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

Crispy fried gulf shrimp, sweet chili and sriracha boom boom sauce, jasmine rice, miso vinaigrette dressed cabbage and Persian cucumbers, spicy mango relish, scallion

Corn meal and blackening spice fried catfish filet, Crystal hot sauce aioli dressed apple and cabbage “slaw”, lemon caper remoulade

Crisp fried cauliflower, smoked sweet potato puree, fresh goat cheese, arugula chimichurri, local micro greens

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-fired beer and Badia sazon spiced pork shoulder, rosemary and bacon roasted hominy, smoked sweet potato puree, peppadew pepper and caper salsa crudo

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

Wood-fired Companion Bakery pretzel bread, warm Boursin fondue topped with walnuts, dried cranberries, and thyme infused Beyla Apiary honey

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

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

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

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

Smoked trout and herb mousse, dill pickled cucumber and green beans, Mom’s sweet pickled beets, wood oven toasted buttered baguette, BLH Farms micro green mix

Compote of blueberries, raspberries, and peaches topped with an oatmeal brown sugar crumb top, vanilla ice cream and rum butterscotch