The Continental
"Reimagining American Cuisine Through an Indigenous Lens"
Dining at The Continental
The Continental is the latest creation from acclaimed Chef, Bleu Adams, the co-founder and visionary behind the award-winning Black Sheep Café. She is the only chef in Utah to serve as an emissary for the U.S. State Department’s Diplomatic Culinary Partnership.
The Continental is open for dinner reservations from 5 pm to 9 pm, Wednesday through Saturday, as well as for brunch 11 am to 2 pm, Saturday and Sunday.
Native Americana
At The Continental, we celebrate the land, the seasons, and the stories that shape us through our Native Americana-inspired menu.
PROTEINS AROUND US
Our menu celebrates the rich flavors of the Mountain West, featuring locally sourced meats and fresh caught rainbow trout. Every dish is thoughtfully crafted to honor the land, its bounty, and the deep culinary traditions that shape our region.
ROOTS + VEGGIES
We celebrate the resilience and richness of Indigenous ingredients, from the hardy tepary bean— to the vibrant and hearty root vegetables of our region. These ingredients aren’t just accompaniments; they honor the deep traditions and ingenuity of Native foodways.
DRINK SELECTION
Our drink menu is designed to complement every dish, featuring a selection of bold wines, beers, and house-made cocktails. With a focus on quality, creativity, and balance - each sip showcases our passion for unique flavor pairings, elevating your dining experience with every pour.
THE KITCHEN
CHEF SERIES
BLEU ADAMS - Resident Chef
Chef Bleu Adams is a passionate advocate for sustainable food practices and community engagement. A member of the Mandan, Hidatsa, and Diné tribes, she incorporates indigenous ingredients and cooking methods into her cuisine. Chef Adams prioritizes supporting indigenous farmers, ranchers, and food producers, sourcing ingredients from nearby farms and markets. She believes in the power of food to foster connection and positive change, sharing her expertise through community events, educational programs, and as a member of the American Culinary Corps - a collaboration between the State Department and the James Beard Foundation.
January - Chef Michael Diaz de Leon
First generation Mexican-American. Recipient of James Beard Foundation Finalist. Michelin Star. Michelin Green star. Founder of Pinchi Umami.
February chef - Adrian Lipscombe
Proud Native Texan. Fourth generation Pitmaster. Founding member of Muloma Heritage Center. Advocate of food sovereignty.
February
