Wild boar and cherry compote. Priced per slider.
Dukka spiced chicken with onion marmalade. Priced per slider.
Portabellini with sweet and spicy tomato chutney. Priced per slider.
Deviled eggs with peri peri and topped with biltong (South African beef jerky) fuzz.
Baked lemons with artichokes, cherry tomato, green olives, caper berries, and Hidden Springs Driftless sheep's cheese.
Crusted fish cake with curried aioli. Priced per slider.
Lamb burger with kaia pickled cucumbers, sour cherry compote, and local roquefort on brioche. Served medium rare, no substitutions or changes.
Rooibos tea and honey BBQ pork ribs with coleslaw.
Mushroom flatbread with portobello, chanterelle, and cheesy cream sauce.
Roasted pumpkin curry soup with cheese toasts.
Fossil farm raised elk loin carpaccio with coriander and black mustard seed crust, peppery arugula. hazelnutoil, and mom elize's sweet mustard.
Garam masala curried chicken in mom elize's bread bowl with mango chutney, bananas in milk, and mint yogurt.
Mixed greens, shaved fennel, artichoke hearts, Marcona almonds, goat cheese, and lemon-almond dressing.
Mac and cheese with South African beef jerky mac and cheese.
Chutney chicken drumsticks with quinoa, spinach, and cranberry salad.