Holland pepper, currant, and fried caper.
Watercress, six minute egg, and pee wee potato.
Confit portabella, feta, and oregano.
Red flame grape, mustard seed, and toasted hazelnut.
Pickled fennel, oregano, and yellow chile aioli.
Roasted fennel, castelvetrano olive, and orange.
Confit high, caraway cabbage, and natural jus.
Caramelized celeriac, watercress, and bordelaise.
Serves 2-3. Dukkah, sabzi salad, and pickled red onion.
Serves 2-3. Red bulgur, sumac yogurt, and golden raisin.
Shrimp, okra, tomato, and creamy grits.
House buttermilk biscuits and sausage gravy.
Banana maple caramel.
Ham, onion, jalapeno, and warm cheddar sauce.
Steel cut oats, brown sugar, and fresh berries.
Smoked ham, braised greens, and old bay hollandaise.
Scrambled eggs, home fries, and bacon or sausage.
Goat cheese, walnuts, and sherry vinaigrette.
Slow roasted brisket and root vegetables.
Yoghurt and fresh strawberries.
Ham, tater tots, pork gravy, fried eggs, and melted cheddar.