured Duck
Seared, roasted maple leaf farms duck breast and confit duck leg on green chili mac’n’cheese with sautéed sugar snap peas.
Corn Battered Utah Trout
Fried rainbow trout served with white bean chili, asparagus, and smoked poblano creme.
Chicken Fried Chicken
Battered and fried organic chicken breast topped with chorizo country gravy, served with dutch oven potatoes and green beans.
Grilled Skuna Bay Salmon
Craft raised Atlantic salmon filet on parmesan and poblano heirloom corn grits with bacon braised greens, corn nage, and red chili oil.
Braised Buffalo Short Rib
Slow cooked buffalo short rib on a cauliflower puree with honey braised baby carrots and a charred tomato vinaigrette.
Pan Roasted Kurobuta Pork Chop
Snake river farms long bone chop on roasted root vegetables with broccolini and a cider and whiskey apple chutney.
Green Chili Macaroni’N’cheese
Rosemary & Sage Fries
Honey Braised Baby Carrots
Yukon Gold Potatoes
Pablano & Parmesan Heirloom Grits
Fried Pork Belly & Brussels Sprouts