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Toasted Fiddle and Stone assorted breads; Arugula and herb pesto whipped cream cheese; Brown sugar and sweet spice roasted apple whipped butter

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

Marinara sauce, fresh sliced garlic, pepper jack and Grande mozzarella cheese, Ezzo Supreme pepperoni, bacon, oregano

Mixed greens, dried cherries, gorgonzola cheese, candied pecans, strawberry balsamic vinaigrette, cracked pepper

Wood oven seared 14 oz. smoked pork steak, German style potato salad, Timbrook’s braised red cabbage, whole grain mustard, buttered caraway rye crumble

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

Salt and gochugaru spiced French fries, spicy sesame and green onion crab stick salad, sweet chili and gochujang mayo, wasabi mayo, crispy shallots, green onion