Creating new dining experiences, one table at a time - Caffe Niche.
A BIT ABOUT US
The more things change, the more we stay the same. We feature different daily selections from local artisian bakeries that include Martins Fine Desserts, Pastry Arts Brianni, and Vosens. It’s what sets us apart and keeps our loyal customers coming back, again and again.
A NEW NICHE
For years, Caffe Niche has enjoyed the reputation as a charming community café. Chef Ethan Lappé and Chef Adrian Alvarado plan to build upon this successful tradition. They are in the process of taking Caffe Niche from a neighborhood restaurant to a citywide culinary treasure.
CHEF ETHAN LAPPE
Ethan first knew he had a knack for the Culinary Arts when he started at age 12 working at the golf shacks as a short order cook in trade for free access to the course. He then moved to Em's for a couple of years before he studied at Syracuse University achieving a degree he developed called "Ethics, Human Nature, and the Hospitality Industry.”
Ethan continued his education, and gained most of his experience at the Culinary Institute of America in Napa at the Greystone Campus where he received an advanced culinary arts certificate. Most recently you could have found Ethan Managing the Kitchen at Houstons for the past 2 and a half years before making his leap to Caffe Niche.
Ethan Lappé now brings to Caffe Niche an extensive and diverse culinary education and experience gathered from around the world. Ethan's customers can expect delicious, casual, continental cuisine, meticulously plated, and served in a friendly Caffe ambience at an affordable price.
CHEF ADRIAN ALVARADO
Adrian Alvarado has achieved many highly acclaimed goals during his career, including the Gold Medal in the nationally sanctioned ACF competition, Nicco Cup Winner and has appeared on Good Morning Utah and KJAZZ morning show.
From Adrian’s award-winning skills in the kitchen to Ethan’s personal touch with patrons, their combined talents foster an environment of excellent service coupled with great food. The two are committed to supporting our community and offering healthful dishes. A diverse menu is prepared daily from scratch using locally purchased farm-to-table produce and all natural meats.
Check out our New Menu, lunches and dinners that We Just Love.
SANDWICHES
REUBEN SANDWICH 12
Local Double L Ranch Corned Beef, Swiss Cheese, Thousand Island, House-Made Sauerkraut, Toasted Local Rye
VEGETARIAN SANDWICH 10
Portobello Mushroom, Roasted Tomato, Basil Pesto, Local Shepherd’s Goat Cheese, Vosen’s Ciabatta
CUBANESQUE SANDWICH 11
Shaved Sweet Pork Loin, Caramelized Onions, House-Pickled Jalapenos, and Citrus Mayonnaise
FISH SANDWICH 13
Cajon-Seasoned Sautéed Fillet, Leaf Lettuce, Fresh Tomato, Red Onion, and Remoulade
TANDOORI CHICKEN SANDWICH 11
Sliced Marinated Chicken Breast, Lettuce, Fresh Tomato, Red Onion, Indian Raita Sauce, Pickled Jalapenos
SALADS
MIXED GREENS AND LOCAL GOAT CHEESE TOAST 12
Shepherd’s Goat Cheese Toast, Lemon Vinaigrette, Campari Tomatoes, Mixed Greens
ROASTED CHICKEN AND SPINACH SALAD 12
Bloomsdale Spinach, Apples, Manchego Cheese, Cashews, Bacon, Champagne Vinaigrette
THAI BEEF AND NOODLE SALAD 13
Thai Marinated Hanger Steak, Fresh Herbs, Toasted Coconut, Mangos, Avocados, Tomatoes, Peanuts, Thai Dressing
ROASTED BEET AND ARUGULA SALAD 12
Wild Arugula, Lemon Vinaigrette, Roasted Beets, Balsamic Reduction, Local Goat Cheese
MIXED GREENS AND PEAR SALAD 12
Mescaline Greens, Sliced Pear, Candied Walnuts, Blue Cheese, White Balsamic Vinaigrette
ENTRÉES
HALF ROASTED CHICKEN 15
Roasted Chicken in a Gremolata Marinade (Herbs, Garlic, Lemon), Natural Jus, Multigrain Tabbouleh
PORK CHOP 16
Bone-In Salmon Creek Farms All Natural Pork Chop, Creamy Mashed Potatoes, Braised Red Cabbage
HAND-MADE PASTA 15
Fresh Spaghetti, Fresh Tomato Sauce, Shaved Pecarino, Grilled Bread
HANGER STEAK 18
8oz Sliced Hanger Steak, Crispy Fingerling Potatoes, Chimichurri Sauce (Parsley, Lemon Juice, Capers)
VEGETABLE PLATE 16
Roasted Beets, Sautéed Spinach, Fingerling Potatoes, Grain Tabbouleh, Seasonal Vegetable, Spring Roll
SAUTEED SALMON 19
Fresh Salmon, Roasted Fingerling Potatoes, Sautéed Bloomsdale Spinach
EXTRAS
Vegetable Spring Rolls 6
Super-Grain Tabbouleh 5
Sautéed Bloomsdale Spinach 4
Mashed Potatoes 5
Braised Red Cabbage 4
Local Goat Cheese Toast Points 4
Local Seasonal Vegetable 5
Muhammara 6
Small House/Small Caesar 4/4
Roasted Beets with Goat Cheese 5
Shaved Brussels Sprouts 5
Deviled Eggs 2
WINE LIST
-WHITES-
Bright
(think “refreshing”)
Riff Pinot Grigio, Tre Venezie, Italy 6 / 25
Honig Vineyards, Sauvignon Blanc, Napa Valley
7 / 30
Quinta Gomariz, Espadeiro Rose, Portugal 6 / 25
Alamos, Torrontes, Argentina 6 / 25
Lively
(think
“not chardonnay”)
Bodegas Naia, Verdejo, “Naia”, Rueda, Spain 7 / 30
Bloom, Riesling, Nahe, Germany 6 / 25
Skylark Wines, Pinot Blanc, Orsi Vineyard, Mendocino
7 / 30
Bedrock Wines, “Ode to Lulu” Rose of Mourvedre, Sonoma / 40
Full
(as in “full bodied”)
Trinafour Wines, Dry Muscat, Mendocino 6 / 25
Alondra Chardonnay, Middleridge Ranch, Mendocino 7 / 30
Atrea, “The Choir”, Roussane/Viognier, Mendocino
6 / 25
Selby Wines, Chardonnay, Russian River, Sonoma
6 / 25
-REDS-
Juicy
(think “light and lively”)
Four Bears, Pinot Noir, Carneros 7 / 32
Bodegas Nekeas de Vega Sindoa, “El Chapparal” Garnacha 7 / 32
Alamos, Malbec, Argentina 6 / 25
Bodegas Juan Gil, Juan Gil (Monastrell/Mourvedre), Spain / 35
Juicier
(think “bolder”)
Soter, “North Valley”, Pinot Noir, Willamette Oregon / 40
Borsao, Crianza Especcial, (Cab/Tempranillo/Grenache), Spain / 35
Twenty Rows, Merlot, Napa Valley
7 / 32
Louis Martini, Cabernet Sauvignon, Napa Valley
7 / 32
Bold
(think “full bodied”)
Layer Cake, Shiraz, Australia 7 / 32
Atrea, “Old Soul Red”, Malbec blend, Mendocino/Sonoma / 42
Bucklin, “Old Hill Ranch”, Zinfandel, Sonoma
/ 50
Selby Wines, Chardonnay, Russian River, Sonoma
/ 50
-BUBBLES-
Adami, Garbel 13, Prosecco NV 7 / 32
(BTG Thursday through Sunday ONLY)
Simonnet Febvre, Cremant de Bourgogne de Pinot Noir NV / 45
-BREWS-
Unibroue: La Fin Du Monde / 7
Squatters: India Pale Ale / 5
Pilsner Urquell / 5
Session
Black Lager / 4
Pinkus: Hefeweizen / 9
Epic: 825 Stout / 12
Wasatch: White Label / 5
Anchor
Steam Beer / 6
Ayinger: Altbier Dunkel / 9
Squatter’s: Organic Amber Ale / 5
Fresh Daily. The more things change, the more we stay the same.
A NEW NICHE
Caffe Niche welcomes new owners Chef Ethan Lappé & Chef Adrian Alvarado! For years, Caffe Niche has enjoyed the reputation as a charming community café. Chef Ethan Lappé and Chef Adrian Alvarado plan to build upon this successful tradition. They are in the process of taking Caffe Niche from a neighborhood restaurant to a citywide culinary treasure.
Ethan and Adrian bring to Caffe Niche an extensive and diverse culinary education and experience gathered from around the world. Caffe Niche customers can expect delicious, casual, continental cuisine, meticulously plated, and served in a friendly Caffe ambience at an affordable price.
From Adrian’s award-winning skills in the kitchen to Ethan’s personal touch with patrons, their combined talents foster an environment of excellent service coupled with great food. The two are committed to supporting our community and offering healthful dishes. A diverse menu is prepared daily from scratch using locally purchased farm-to-table produce and all natural meats.
