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Toasted Fiddle and Stone assorted breads; Lemon, thyme, and Beyla Apiary honey whipped cream cheese; Roasted Rosa di Tropea onion and ginger 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 braised Patchwork Farms 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

Chili rojo birria sauce, cumin and chili powder braised shredded pork, Grande mozzarella, queso Oaxaca; finished with fresh red onion, cilantro, and lime

Marinara sauce, sunflower seed and arugula parsley pesto, Grande mozzarella, sopraffina ricotta, parmesan

Mixed salad greens, pickled cucumbers, edamame, green bell peppers, Three Creeks Farm and Forest roasted carrots, gochujang roasted chicken thigh, creamy avocado miso dressing, umami bomb spice mix *Credit Sam Sanderson

Wood oven roasted spiced Prairie Grass Farms ground beef meatballs, roasted beet and garbanzo bean hummus, sumac spiced onion and Three Creeks Farm and Forest pickled carrot “salad”, feta and dill whipped yogurt, FO garden herbs, naan

Classic risotto made with Tutt’s Farm tomato consommé, sauteed sweet onions and garlic, and Parmigiano Reggiano; finished with FO Garden fresh basil, cracked black pepper, toasted pine nuts, cold pressed olive oil *Credit Ryan Timbrook

Stir fried ground pork, wood oven roasted onions and a sweet spicy Thai style sauce; served with jasmine rice, romaine lettuce, F.O. garden mint and Thai basil, fresh lime, and toasted rice powder

Penne pasta tossed with wood oven roasted sweet corn, roasted red peppers, and FO Gardens basil, herb, and sunflower seed pesto; finished with stracciatella, Parmigiano Reggiano, pine nuts, and cracked pepper

Layered tart of chocolate cookie pieces, pistachio butter tossed shredded phyllo, and chocolate ganache; finished with cardamon vanilla crème anglaise and pistachio whipped cream

Wood fired house made dough, marinara sauce, mozzarella cheese

Pipette pasta, butter sauce, grated parmesan