Hefeweizen beer, orange slices, bacon, sriracha, butter, toasted bread.
Ricotta blended with toasted pistachio, arugula, and burgundy vinaigrette.
Tossed in apricot jam, dried lavender flower, and served with lemon crème.
Carrot, tomato, red onion, croutons, and white balsamic vinaigrette.
Gorgonzola cheese spread, cured egg yolk, vin brule, and chive.
Baby carrots and cranberry beans.
Corn soubise, collard greens, and au jus reduction.
Ground beef mixed with capers, cornichon pickle, tarragon and sun dried tomato, lettuce, tomato, onion, and served with truffle aioli.
Fried potatoes, peas and carrots, and brown gravy.
Thyme and lemon crusted tilapia, spinach, creamy grits, and a brown butter pan sauce.
Home made tomato and fennel soup, and cous cous salad.
Butternut squash and mushroom ragout, shallot, thyme, and Asiago cheese.
Ricotta, alta cucina tomato sauce, parsley, and parm.