Menu

Toasted Fiddle and Stone sourdough bread; “Pepper Jelly” whipped cream cheese spread; Beyla Apiary honey and smoked cinnamon compound 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 fried catfish, apple and red 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 Smoked Cheddar, parmesan

Lookin’ Marvelous, Mr. Mahi – Wood oven seared Pepperberry and coriander crusted Mahi Mahi, sauté of Three Creeks Farm and Forest fall greens, roasted carrots, haricot vert, and farro; finished with smoked garlic, citrus segment, and pickled red onion relish*Credit Levi Herborn

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

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

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