Romanesco, carrots, flatbread crackers

Leek fondue, beech mushroom

Charcuterie and cheeses from local farms, house-made pickles, preserves and crostini

romesco, teardrop peppers, brussels sprout, micro cilantro

Local cheeses, house-made pickles, preserves and crostini

button mushroom, cream, olive oil

black garlic, extra virgin olive oil, black lava sea salt

Quinoa, kale falafel, sumac chickpeas, asparagus, autumn vegetables.

Whipped feta, dates, walnut, pickled onion, chamomile vinaigrette.

Arugula, goat cheese, spiced pumpkin seed brittle, balsamic vinaigrette.

Maple roasted sweet potato, pomegranate seeds, lavash crouton, cranberry vinaigrette.

Mushroom and oat, whole grain mustard aioli, gruyere, brioche bun.

Brussels sprouts, house-preserved lemon, parmesan breadcrumb, Greek yogurt Caesar dressing.

Butternut squash and ginger puree, charred leeks, apple cider reduction, pumpkin seed.

Cauliflower couscous, pickled raisins, citrus-marinated carrots, pistachio dukkah.

Lentils, sunflower romesco, beets, swiss chard, sunflower seeds.

PA Angus beef, cheddar, balsamic onion jam, brioche bun, house-cut fries.

Castle valley grits, parsnip, carrot, toasted almond, pomegranate molasses.

Brown butter barley risotto, brussels sprouts, hazelnut.

Gluten free cake, candied ginger ice cream.

Earl grey caramel shortbread, chocolate ganache, cranberry, almond crumble.

Soft milk chocolate ganache, dark chocolate mousse, white chocolate-matcha crunch, dark chocolate cake, dulce de leche.

Vanilla cream cheese frosting, hazelnuts, pecans.