Our menu features favorites of the old west with an upscale twist, like chili cured Mapleleaf Farms duck with green chili macaroni and sugar snap peas or our award winning tender veal meatloaf, with a hint of roasted poblanos and pine nuts, topped with sweet tomato chile sauce.

The sweet corn battered Utah rainbow trout, on white bean chile and mustard greens, and the grilled shrimp, on creamy polenta cakes with a creamed leek sauce, are favorites of our many regular customers.

Tiny tamale pancakes topped with barbecue chicken, avocado salsa and cilantro cream and an iceberg lettuce wedge with crispy applewood smoked bacon and grated blue cheese are perfect ways to start, but save room for the fabulous desserts, including rich Butterscotch Pudding, Café Terigo's world famous bread pudding, as well as good old Chocolate Bundt Cake.

Your Host: Travis Axtell

Purple Sage supports farms, ranches and fisheries that are guided by principles of sustainability.

Gift Certificates are available. Please ask about our private dining room for your next party.

18% Gratuity may be added on parties of 6 or larger. A $5 split charge may be added to split entrees.

Warm Housemade Potato Chips
With blue and pepper-jack cheeses and green onions

Barbeque Chicken Tamales
Pulled chicken in cider BBQ sauce with tamale pancakes, avocado salsa and cilantro créme

Blackened Sea Scallops
Served on field greens with smoky chipotle bacon vinaigrette

Ceviche of the Day

Fresh fish of the day marinated in citrus and chilies served in iceberg lettuce cups

Purple Sage Salad
Mixed baby lettuces, spicy pecans, marinated red onions and balsamic vinaigrette

Pear and Arugula Salad
House smoked almonds, Manchego cheese, and a champagne vinaigrette tossed with arugula and Asian pears

Iceberg Wedge Salad
Crispy applewood smoked bacon, grated blue cheese and Chili Ranch dressing,

Crisp Apple Salad
Watercress, endive, walnuts, Honey Poppyseed dressing and warm goat cheese toast

Grilled Bison Burger

Aged Utah Cheddar cheese, lettuce, tomato, grilled red onion, chipotle mayo, and herbed fries

Heirloom Tomato Salad

Variety of heirlooms, smoked blue cheese and baby greens

Grilled Atlantic Salmon

Served on hominy hummas with arugula and a lime-chile vinaigrette

Grilled Veal Meatloaf
Hints of poblano peppers and pine nuts, sweet mild tomato chili sauce, whipped potatoes and grilled fresh corn

Sugar and Chile Cured Duck Breast

Seared , roasted and served on a bed of green chile mac 'n cheese with sugar snap peas

Roasted Half Chicken

Served on garlic mashed potatoes and asparagus with a mustard pan sauce

Pan Fried Halibut

On chipotle coconut rice with orange juice glaze and grilled endive

Purple Sage Signature Steak Frites

Cowboy Style: USDA Top choice steak of the day with herb frites, Cabernet grilled onions and ancho chili butter

Chef Style: 10 oz. Flatiron steak with herb frites, peppercorn jus and Béarnaise

Corn Muffins with sun dried cherries and jalapenos

1/2 dozen

Dozen

Bread Pudding
Cafe Terigo's bread pudding with golden raisins and pine nuts, topped with cinnamon ice cream over hot buttered rum sauce

Root Beer Float
Henry Weinhard's root beer with vanilla bean ice cream in a chilled glass mug

Mini Chocolate Bundt Cake
Homemade chocolate cake served warm and topped with fudge sauce, served with butter pecan ice cream

Butterscotch Pudding
Creamy butterscotch pudding topped with whipped cream and served with toffee cookie

Ice Cream Sandwich
House made chocolate chip cookies filled with vanilla ice cream and served with warm chocolate sauce