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Toasted Fiddle and Stone assorted breads; Spinach, artichoke, and shallot whipped cream cheese and ricotta; Roasted garlic, cheddar, and rosemary 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

Toasted garlic Pomodoro sauce, Greco and Sons hot giardiniera and pepperoni, Grande mozzarella, Calabrian chili hot honey

Wood oven seared hoisin and 5 spice marinated sliced pork shoulder, steamed jasmine rice, ginger stir-fried red bell pepper and shaved Brussels sprouts, chili crisp dressed pickled carrots, scallion, sesame seed

Romaine lettuce, cabbage, red bell peppers, carrots, cucumber, cilantro, wood oven roasted miso glazed chicken thigh, crispy chow mein noodles, toasted peanuts, gochujang vinaigrette, sriracha sesame chili crisp

Wood oven roasted tandoori spiced chicken leg quarters, served over a composed salad of marinated chickpeas, shredded cabbage, red onion, fresh mint, toasted almonds, golden raisins, and yellow curry vinaigrette; finished with cucumber raita and local greens

Orecchiette pasta tossed with a ragu of Greco and Sons hot Italian sausage, mirepoix, orange juice, chicken stock, marjoram, black currants, and sun dried tomatoes; topped with burrata, honey, crushed pistachio and BLH Farms greens