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Toasted Fiddle and Stone assorted breads; Roasted red pepper, charred scallion and garlic cream cheese spread; Marinated artichoke and roasted garlic 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

Buffalo blue cheese cream cheese spread, Crystal hot sauce dressed chicken, hot giardiniera, bacon, Italian herb blend, Grande mozzarella and parmesan

Cavatelli pasta tossed with a light garlic white wine cream, dill, zucchini, asparagus, sweet peas, and lemon; finished with house made hot smoked salmon, toasted pine nuts, and BLH Farms sunflower shoots

10 oz coriander and chipotle cured smoked pork rib chop, lime and honey dressed cabbage, avocado salsa cremosa verde, wood oven baked sweet corn and queso Oaxaca Marsh Hen Mill Jimmy Red grits

Romaine lettuce, cucumber avocado green goddess dressing, crumbled goat cheese, dried cranberries, sunflower seeds, sumac and cracked pepper

Penne pasta tossed in a spicy sauce of San Marzano tomatoes, garlic, onion, Calabrian chiles and cream; finished with Parmigiano Reggiano