Menu

Toasted Fiddle and Stone sourdough bread; Rum and amaro spiced pear whipped cream cheese spread; Basil walnut pesto and Pecorino Romano 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

Red pepper and almond sauce romesco, Greco and Sons hot Italian sausage, wood oven roasted leeks and BLH Farms mushrooms, fontina and mozzarella cheese; finished with lemon vinaigrette dressed arugula 

*Credit Sam Sanderson

Chopped romaine, Chef Adam’s lemon parmesan Caesar dressing, wood oven roasted and marinated BLH Farms mushrooms, focaccia croutons, toasted pumpkin seeds, Three Creeks Farm and Forest cherry tomatoes, Pecorino Romano

Wood oven roasted ground pork and beef meatloaf, garlic cream colcannon potatoes, caramelized Brussels sprouts, Chef Adam’s Soda Sauce, crispy shallots, Three Creeks Farm and Forest pea shoots

Pipette pasta, garlic and wine cream sauce, wilted spinach, sundried tomato, sweet Italian sausage, Gorgonzola Dolce, mozzarella, toasted walnuts, white truffle oil honey

Wood oven roasted sous vide half chicken, caramelized parsnips “O’Brien”, toasted garlic and Szechuan peppercorn beurre blanc, fried capers, pea shoots

A rich stew of chopped clams, shrimp, haddock, white wine, cream, tarragon, dill, mirepoix, parsnips, and lemon; topped with Old Bay, parmesan, and garlic butter biscuit crust