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Toasted Fiddle and Stone assorted breads; Cinnamon plum jam whipped 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

House made sesame and sriracha teriyaki sauce, soy cured chicken thigh, chopped charred broccoli, Grande mozzarella; finished with pickled carrots “salad”, crushed peanuts, and green onions

*Credit Levi Herborn

Fettuccine pasta tossed with brown butter and black pepper cream, sweet spice poached apples, beer caramelized onions, bacon, and parmesan

*Credit Jayk Anderson

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

Lemon and herb cured wood oven roasted half chicken, garlic cream mashed potatoes, garlic sauteed green beans, caramelized onion and herb pan gravy