Deviled egg aioli, cold pickled cabbage, and spicy ancho honey.

Chef’s selection of three cheeses, two meats, and accoutrements.

Arugula, crisp romaine, onions, tomato, cucumber, black lentil, and champagne vinaigrette.

Local burratini, basil puree, vanilla bean balsamic, arugula, and toasted pine nuts.

Sweet Thai chili glaze, scallion, sesame, scallion, and creamy bleu cheese.

Confit potatoes, rainbow chard, tomato, beets, lemon, and olive oil.

Tomato jam, toasted almonds, honey balsamic, crostini, and olive oil.

Wasabi mustard, pickled scallions, soy-ginger glaze, and five-spice almonds.

Smoky dry rub and LT barbeque sauce.

Zucchini and summer squash linguini, tomato, almond romesco sauce, and raw beets.

Asparagus, mushrooms, tomato, capers, carrots, lemon-thyme butter, and pecorino.

Smoked potatoes, grilled brocolini, mustard demi, and onion strings,

Slow-roasted pork shoulder, LT barbeque sauce, napa slaw, onion roll, and hand-cut fries.

Baby spinach and tomato panzanella salad, grilled onions, and mustard vinaigrette.

Our chuck and short rib chopped blend, American cheese, lettuce, caramelized onion, and horseradish-mustard aioli, on a potato roll. Served with hand-cut fries.

Creme Anglaise, strawberry coulis, and sugar.