STARTERS

Meatballs made from Ed Crossland’s cows, down the Crick, served with Red Butter Sauce.

Pulled hot and moist, splashed with whiskey, a little apple butter, sorghum syrup, and flaked salt.

 Ultra-crispy, golden-brown crust with a soft, fluffy center served with garlic aioli. 

Maple-roasted figs, warm and yielding, against whipped goat cheese and pine nuts. Finished with local honey. 

Roasted beets over cultured cream, drizzled with locust honey, and topped with American hazelnuts and mint. 

Seared chicken livers, sweet onions cooked down slow, cider vinegar, and grilled bread.

Heirloom tomatoes dressed in our bittersweet caramelized honey vinaigrette, finished with watercress and walnuts. 

Arugula, grilled peaches, crispy bacon, and goat cheese — pulled together by a warm bacon-vinegar dressing. 

Fresh local lettuce, apple-wood smoked bacon, crispy shallots, and blue cheese tossed with sorghum-black pepper dressing. 

Rutabaga, apple, carrot, butternut squash and sweet potato, with a splash of maple syrup.

The recipe has not changed. It still does what it has always done. 

A daily farm-sourced preparation — what the land offered this morning. Ask your server. 

Hand-cut, richly marbled ribeye with exceptional tenderness, delivering deep, buttery flavor.

Tender top-quality cut with heavy marbling and rich flavor. No apology, no embellishment.

Tenderloin and strip on the bone — our largest cut, best shared or not. 

Impressive, bone-in pork chops prized for its rich marbling, dramatic presentation, and deep flavor. 

Butterflied and pan-roasted, served with microgreens and fresh herbs. 

Duck seared until the skin crisps — plum sauce, toasted buckwheat crackers, and braised radicchio. 

Chicken cutlets baptized in our Peppa Sauce, served with creamy mashed potatoes. 

Traditional crispy fried catfish served over creamy cheese grits.

Double-stacked smash burger, American cheese, bacon jam, and Animal Sauce on a fresh potato roll. 

Pan-roasted potato dumplings served with broccoli rabe, sausage, and a white wine cream sauce.

Thin buckwheat pancakes, folded with country sausage and foraged mushroom gravy. 

Slow roasted and served with mashed potatoes and potlikker sauce.

Sweet corn, bacon drippings, onions, peppers, and cream. 

Crispy fries with seasonal rosemary salt and cheddar parmesan cheese. 

Smooth, with roasted garlic and enough butter to mean it. 

Creamy baked macaroni and cheese with bologna, served bubbling in a cast-iron skillet. 

Sweet carrots glazed in butter with candied ginger 

The chef's daily selection from our farm partners. What's best today.