Grilled Brioche bread served with whipped coffee brisket butter, smoked salt, and sorghum syrup.

Lightly toasted Marcona almonds tossed with lavender, salt, and sugar.

Kalamata and castelvetrano olives marinated in citrus, garlic, and local herbs.

Goot essa marn van berge and der alpen, huff's knotweed honey, house made pickles, cured spanish chorizo, and grilled bread.

Windswept farms celeriac served with toasted nori, sunflower seed praline, and house made almond milk.

Coffee and cocoa crusted venison loin served chilled with vindswept farm sunchoke puree, horseradish, and pickled persimmon.

Curry spiced golden beets served with tangy yogurt, fried shallots, and oliver's path farm cilantro.

Grove's American farm chicken liver mousse with hoouse made pumpkin butter sandwiched between two savory house made pizzelle cookies.

Cream of sunchoke soup served warm and garnished with a persimmon red eye gravy and crispy pancetta.

Crispy shaved brussels piled on top of creamy burrata cheese with roasted local pears and onion balsamic jam.

Oliver's path farm roasted kabocha squash served with rosemary and amish apple brown butter, toasted pistachio, and mint.

Napa cabbage seared on the plancha and garnished with yuzu citrus, house made potato chips, and a spicy chive relish.

Oliver's path farm pork belly with fish sauce aioli, fermented chili sauce, cilantro, pickled veggies on a baguette with a side of Vietnamese cabbage, and peanut salad.

Potato, local rutabaga gnocchi tossed in miso butter with Amis apples, and oliver's path farm bitter winter greens.

Grove's American farm beef short ribs served with a roasted onion herb salad, local root vegetables, and a birch beer demi.

Swordfish poached in a garlic wine broth with warm citrus olive relish, artichokes, oliver's path farm potatoes, fennel, and mint.

Traditional English style sponge cake with dates, figs, toffee sauce, and blood orange.

Dark chocolate black garlic Italian custard made with meyer dairy cream and topped with earl grey tea shortbread cookie.

Freshly baked croissant, scone, and seasonal muffin by the cake shop by tati. Served with whipped honey butter.

Roasted mushrooms, house-made ricotta on grilled ciabatta bread with watercress, and pickled shallots.

Brioche french toast topped with warm local amish apples, sorghum syrup, whipped lemon yogurt, and smoked salt.

Two local eggs poached. Served on top of house-made rainbow trout fish cakes, old bay style hollandaise, and roasted fingerling potatoes.

Korean style Oliver's path farm pork belly. Served on top of creamy kimchi grits with a pickled radish salad.

House-made sweet potatoes waffles. Served with celeriac maple syrup, candied pecans, and vanilla meringue.

Local eggs poached in a North African style tomato, and ground lamb sauce. Served with herbs, radish, and warm naan bread.

Spanish style omelet filled with confit potatoes, caramelized onions, thyme, served with watercress, salad, and sherry vinaigrette.