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Toasted Fiddle and Stone assorted breads; House made salsa borracha whipped  cream cheese; Miso mushroom umami whipped 

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

Wood-fired beer and Badia sazon spiced 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 elbow macaroni tossed with apple wood smoked bacon and a sauce of Cooper’s Sharp American, Fontina, and white cheddar cheese; finished with Hemme Brother’s Brothers Keeper Cheddar and parmesan

Calabrian chili vodka sauce, wood oven roasted bell peppers and onion, kielbasa sausage, Fior di Latte, Grande Mozzarella, honey

Three Creeks Farm and Forest mixed tomatoes, Persian cucumber, pickled red onion, whipped honey and black pepper smoked blue cheese, toasted pine nuts, fresh FO Garden Thai basil, balsamic reduction

Wood oven seared 10 oz. cumin and coriander spiced pork rib chop over a stew of black beans, sweet corn, jalapenos, onion, and tomatoes; finished with tomatillo salsa verde, lime, escabeche, and cilantro

Togarashi and kaffir lime cured pork belly, brown sticky rice, chili crisp and ginger pickled cucumber, sesame dressed green beans, ginger tamari teriyaki, crushed cashews, togarashi, BLH Farms greens

Campanelle pasta tossed in a ragu of crumbled Italian sausage, mirepoix, chicken stock, cream, toasted fennel seed and marjoram; finished with truffle oil, Pecorino Romano, wine-soaked golden raisins