Wild boar with 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.
Mushroom flatbread with portobello and cheesy cream sauce.
Kale, dried cranberries, brussel sprouts, quinoa, butternut squash, roasted walnut, and roasted walnut vinaigrette.
Roasted curried acorn squash soup with cheesy toasts.
Fossil farm raised elk loin carpaccio with coriander and black mustard seed crust, peppery arugula. hazelnut oil, and Mom Elize's sweet mustard.
Mac and cheese with South African cured beef ‘jerky’.
Lamb burger with kaia pickled cucumbers, sour cherry compote, and local roquefort on brioche. Served medium rare, no substitutions or changes.
Garam masala curried chicken in Mom Elize's bread bowl with mango chutney, bananas in milk, and mint yoghurt.