Menu

Toasted Fiddle and Stone assorted breads; Balsamic roasted strawberry and Ginger peach whipped cream cheese spread; Tomato Basil “Bruschetta” 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 Sicilian Puttanesca sauce of tomatoes, olives, capers, and chili flake, Grande mozzarella, grated parmesan, spicy pepperoni

*sauce contains anchovy

Stir fried ground pork, crispy fried tofu, carrots, ginger, garlic, and wood oven roasted onions in a Szechuan peppercorn and chili paste sauce topped with toasted peanuts, fresh scallion and sesame seed; served with steamed jasmine rice

Romaine lettuce, lemon parmesan Caesar dressing, garlic marinated tomatoes and sweet onions, rosemary focaccia croutons, shaved parmesan, cracked pepper

Wood oven seared 10 oz brown sugar brined pork rib chop, twice fried garlic potatoes, Three Creeks Farm and Forest roasted carrot romesco sauce, Bavarian cucumber salad

Cavatelli pasta tossed with a hearty sauce of braised chicken thigh, tomatoes, wood oven roasted onions, pickled cherry peppers, marjoram and chicken stock; finished with goat cheese, toasted sunflower seeds, and FO Garden Thai basil