Orange and rosemary-marinated.

Fried and salted.

Warm chevre balsamic fig compote, crostini.

Pickled vegetables, mustard, crostini.

Brussels sprouts and pancetta.

Ancho pepper romesco sauce.

Shenandoah peaks white cheddar and ancho aioli.

Bacon, shenandoah peaks white cheddar, green peppercorn chive sauce.

Apple horseradish sauce.

Pimento cheese.

Quinoa, asparagus, cashews, field greens, ginger miso dressing.

Apple julienne, local chevre, hickory smoked almonds, roasted shallot vinaigrette.

Grilled flank steak, buttermilk blue cheese, dried cherries, cabernet poached pear, walnut vinaigrette.

Sliced rare yellowfin tuna, chilled peanut noodle salad, wasabi vinaigrette, grilled pineapple, asparagus.

Red curry lemongrass broth, coconut milk, fresh ginger, shiitakes, sesame seeds and forbidden black rice.

Sweet and spicy shrimp, Quinoa carrot salad, almonds, currants, mint cilantro sauce.

Comte Gruyere, sage and dried cherry drizzle.

Anson mills grits, maitake-syrah reduction, field greens, herb shallot vinaigrette.

Gingered dinosaur kale, beluga lentils, pumpkin seed pesto.

Regular and decaf.