Rosemary-fava bean puree, bacon chips and thyme butter.

Shaved pear salad, malt vinegar aioli, and cider syrup.

Cucumber-mint mojito mignonette.

Smoked guava BBQ, green mango-chayote slaw, and fried quail egg.

Sourdough, preserved lime creme fraiche, and charred citrus vinaigrette.

Sauce gribiche, frizzled leeks, lardo, and bearnaise foam.

Roasted peewee potatoes, fresno emulsion, and spiced hominy.

Roasted grapes, rascal cheese, and hazelnut-white wine dressing.

House-made ricotta, marinated olives, red onions, sourdough croutons, and red wine vinaigrette.

Pickled blackberries, goat cheese mousse, focaccia croutons, smoked almonds, and prosecco vinaigrette.

Wild mushroom agnolotti, glazed golden beets, delicata squash puree, and Madeira sauce.

Garlic-radish pesto, heirloom carrot salad, and wheat berry pilaf.

Artichoke puree, marbled potatoes, fried capers and brown butter.

Mint chimichurri, roasted asparagus, and lamb jus.

Sweet pea puree, roasted fingerlings, chanterelles, and pea shoot salad.

Summer squash puree, braised baby leeks, peewee potatoes, and cherry port sauce.

Ancho-parsley root puree, thyme-fondant potato, and roasted garlic bordelaise sauce.

Carrot top salad, crackers, and crudite.

Strozzapreti pasta and guanciale.

Terrine, country ham, salumi, duck fat biscuits, crackers, pickles, and preserves.

Peas, local shrimp and mascarpone.

Focaccia, farmers cheese, and basil pesto.

Lobster, buttermilk and basil.

Peaches, black walnuts, rascal cheese fondue, and honey-thyme vinaigrette.

Local feta, mint, quinoa granola, and yogurt-tasted coriander dressing.

Savannah red rice, mussels, little neck clams, crawfish broth, and anise crema.

Lamb's quarter, daikon, and red beet mole.

Spring vegetables and saffron butter sauce.

Farro, stewed summer squash. tomato, olives, and goat cheese.

Black barley, carrots, and rhubarb.

Swiss chard, cranberry beans, and green mango-radish salad.

Peas, beans, summer squash, eggplant, and spiced buckwheat groats.

Labneh and za'atar.

Tomato, olives and goat cheese.

4 pieces. Shallots, white wine and herbs. Add oysters for an additional charge.

4 pieces. Watermelon, mint and habanero. Add oysters for an additional charge.

Honeycomb and spent CIA brewery grain crackers.

Chili salt and cilantro-lime aioli.

Grilled peaches, local wildflower honey, and sourdough.

Witbier pub cheese.

Grilled peaches, local wildflower honey, ad focaccia.

CIA garden vegetables, aged goat cheese, and creamy herb dressing.

Roasted garlic aioli.

Raw McGrath rascal cheese. Add bacon for an additional charge.

Local sweet butter.

Chicken, bacon, avocado, local blue, hard boiled egg, tomato, pickled red onion, and lemon vinaigrette.

Sweet corn, summer squash, charred tomato, and butter emulsion.

Red Thai curry, mint, and mizuna salad. Add fries for an additional charge.

All-natural sirloin, bacon, arugula, onion marmalade, B and B pickles, black pepper roll, and garlic fries. Add farm egg for an additional price.

Sweet gochujang glaze, creamy coleslaw, B and B pickles, brioche bun, and mixed greens. Add farm egg for an additional charge.

Charred peach-jalapeno salsa, carrots, cabbage, cilantro, and hand-cut chips.

Green and yellow patty pan squash, shiitake mushrooms, farmers cheese and roasted garlic.

Vanilla Bavarian and coffee sauce.

Strawberry-rhubarb compote and spiced oat crumble.

Apple cider caramel.

Vanilla bean ice cream.

Strawberry-rhubarb compote and spiced oat crumble.

Banana ice cream and chocolate sauce. Gluten Free.

Cherry compote, cherry foam, and fresh mint ice cream. Gluten free.

Poached local peaches and caramel popcorn. Gluten free.

Crispy phyllo and jasmine tea ice cream.