Cornichon, capers, shallots, quail egg and potato crisp.

Coffee-sorghum glaze and charred red onion.

Truffle, balsamic jam and brioche.

Citrus, creamy soy, micro wasabi and crispy wonton.

Bin 54 cocktail sauce and caramelized lemon.

Truffle potato puree, forest mushrooms and natural jus.

Truffle brown butter sauce.

Roasted corn remoulade and cabbage slaw.

Coriander ginger gremolata and sweet chili sauce.

Selection of local and artisanal cheeses.

Parmesan, garlic crostini, tapenade and white anchovy.

Carrot, green onion, bacon, cherry tomato and roasted garlic ranch dressing.

Candied pecans, bacon, granny smith apple, red onion, warm balsamic, vinaigrette and local goat cheese.

Shallot and balsamic vinaigrette.

Arugula, candied walnuts, poached pear, blue cheese and orange vinaigrette.

Feta, bell peppers, kalamata olive, red onion, cucumber, oregano, radish, haricot verts, cherry tomatoes, lemon vinaigrette and black pepper.

Seasonal vegetables, local goat cheese and white wine sauce.

Szechuan pepper crust.

Sweet tea brine.

Mirepoix and red wine jus.

Duck confit and spiced honey.

Served with French fries.

House cured bacon.

Garlic and thyme.

Ricotta salata.

Brown butter and almonds.

Smoked onion remoulade.

House cured bacon.

Bourbon pecan cookie, meringue. Suggested beverage pairings: klein constantia vin de constance and south africa.

Salted peanuts, cocoa nibs, creme anglaise. Suggested beverage pairings.

Vanilla beans, turbinado sugar. Suggested beverage pairing.

Strawberry coulis & strawberry powder.

Served with blueberry honey & honey rosemary ice cream.

Assortment of artisanal cheese.