We take a classic pumpkin pie and give it a vegan twist, adding fresh squeezed orange juice steeped with fresh sage, ohio maple syrup and traditional pumkin spices.

A rich sweet custard made by combining wildflower honey and european butter. Finished with maldon flake sea and served cold with a vial of bee pollen to sprinkle on top.

Banana in spiked vanilla pudding, brandy soaked vanilla wafers, mounded with fresh whipped cream and a brandy caramel drizzle.

A chocolate cookie crust filled with a ghiradelli dark chocolate whiskey custard, then topped with a rich toffee whipped cream.

Wagyu ground beef with our house made black bean hoisin, pickled ginger and root vegetable kimchee. Served with cointreau spiked mushrooms.

House made cane brown sugar. Korean chiles and sesame oil, flash seared to produce a sweet caramelized crust. Served with our crispy daikon slaw.

Molasses, smoked paprika, garlic and chipotle create and sweet and spicy caramelized crust that matches perfectly with our crisp apple and bosc pear slaw.

We take thirsty dog brewing company dortmunder and cook it down with our red pepper BBQ until it is thick and smokey, then loss it with organic ground beef, garlic, spices and we serve it with our fennel and spinach onion slaw.

Our blend of goat and lamb seasoned with moroccan turmeric, garlic and cinnamon. Topped with kalamata relish, served on a bed of charred peppers. Paired iwth heirloom cucumber slaw.

Aromatic juniper berries, the fruit that gives gin, flavor are toated crushed and combined with freshly roasted coriader. Served with our cherry slaw.

The world's largest citrus fruit, native to southeast Asia, is roasted and combined with Indian cardamom and Amish butter for a fragrant, succulent bird. Served with our crispy daikon slaw.

Smoked ancho chiles, cumin, fresh cilantro and roasted lime are infused into our ohio raised chicken for a smokey, southwestern style. Served with our jicama colesalw.

Oven roasted chicken breast with earthy black currants, sage and rosemary. Served with our crisp apple and bosc pear slaw.

Ground veggie crumbles tossed with garlic, sichuan peppers and green onions in sweet and spicy red peppers BBQ. Served with our jicama coleslaw.

Lemon, garlic and herbs seasoned burssels and charred in avocado oil. Served with our crispy dailkon relish.

Meaty southeast Asian fruit grilled over an open flame, then pulled thyme, red espresso and a hint of chocolate. Served with our sour cherry claw.

Ponzu and red curry soaked jackfuit, coasted in crunchy sesame and fried in 100% vegetable. Then drizzled with our house made bee free honey. Served with our crispy daikon relish.