Shagbark

Grilled ramps, strawberries, almonds, celery root puree. Falling bark hickory syrup glaze.

Sally Lunn bread Gelati ?elesti ccherry vanilla ice cream, cristalized ginger roasted almond crumble, blackberry gastrique.

Sugar snap pea rissoto, buttercup cheese, Dave and Dees oyster mushrooms, black truffle cream.

Sunflower shorts, walnuts, jumbo lump blue crab. Peppadew pepper salad, Chapels Creamery blue cheese dressing.

Poquoson deviled-crab fritter, chive blossoms, brown butter thyme powder.

Jim Kites country ham, saffron, white wine tomato broth, garlic crostini.

Goochland lettuces, candied hazelnuts, pickled rhubarb, blueberry vinaigrette, rose drizzle.

Delli Carpini lettuces, sweet onions, English cucumbers, pine nuts pink lady apple, shaved watermelon radish, carrot ginger vinaigrette.

White asparagus, beluga lentils, bunching onions, oven-cured cherry tomatoes, verjus sauce.

Anson Mills Carolina Gold rice, coraline chicory, buttered almonds, rock shrimp plum-cardamom coulis.

Clams, mussels, squid, shrimp, charred tomato broth, farm egg fettuccine, saffron aioli.

Shenandoah Valley apples, roasted cabbage, smoked Surry County sausage marble potatoes, foie gras emulsion.

Braised fennel, Victory Farms escarole, Parisian gnocchi, tomato confit, truffled pea coulis.

Twenty Paces ricotta spoonbread, local mushrooms, spring asparagus, sauce bordelaise.

Stewed Sea Island peas, honey-glazed spring bulb onions, Napa cabbage slaw ham hock broth.

How squash puree, curly kale, Haas mushrooms, baby carrots, sunflower seeds, fresh ricotta.

Byrd Mill cheddar grits, garlic-roasted Swiss chard, tempura onions, horseradish cream.