Served with creme fraiche and chives.

Served in a caramelized onion vinaigrette with house croutons, roasted cherry tomatoes.

Belgium endive and treviso salad with pickled red onions finished with goat lady goat cheese.

Served with pommery mustard, refrigerator cucumber pickles and deviled egg with red onion and balsamic jam.

Server over a frissee and pickled fennel salad finished in a calamata olive vinaigrette.

Served in a smoked bacon broth and tarragon with roasted cherry tomatoes, local butterbeans and arugula finished with grilled toast.

Served in a spicy shrimp and crab putanesca finished with ricotta salata.

Served with slow cooked veal breast, roasted peppers and sweet peas finished with roasted garlic butter and grana padana.

Served over NANA's pureed potatoes with sauteed broccoli rabe and root vegetables.

Served over braising greens, organic carrots and leek cream with roasted oyster mushroom sauce.

Served over Brinkley Farm's purple hull peas, organic kale and cherry tomatoes in a sage brown butter.

Served over confit of shallots with roasted butternut squash and roasted turnips in a smoked bacon-vodka sauce.

Served over local collard greens with NANA'S sweet potato gratin finished in a roasted garlic sauce.

Served over brendan's escarole, radicchio and cauliflower finished with a sun-dried tomato-dill aioli.

Served with roasted Brussels Sprouts and fingerling potatoes finished with a red wine garlic sauce.

Served with malted milk ice cream.

Served with vanilla bean ice cream.

Shortbread cookies and chocolate truffles.