White Horse - wagyu burger
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White Horse Spirits and Kitchen menu

The following information was recently updated on December 11, 2021

First came Bourbon House, then quickly after, the fantastically popular Whiskey Street. Now, in the Summer of 2017, the third gastropub outing from the same folks: White Horse Spirits and Kitchen menu. Much like it’s older siblings, the centerpiece is a well stocked bar, and a pub grub menu with flair. Here the theme takes on a slight French vibe too, with charcuterie, fresh shellfish and dishes like steak tartare and salad nicoise.

The following White Horse Spirits and Kitchen menu is dated November 2021:

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White Horse menu - cocktails, snacks, shellfish
White Horse menu – cocktails, snacks, shellfish
White Horse menu - shared, soup, salads
White Horse menu – shared, soup, salads
White Horse menu - sandwiches, plates
White Horse menu – sandwiches, plates
White Horse menu - desserts, purveyors
White Horse menu – desserts, purveyors

What are the hours for The White Horse

Monday 11.00 a.m. – 1.00 a.m.
Tuesday 11.00 a.m. – 1.00 a.m.
Wednesday 11.00 a.m. – 1.00 a.m.
Thursday 11.00 a.m. – 1.00 a.m..
Friday 11.00 a.m. – 1.00 a.m.
Saturday 11.00 a.m. – 1.00 a.m.
Sunday 11.00 a.m. – 1.00 a.m.

What else should I know about The White Horse

Cuisine: Bar food with French inspirations
Don’t miss:
Reservations: No
Parking: Minimal on street
Alcohol: Full bar
Service and atmosphere: Upscale and trendy, table service, bar service

Also, don’t miss these

These other two businesses are operated by the same guys, and offer a similar bar-restaurant concept:

Bourbon House
Whiskey Street

Where is The White Horse located

325 South Main St. Salt Lake City, Utah
(801) 433-1371
https://www.facebook.com/whitehorseslc/

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Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC - Utah's biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.

I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand.   I started SLC Menu more than a decade ago, as somewhere to house all those hard to find menus I picked up during my food writing travels.