with crispy Pork Belly over Wilted Greens and Yellow Cauliflower Purée with Raspberry-Quince Gastrique
with Capers, Lemon-Mustard Aïoli, Petite Salad Greens, Caesar Salad Ice Cream, and Toasted French Bread
Pan-seared with a Cardamom and Mustard Seed Crust over a Sweet and Spicy Cream Corn with Local Peppers, and English Peas
oveer Arugula, Frisée, and Local Greens with Pickled Vegetables, Heirloom Cherry Tomatoes, and Cider Vinegar-Blood Orange Vinaigrette
Menu items and prices are subject to change without notice.
* Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness.
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