Sample Menus

drizzled with jalapeño honey and dusted with powdered sugar

with yuzu-pickled daikon and carrot

on brioche toast with melted harvati

tulip tree trillium, grapes, strawberry preserves and baguette

with shaved manchego & apple cider vinaigrette

grilled peaches, arugula, goat cheese, candied pecans, red onion & honey balsamic

over spicy, creamy étouffée

served over creamy polenta with demi-glace

housemade spinach pappardelle with sage cream sauce, jowl bacon bits and toasted walnuts

with coconut jasmine rice

with romesco, chorizo black beans

with spiced basmati rice, garlic sauce

with mushroom cream sauce and roasted garlic mashed potatoes

dusted heavily with powdered sugar

served warm with vanilla bean whipped cream and walnuts

with honey, thyme whipped goat cheese