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Toasted Fiddle and Stone assorted breads; “fried dill pickle” whipped cream cheese spread; Roasted garlic, cheddar, and rosemary whipped butter

Crisp fried cauliflower, smoked sweet potato puree, fresh goat cheese, arugula chimichurri, local micro greens

Wood-fired braised Patchwork Farms pork shoulder, rosemary and bacon roasted hominy, smoked sweet potato puree, peppadew pepper and caper salsa crudo

Corn meal and blackening spice fried catfish filet, Crystal hot sauce aioli dressed apple and cabbage “slaw”, lemon caper remoulade

Fettuccine pasta, ragu of ground beef, pork, veal, caramelized mirepoix, applewood smoked bacon, chili flake, and San Marzano tomatoes; finished with Parmigiano Reggiano, and cold pressed olive oil

Wood oven baked shell pasta, Tillamook sharp cheddar cheese sauce, Applewood smoked bacon, Hemme Brother’s Brothers Keeper Cheddar, parmesan

Toasted garlic Pomodoro sauce, Greco and Sons hot giardiniera and pepperoni, Grande mozzarella, Calabrian chili hot honey

Wood oven seared hoisin and 5 spice marinated sliced pork shoulder, steamed jasmine rice, ginger stir-fried red bell pepper and shaved Brussels sprouts, chili crisp dressed pickled carrots, scallion, sesame seed

Composed salad of fried Brussels sprouts, crispy fingerling potatoes, oven roasted spiced chickpeas, golden raisins, pumpkin seeds, curry vinaigrette, candied cherry pepper agrodolce, goat cheese, and BLH Farms pea shoots

Orecchiette pasta tossed with a ragu of Greco and Sons hot Italian sausage, mirepoix, orange juice, chicken stock, marjoram, black currants, and sun dried tomatoes; topped with burrata, honey, crushed pistachio and BLH Farms greens

Arborio rice with saffron, fine herbs, wood oven roasted Three Creeks Farm and Forest mokum carrots, edamame, zucchini, diced sous vide chicken breast, white wine, and vegetable stock; finished with toasted almonds, sherry vinegar and beet agrodolce, Parmigiano Reggiano, and BLH Farms sunflower shoots