We create our dishes using sustainable, locally sourced ingredients.

Location

3330 N University Ave
Provo, UT 84604

Sunday's Hours:

Brunch: 10 am – 2 pm

Contact

Call us at
(801) 885-7558

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Reservations
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Location

3330 N University Ave
Provo, UT 84604

Sunday's Hours:

Brunch: 10 am – 2 pm

Contact

Call us at
(801) 885-7558

Reservations

Menu

Brunch

ENTRÉES

Buttermilk Pancakes
12
whipped butter and choice of Unicorn or Maple syrup
Brioche French Toast
15
caramel apples, Unicorn syrup or Maple syrup, maple cream, brown sugar oat crumble
House Made Biscuits and Gravy
12
Eggs Benedict
15
ham, toasted english muffin, hollandaise, soft poached egg
Avocado Benedict
16
avocado, toasted english muffin, hollandaise, soft poached egg
Country Fried Steak
35
8 oz country-fried NY strip loin, sausage gravy, two eggs,
jalapeno cheddar hashbrowns
Mansando
17
toasted brioche bun, sausage, bacon, sunny side egg jalapeno cheddar hashbrown, maple cream
Block Hash
16
Roasted potatoes, sweet potatoes, onion, poblano pepper seasonal veggies, bacon, almond romesco, two eggs
Block Burger
18

toasted brioche bun from Antonella's, jalapeno jam, cheddar, crispy shallots, black garlic aioli

Add Sunny Side Edd +2

Daily Burrito
19
Please ask your server for the daily burrito preparation

Salads & Small Plates

Avocado Toast
15
house sourdough, avocado, lime, feta, chili crisp, cilantro, soft poached egg
Block Wedge Salad
12
romaine, pickled onions, blue cheese, bacon lardons, green goddess dressing
Beet Salad
15
arugula, roasted beets, pickled beets, golden beet puree, arugula pesto, goat cheese mousse, pistachios
Butternut Squash Salad
14
mixed greens, roasted butternut, almonds, golden raisins, Manchego, maple vinaigrette
Fruit Bowl
5

seasonal fruit

Add Granola or Greek Yogurt +2

Sides

Two Eggs
4
Rosemary Potatoes
4
Buttermilk Biscuit
4
House Sourdough with Jam
6
Bacon or Sausage
5
Avocado Half
2
Single Pancake
5
Single French Toast
6

Our menu has been created by Chef Rafael Arcila. Each entrée has been created with components that complement the dish as a whole; substitutions are subject to availability and additional charge.

An automatic gratuity of 20% will be added to parties of eight or more

*Our food may contain nut, dairy or egg ingredients. Please communicate any food allergies with your server.

*Consuming raw or undercooked meats, poultry, seafood, shelfish, or eggs may increase your risk of foodborne Illness.

Lunch

To Start

Cheese Board
20

rotating selections of cheeses and seasonal accouterments

Focaccia
16
Papi's focaccia, garlic herb ricotta, tomato jam
Brussels Sprouts
15
hot honey, bacon, pumpkin seeds, sottocenere al tartufo
Daily Soup
10

Please ask your server for the daily soup preparation

Greens

Butternut Squash Salad
14
mixed greens, roasted butternut squash, maple vinaigrette, almonds, golden raisins, Manchego
Block Wedge Salad
12

romaine lettuce, green goddess dressing, pickled red onion, bleu cheese, bacon lardon

Arugula Salad
13

arugula, olive oil and lime juice, avocado, feta, cucumber corn relish, toasted seed mix

Block "Caesar"
11

chopped romaine, caesar, white cheddar, pickled onion, sourdough bread crumbs

Add a Fried Egg to Salad +2
Add Fried or Seared Chicken to Salad +8
Add Local Trout to Salad +22

ENTRÉES

All lunch entrees come with the choice of steak fries, sweet potato fries, soup, or a side salad.
Block Burger
18
brioche bun, arugula, jalapeno jam, cheddar, crispy shallots, black garlic aioli
Chicken Sandwich
15
fried chicken thigh, honey-habanero glaze, bleu cheese crème, cabbage, house pickles, brioche bun
Mushroom Lettuce Wrap
13

roasted local mushrooms, cherry plum sauce, chili crisp, peanuts, house slaw

Substitute mushrooms for Clifford Farm's pork belly +7
Mushrooms & Belly +10

Grilled Cheese and Tomato Soup
14

"Papi's" sourdough bread, mozzarella, cheddar

Barbacoa Tacos
16
braised beef barbacoa, cilantro & onion, salsa verde, cabbage, queso fresco
French Dip
17
baguette, braised beef, mozzarella, roasted onion & mushroom, horseradish creme, jus

Our menu has been created by Chef Rafael Arcila. Each entrée has been created with components that complement the dish as a whole; substitutions are subject to availability and additional charge.

An automatic gratuity of 20% will be added to parties of eight or more

*Our food may contain nut, dairy or egg ingredients. Please communicate any food allergies with your server.

*Consuming raw or undercooked meats, poultry, seafood, shelfish, or eggs may increase your risk of foodborne Illness.

Dinner

To Start

Charcuterie
25

rotating selections of cured meats and cheeses, seasonal accoutrements

Clifford Farm's Pork Belly
16
summer peach preserve, butternut puree, malt vinegar reduction, pecans
Brussels Sprouts
15
hot honey, bacon, pumpkin seeds, sottocenere al tartufo
Block Toast
17
Papi's sourdough, d'affinois brie, apple jam, chili oil, bacon, arugula
Cauliflower Tart
16

savory cauliflower tart, romesco, goat cheese mousse, arugula, balsamic reduction

Greens

Daily Soup
10
inquire with server
Beets
15
roasted and pickled beets, beet puree, arugula pesto, arugula, goat cheese mousse, pistacio
Pear Salad
14
mixed greens, poached pear, honey citrus vinaigrette, almonds, brown butter marscarpone
Block Wedge Salad
12

romaine lettuce, green goddess dressing, pickled red onion, bleu cheese, bacon lardon

ENTRÉES

New York Steak
55
duck fat fondant potato, carrots, demi glace, horseradish crème, parsley salad
House Made Potato Gnocchi
34

braised short rib, roasted mushrooms, crème fraiche, pickled shallots

add "Papi's" sourdough +3

Mary's Chicken Breast
32
fried chicken, rustic mashed potatoes, saag, beet chips, spiced gravy
Spring Lake Rainbow Trout
33
'chorizo' tomato jam, roasted cauliflower, chimi aioli, fennel slaw
Clifford's Farm Pork Loin
38

pumpkin farrotto, pumpkin seed pesto, roasted squash, apple butter

Clifford's Farm Pork Loin
38

pumpkin farrotto, pumpkin seed pesto, roasted squash, apple butter

Seasonal Duck
36
inquire with server
Block Bolognese
28
hearty beef and pork bolognese, garlic herb ricotta, parmesan, basil

DESSERTS

Cheesecake
12
candied butternut squash, labneh, spiced pecan, butter cookie crust, whiskey caramel
Apple Crumble Panna Cotta
11
vanilla bean panna cotta, spiced Allred apples, oat streusel
Chocolate Cake
10
brûléed banana, chocolate ganache, banananglaise, rum whip

Our menu has been created by Chef Rafael Arcila. Each entrée has been created with components that complement the dish as a whole; substitutions are subject to availability and additional charge.

An automatic gratuity of 20% will be added to parties of eight or more

*Our food may contain nut, dairy or egg ingredients. Please communicate any food allergies with your server.

*Consuming raw or undercooked meats, poultry, seafood, shelfish, or eggs may increase your risk of foodborne Illness.

Cocktails

Vodka

Peach Orange Blossom Mule
12
Ketal One Peach-Orange blossom vodka, ginger beer, orange zest, thyme
Huckleberry Mule
15
Wild Roots Huckleberry vodka, Sugar House vodka, ginger beer, lime
Pretty In Pink
15
Kettle One Peach Orange Blossom vodka, Sugar House vodka, grapefruit, lemon
Pear Martini
14
Sugar House vodka, Pear liqueur, pear juice, lemon, nutmeg
OG Mule
12
Sugar House Vodka, lime, mint, ginger beer

Tequila

House Margarita
12
Milagro Silver Tequila, Dry Curacao, lime, agave
Tequila and Tamarind
12
Silver tequila, honey, lime, Pok Pok Tamarind, orange twist
Mezcal Jalapeno Margarita
14
Bozal Mezcal, jalapeno, triple sec, lime juice, agave
Pineapple Serrano Sour
15
Milagro Reposado Tequila, pineapple juice, lime juice, agave, egg white foam, serrano, bitters

Gin

Vesper
17
Beehive gin, Sugar House vodka, lillet blanc, lemon twist
High Fashion
13
Beehive Gin, grapefruit, Rhubarb bitters, ginger simple
Blackberry Fizz
15
Beehive Gin, blackberry, thyme simple, egg white foam, lemon, soda water
Drunk on a Tuesday
16
Beehive Barrel Reserve Gin, pear liqueur, dry curacao, pear juice, egg white foam, cinnamon

Rum

Spiced Orange
12
Distillary 36 spiced rum, citrus shrub, orange juice, chai simple syrup
Jungle Bird
14
Silver Rum, Campari, pineapple, peach, lime, simple syrup
Sweater Weather
12
Distillary 36 Spiced Rum, apple beer, lemon, chai simple syrup, cinnamon
5:00 Somewhere
13
Black Strap Rum, almond syurp, apple juice, orange juice, apricot vanilla bitters, soda

Whiskey/Bourbon

Peanut Butter Espresso
16
Skrewball Peanut Butter Whiskey, Espresso liquor, Amarula, coffee concentrate, chocolate
Maple OF
13
Breckenridge Bourbon, Maple simple, black walnut bitters, orange
J Juice
12
High West double rye, jalapeno, blueberry, house made lemonade
Pear Flower
14
High West Bourbon, poached pear puree, elderflower liquour, lemon, soda water
Provo Sour
13
High West bourbon, citrus shrub, spiced simple syrup, red wine float

Brunch Vibe

Seasonal Sangria
14

Red or White

Mimosa
9
orange, pomegranate, grapefruit. lavender lemon lime
blackberry mint, cranberry, blueberry, pear
Manmosa
11
Peach-Orange Vodka, Spiced Rum, Huckleberry Vodka
or Sugar House vodka with choice of juice
French 75
12
Beehive gin, thyme simple syurp, lemon, prosecco

Wine

Whites

Glass | Bottle

Raimund Prum Solitar Dry Riesling
10 | 48

Germany

Macon Villages Chardonnay
10 | 48

France

Subsoil Chardonnay
8 | 40

Columbia Valley, WA

Anna's Way Sauvignon Blanc
8 | 40

Marlborough, NZ

Miquel Pons Cava Penedes
9 | 45

Spain

Simonsig Chenin Blanc
9 | 45

South Africa

Dom De La Perriere Sancerre Sauvignon Blanc
120

France

Reds

Glass | Bottle

OTC House Red
7

Park City, UT

Luke Cabernet Sauvignon
14 | 70

WA

Charles Krug Cabernet Sauvignon
82

Napa Valley, CA

S.O.M Cabernet Sauvignon
325

Napa Valley, CA

Terra Pura Cabernet Sauvignon
8 | 40

Chile

Ironstone Merlot
8 | 40
Tyrus Evans Syrah
110

Walla Walla, OR

Willamette Valley Pinot Noir
11 | 52

OR

Meiomi Pinot Noir
12 | 58

CA

Pascal Toso Reserve Malbec
13 | 64
Cote Mas
9
OTC Outlaw Bordeuax Blend
230

Pasa Robles, CA

Beer

Bottle/Can

Level Crossing Dallas Alice, Belgian Golden Ale
9
1pt. 6.2%
Level Crossing Jazz Loon Lager
8

1pt. 5.4%

RoadHouse The Walrus Hazy IPA
9

16oz   6.5%

Boulevard Tank 7, American Saison Ale
9

16 oz    8.5%

Red Rock Marvella, Belgian style triple ale
9

1pt. 11%

Red Rock Elephino IIPA
8

1pt. 8%

Wasatch Devastator Double Bach
7

12oz.  8%

Miller Lite
4

12 oz. 4.2%

Guinness
5

12 oz. 4.2%

Draft

Pint | Stein

Pacifico
5 | 7
Moab Brewery Hazy Block IPA
7 | 9
Moab Brewery Pilsner
5 | 7
Kiitos Citrus Wheat Hefeweizen
7 | 9