We create our dishes using sustainable, locally sourced ingredients.

Location

3330 N University Ave
Provo, UT 84604

Saturday's Hours:

Brunch: 10 am – 2 pm
Dinner: 5 pm – 9 pm

Contact

Call us at
(801) 885-7558

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Location

3330 N University Ave
Provo, UT 84604

Saturday's Hours:

Brunch: 10 am – 2 pm
Dinner: 5 pm – 9 pm

Contact

Call us at
(801) 885-7558

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
Bread and Butter
17

Papi's sourdough and focaccia, house jam, choice of 3 butters

*duck fat butter
*bone marrow butter
*honey pumpkin spice butter
*Thanksgiving dinner butter
*apple butter
*add balsamic reduction + 2

Squash Fritters
16
seasonal squash fritters, chermoula yogurt, baharat oil

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
Block Burger
18
brioche bun, arugula, jalapeno jam, cheddar, crispy shallots, black garlic aioli
Clifford's Farm Pork Loin
35
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

S'mores Pie
12

Amano chocolate custard, graham cracker crust, toasty meringue 

Peaches n' Cream Panna Cotta
11
vanilla bean panna cotta, local peaches, brown butter oat crumble
Pound Cake
10
house pound cake, lemon curd, blueberry ricotta, pistachio

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.