Roasted apples, parsnips, goat cheese, spiced pecans, cornbread croutons and honey thyme dressing.

Lemon yogurt, walnuts, ricotta salata and mint-coriander pesto.

Honeyed goat cheese, bacon and fig preserves.

Green lentils, carrot mustard, banyuls vinaigrette and maple walnuts.

Chicken liver pate, coppa, sopressata, prosciutto, boxcarr cheese, served with mostarda, honey, pickled vegetables and bread.

Heriloom farro, pickled apples and kale warm bacon dressing.

Thai root vegetable curry, sorghum nampla, pecans and radish salad.

Fish, shrimp, clams, andouille sausage, potatoes, kale, carrots and garlic toast.

Goat cheese grits, ginger broccolini and port-fig jus.

Cast iron green beans, bacon cheddar spoonbread and hot honey.

Truffle potato puree, cippolini onions, arugula, balsamic demi glace.

Braised sweet potatoes, sauteed spinach and bourbon-molasses glaze.

Ground in-house, local cheese, applewood smoked bacon, green, caramelized onions and sweet potato fries.

San marzano tomato sauce, pecorino romano and garlic toast.

Parsnip puree, glazed root vegetables and almond persillade.

Charred carrot hummus, beets, cauliflower rice and cilantro hot sauce.

Whipped herb butter.

House-made cornbread and honey butter.

Pickled red onions and green tomato lemon aioli.

Bacon, apple cider vinegar and chili pepper.

Cherry peppers, shaved garlic and aged gouda.

Oat walnut crust and fresh berry sauce.

Vanilla bean ice cream and bourbon-smoked sea salt caramel sauce.

Chocolate cake, raspberry whipped cream and vanilla tuile.