Garlic crostini, broadbent country bacon.

Bourbon cherry butter, orange zest.

Gordal, castelvetrano, coquillo.

Grilled garlic sourdough, local cherry mostarda, ashbourne farm upland cress.

Lost acre farm spinach, oyster mushrooms, sweet potato puree, blueberry aigre-doux.

Weisenberger mills taleggio grits, braised ashbourne farm greens, sage sorghum.

English peas, Belgian endive, sunchoke puree, crispy country ham.

House roasted top sirloin, mushroom confit, bacon sweet onion jam, horseradish cream, emmenthaler cheese, on caramelized poppy seed roll.

Shredded stone cross farm pork ribs, braised San Marzano tomatoes and fennel, basil fromage blanc, pepperoncini-raddicchio salad, on olive semolina roll.

Mixed greens, roasted beets, baby carrots, shallots, new crop apples, farmhouse cheddar, toasted hazelnuts, honey hazelnut vinaigrette.

Grilled Italian bread, roasted acorn squash, new crop apples, exum's double smoked ham, smokey blue cheese, candied pecans, local greens, sorghum hickory vinaigrette.

Portobello lomo saltado, purple potatoes, marinated spaghetti squash, collard greens, popped quinoa, lima bean citrus puree, peanut aji amarillo vinaigrette.

Togarashi rubbed wild shrimp, mandarin oranges, radishes, carrot curls, wilted kale and spinach, toasted sesame seeds, scallions, miso citrus vinaigrette.