Served with pickled beets, lemon creme fraiche, caraway, and beer jello.
Served with bacon jam, brioche, fried egg, hot sauce and mimosa ice.
Baked in puff pastry with honey onion jam, wild farm greens, sauteed wild mushrooms, port reduction, cherries and truffle vinaigrette.
Served with pimento cheese, Benton's country ham, wild arugula, pickled red onions and horseradish cream.
On toast with Tasso ham, peppadews, celery and parsley.
Served with pomegranate seeds, goat cheese, red onions, pistachios and lemon honey vinaigrette.
Served with house made dressing, croutons and shaved Parmesan.
Served with Benton's country ham, Pointe Reyes blue cheese, dried cranberries, candied pecans, and maple-lemon vinaigrette.
Served with crispy cheddar grit cake, smoked tomato vinaigrette, pepper jelly, local greens and a country ham chip.
Served with wild mushrooms, local kale, horseradish creme fraiche, and red wine turnip puree.
Served with lemon aioli, roasted cauliflower, seasonal apples, pomegranate, cilantro, toasted almonds, and brown butter curry vinaigrette.
Served with pearl pasta, dates, toasted almonds, preserved lemon, fresh mint, pomegranate, and saffron onions.
Served with Logan Turnpike stone ground cheddar cheese grits, country ham, peppers, onions and lemon butter sauce.
Served with Jack Daniels, vanilla whipped cream, and caramel.
Served with maple whipped cream, candied pecans, burnt marshmallows, sweet potato, and macerated cranberries.
Served with vanilla ice cream, caramel, and espresso sea-salt.
Served with hazelnut and orange biscotti
Served with lemon curd and winter fruit.
