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Toasted Fiddle and Stone assorted breads; Smoked cheddar, Worcestershire, and scallion whipped cream cheese spread; “French Onion” 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

Spicy tomato passata and fennel sauce, Greco and Sons Italian sausage and hot giardiniera, kalamata olives, Grande mozzarella

Shichimi togarashi seared yellowfin tuna, jasmine rice, kimchi pickled cucumbers, wakame, chili crisp dressed crab stick and scallion “salad”, wasabi ginger mayo, FO Boom Boom sauce, sesame seeds, green onion

Baby spinach, blue cheese dressing and crumbles, marinated artichoke hearts, chili vinegar pickled red onions, dried cherries, toasted hazelnuts, sumac, cracked pepper

Wood oven roasted ground pork and beef meatloaf, black pepper and garlic cream mashed potatoes, roasted Brussels sprouts, Chef Adam’s Soda Sauce, BLH Farms micro greens

Crispy fried harissa and buttermilk brined chicken leg quarter, sweet potato corn bread, caramelized onion and fig braised collard greens *Credit Ryan Timbrook