• Thursday, 10/17 — Saturday, 10/19 •

• Heirloom Tomato/Burrata

  $21.00

  with with Red Onion, Cucumber, Herbs, Honey Almonds and SnapShot and Olive Oil Drizzle

• Beets 'n' Berries

  $16.00

  with Blackberries, Blueberries, Raspberries, Bacon, Mint, Pickled Onions, Grilled Onions and Tarragon

• Street Corn

  $ 17.00

  with Crispy Pork, Green Onions, Red Pepper, Cotija, Lime, Tobacco Onions and Aleppo Pepper

• Calabrian Hot Chicken Thighs

  $ 19.00

  with a Veritas Waffle, Rosemary Honey, Arugula and Lime Crema

• Tostada

  $ 16.00

  Braised Pork with fresh made tortilla, Goat Cheese Cream, Burnt Mushroom Refried Beans, Avocado, Tomato & Cilantro

• Kale Salad

  $ 16.00

  With Fingerling Potatoes, Fennel, Bacon, Green Onions, Green Goddess, Calabrian Chili Biscuit Crumble, Pistachio, Chili Oil and Pecorino

• Pork & Shrimp Stew

  $31

  BBQ Pork and Shrimp, with Collard Greens, Tomatoes, Fennel, Hot Banana Peppers, SnapShot and Baguette

• Fish & Chips

  $29

  Chef Mathis' Beer Battered Grouper with House Made Tartar Sauce and Pomme Frites

• Pork Shank

  $49

  Braised, with Hen of the Woods Muchrooms, Collard Greens cooked with Bacon, tomato and BBQ Pig Stock, Vidalaia Mashed Potatoes and a Farm Fresh Egg

• Grilled Ribeye

  $54

  Traditional "Steak Frites" with Jaeger Sauce

• Chicken Breast

  $32

  Amish Organic Breast with Zucchini, Heirloom Tomatoes, Shishitosm Kalamata Olives, Roasted Poblanos and Basil Custard

• Vegetable Napolean of the Day

  $31

  an ever-changing compilation of our roasted, sautéed, pureed, braised or fried vegetables and starches

Download Fine Dining Menu