Menu

Toasted Fiddle and Stone assorted breads; Roasted carrot romesco, gochujang, and pinto bean hummus; Miso and sweet sesame 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

Smoked pinto bean and green chili puree, garlic sauteed ground beef, pickled jalapenos, Roma tomatoes, mozzarella, and Colby jack cheese; finished with shredded iceberg lettuce, crispy corn tortillas, and salsa ranchera

Iceberg lettuce wedges, blue cheese dressing and crumbles, Greco and Sons giardiniera, hot calabrese salami, marinated artichoke hearts, hard cooked Stanton Brothers farm eggs, garlic butter oyster cracker crumble

Wood oven roasted ground pork and beef meatloaf, black pepper and garlic cream mashed potatoes, roasted Brussels sprouts, Chef Adam’s Soda Sauce, BLH Farms micro greens

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

Wood oven fired stew of braised pork shoulder, tomatillos, onions, garlic, lime, cilantro, and fresh jalapenos topped with queso Oaxaca and cilantro; served with cabbage, lime, house made salsa verde, pickled red onions, pineapple serrano pico de gallo, fresh lime, and flour tortillas