5 spice Farro, roasted carrots, ginger, onion, miso-peach puree.

U-10 scallops, wild caught gulf shrimp, Cajun marsala, Parmesan grits.

Pan roasted duck foie gras, crostini, seasonal fruit jam, balsamic reduction.

Marinated Japanese-fried chicken thigh, traditional karaage sauce, sesame sticky rice cake.

Com relish, fresh herb remoulade.

Prepared daily.

Neuske's applewood smoked bacon, blue cheese, bacon vinaigrette, pickled shallots.

Quartered baby iceberg, blue cheese, bacon, cherry tomatoes, homemade buttermilk ranch dressing.

Sauteed vegetables, Ethiopian spiced berbere sauce.

Farm vegetables, Noja potatoes, red wine reduction.

Nappa cabbage saute, rum infused jasmine rice, aged balsamic-cherry reduction.

Noja potatoes, local vegetables, red wine reduction.

Cheshire bone-in pork chop, chefs vegetables, fingerling potatoes, white wine-rosemary-garlic pan jus.

Thomas farms lamb chops, chefs vegetables, fingerling potatoes, red wine reduction.

Panko bread crumbs, pan fried, miso-ginger sauce, Brussel sprouts, fingerling potatoes.

Lemon caper sauce, sauteed peppers and spinach, fingerling potatoes.

Chefs daily preparation with seasonal, local and regional flavors.

Homemade donut, caramel sauce, choice of vanilla bean or popcorn ice cream.

Coconut cake layered with vanilla pastry cream, drizzled with dark rum.

Dark chocolate custard, caramelized bruleed top, fresh whipped cream.

Vanilla bean custard.

Graham cracker crust, seasonal berry garnish.