Forty Two

A bed of locally sourced mixed greens, pickled arkansas fennel, roasted eggplant, grilled butternut squash and arkansas spiced pecans with pickled grape vinaigrette (Gluten-free)

Hand breaded breast of chicken, avocado, house bacon, homemade pimento cheese, boiled egg, orange supremes, spiced arkansas pecans, pickled okra, and moody blue cheese dressing on a bed of romaine (Gluten-free)

Pickled grapes, curried peanuts, baby arugula, and wasabi vinaigrette (Gluten-free)

Caesar tossed baby arugula with almond crusted chicken, polenta croutons, shaved parmesan, grilled scallions, and basil oil (Gluten-free)

Buttermilk breaded chicken breast tossed with chef burrow's house hot sauce and set atop a bed of "mac n' moody blue cheese"

Cast-iron seared catfish atop a purple hull pea & bacon spoon bread with warm gazpacho vinaigrette, caramelized leeks, and pickled fennel

With chardonnay, house bacon, caramelized onions, and stewed cherry tomatoes. Tossed with parmesan and lemon and served alongside grilled baguette with rouille

Locally cultivated shiitake mushrooms, roasted eggplant, grilled butternut squash, caramelized leeks, pearl onion, garlic, and roasted artichoke heart tossed in a balsamic fig reduction and served on a bed of arkansas grown arborio rice (Gluten Free)

Your choice of circle k ranch ground black angus or house ground turkey with your choice of smoked cheddar, swiss, pepper jack or havarti on a brioche bun with bibb lettuce, sliced tomato, red onion and house pickles on the side

Shaved country ham, house smoked turkey, bibb lettuce, tomato, avocado, dijonnaise, toasted wheatberry

Roasted butternut squash, grilled asparagus, whipped goat cheese, roasted portabella, and truffled arugula on toasted sourdough

Shaved red onion, balsamic braised cherry tomatoes, chimichurri, and chopped romaine with rouille on a grilled leidenheimer

Garlic and herb boursin, creme de brie, and havarti with fresh pesto

Your choice of circle k ranch ground black angus or smoked ground turkey with caramelized onions, sauteed mushrooms and pub sauce on toasted wheatberry

With vermicelli noodles, miso braised chicken, cilantro, basil, mint, soy pickled shiitakes, fresh shaved jalapenos, and breakfast radish. Finished with a hot miso chili broth and a poached egg

Atop a bed of cous cous tabouli and finished with a dijon tatziki

Seared pork loin, house smoked apple butter, fennel and apple slaw, mixed greens and dijon on grilled sourdough

Ambrosia cantaloupe, honeydew, pineapple

Half of a grapefruit, sprinkled with sugar and torched until caramelized on top

Smoked strawberry jam

With wasabi aioli

Pickled local fennel, laughing stock farm's spiced pecan, caramelized pearl onions on a bed of arkansas greens