Chapter One

With maple butter. *Note: Please allow 20 minutes for preparation.

Seasonal pickles, brown butter and sweet butter.

Served with cucumber-lime yogurt.

Chorizo, manchego cheese, poblano peppers and smoked chili aioli.

Bourbon glaze and fried shallots.

Buttermilk-battered and served with jalapeno mayonnaise.

House-smoked salmon, capers, pickled red onions and everything crackers.

Baby greens, radish, fennel and rhubarb vinaigrette.

Preserved blood orange, watermelon radish and horseradish buttermilk.

Peekytoe crab, cilantro, chili and lime.

Avocado, watercress and endive, almonds and lemon vinaigrette.

With bacon and thyme.

Grilled potato, dried tomato, arugula, Meyer lemon and mustard oil.

With pickled cabbage and poblano slaw.

Grilled garlic bread, radish and pickle salad.

Summer corn, cherry tomatoes and basil.

Grilled asparagus, new potatoes, oyster mushrooms and grilled leek vinaigrette.

Beer-braised collards, corn cakes and apricot mustard.

Bourbon and peach bar-b-que, slaw and sweet potato fries.

With white cheddar cheese, onion jam and house bacon. Served with hand-cut fries.

Bacon, avocado and roasted tomato aioli on sourdough. Served with hand-cut fries.

With horseradish and olive oil.

With lemon and capers.

With paprika salt and butter.

With ramp salsa verde.

With beer and ham hock.

Whipped vanilla buttermilk.

Smoked chocolate pudding, toasted marshmallow and graham cracker.

Chocolate cream filling, bourbon-fudge frosting and banana streusel.