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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 shell pasta, Tillamook sharp cheddar cheese sauce, Applewood smoked bacon, Hemme Brother’s Brothers Keeper Cheddar, parmesan

Wood-fired Companion Bakery pretzel bread, warm Boursin fondue topped with walnuts, dried cranberries, and thyme infused Beyla Apiary honey

Toasted Fiddle and Stone assorted breads; “fried dill pickle” whipped cream cheese spread; Roasted garlic, cheddar, and rosemary 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 shell pasta, Tillamook sharp cheddar cheese sauce, Applewood smoked bacon, Hemme Brother’s Brothers Keeper Cheddar, parmesan

Wood-fired Companion Bakery pretzel bread, warm Boursin fondue topped with walnuts, dried cranberries, and thyme infused Beyla Apiary honey

White wine and garlic white sauce, wood oven roasted pears, mozzarella Pecorino Romano, pomegranate reduction, cracked black pepper

Toasted garlic Pomodoro sauce, Greco and Sons hot giardiniera and pepperoni, Grande mozzarella, Calabrian chili hot honey

Wood oven seared hoisin and 5 spice marinated sliced pork shoulder, steamed jasmine rice, ginger stir-fried red bell pepper and shaved Brussels sprouts, chili crisp dressed pickled carrots, scallion, sesame seed

Orecchiette pasta tossed with a ragu of Greco and Sons hot Italian sausage, mirepoix, orange juice, chicken stock, marjoram, black currants, and sun dried tomatoes; topped with burrata, honey, crushed pistachio and BLH Farms greens

Arborio rice with saffron, fine herbs, wood oven roasted Three Creeks Farm and Forest mokum carrots, edamame, zucchini, diced sous vide chicken breast, white wine, and vegetable stock; finished with toasted almonds, sherry vinegar and beet agrodolce, Parmigiano Reggiano, and BLH Farms sunflower shoots

Wood oven roasted BBQ spiced chicken thighs, jalapeno charro beans studded with sweet corn and Three Creeks Farm and Forest summer kale; ancho coffee barbecue sauce, crispy onion straws

Composed salad of fried Brussels sprouts, crispy fingerling potatoes, oven roasted spiced chickpeas, golden raisins, pumpkin seeds, curry vinaigrette, candied cherry pepper agrodolce, goat cheese, and BLH Farms pea shoots

Crushed cereal flake crust, key lime custard, raspberry jam, whipped cream, toasted coconut

Wood fired house made dough, marinara sauce, mozzarella cheese

Pipette pasta, butter sauce, grated parmesan