Flyover

Toasted Fiddle and Stone assorted breads; Roasted jalapeno and garlic whipped cream cheese; Honeyed Strawberry and FO Garden mint 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 beer and Badia sazon spiced 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

Pomodoro sauce, Fior di Latte, Grande mozzarella, FO Garden fresh basil, cold pressed olive oil

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

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

Wood oven roasted cider and honeyed lavender sous vide Cornish game hen finished with cider gravy; served with a caramelized onion and cauliflower gratin, and lemon dressed mixed greens *Credit Ryan Timbrook

Three Creeks farm and Forest mixed tomatoes, Zapallo del Tronco squash, persian cucumber, pickled red onion, whipped honey and black pepper smoked blue cheese, toasted pine nuts, fresh basil, balsamic reduction

Coffee and Plantaray dark rum soaked banana bread layered with whipped sweetened mascarpone, finished with rum caramel, cinnamon, vanilla whipped cream

Wood fired house made dough, marinara sauce, mozzarella cheese

Pipette pasta, butter sauce, grated parmesan