
Red snapper with edamame puree, puffed rice, charred green onions and bacon relish

Fruits de mer with summer vegetables and corn nage

Grouper with sassafras bone sauce, braised greens and pumpkin seed pesto

Red snapper with corn and fava ragout, citrus vinaigrette, and fennel onion puree

“Pork & Clams” morels, clam salad, crispy potatoes, and pork tenderloin

Chicken pot pie

Ribeye steak, eggs, parmesan cheese sauce, and concord grape jus

New York Strip with braised red cabbage, beet potato dumpling, and purple pearl onion

Shakshuka with tomato base, egg and toast

Hot oatmeal with maple syrup and brown sugar, brunoiseof fresh fruit, hydrated cranberry, and raisin jam

Skirt steak with fresh vegetables, kohlrabi, cremini mushroom, carrot, spinach and crispy potatoes

Shaved vegetable salad with chicken, prosciutto, whole wheat croutons, crunchy potatoes and roasted and raw endives

Omelet with goat cheese vinaigrette and zucchini, jicama and prosciutto salad

Cauliflower salad with radishes, blueberries and blackberries

Seared Filet Mignon with Cajun Spiced Corn, Roasted Pepper Puree and Fennel Salad

Potato chip-crusted Kentucky bass with onion dip sauce

Grilled cheese salad with avocado buttermilk vinaigrette and charred jalapeño

Shrimp roll with trinity, tarragon, parsley, and meyer lemon zest on a brioche roll

Oysters with cocktail sauce, lemon juice, hot sauce, horseradish, and pickled watermelon rind

Watermelon salad with tequila-marinated shrimp and basil croutons

Seafood dumpling with scallops, black bass, caramelized onions and spiced coconut broth

South Pacific-style porchetta with papaya, peanut and cilantro salad

Grilled salmon tacos, corn salad, chipotle aioli and red cabbage slaw with chimichurri

Gelatin shot with peach, mint, black tea and Bourbon

Beer-battered fried walleye with West Indies escabeche sauce

Poached shrimp with herb aioli, prosciutto, and fresh horseradish

“Golumpki” brisket stuffed romaine with ragu, beet and berry sauce

Braised cheeks, beef tongue mousse, lentils, and seasonal vegetables

Flank steak, creamy polenta, braised mustard greens, and local carrot puree

Braised chuck, ginger berry sauce, white corn grits with cheese and charred fennel

Braised shank, carrot and saffron grits, braised greens, red pepper vinaigrette with pickled salad

Plate sausage, young turnips, mulberry and garlic scape vinaigrette

Ribeye with charred spring vegetables, and raspberry-infused bordelaise

“Black and Blue” New York strip with collard greens and pickled green garlic salad

Fried turkey on cheesy garlic bread, bourbon corn puree, pickled corn, swiss chard, and jalapenos

Breaded and fried eggplant, smoked paprika turkey, honey ham, roasted cauliflower and pepper sauce

“Nashville Hot Turkey” with country hearth bread and traditional Nashville hot sauce

Turkey and speck salad with herbs, citrus, cauliflower parmesan cream, and grilled sourdough bread

“Croque Madame Hot Brown” poached egg, pancetta, turkey, champagne vinaigrette, and shaved gruyere

Turkey tenders with blue cheese sauce and chipotle bacon jam

Fried turkey ham and crispy potatoes with brown butter smoky aioli and kentucky cheese

“3 A.M. Hot Brown” housemade spiced pepper sauce, parmesan espuma, pancetta and turkey

“Kentucky Fried Breakfast Brown” smoked gouda, maple mornay, and fried turkey breast over grilled bread

Shrimp and avocado toast with cucumber, watermelon, juniper and serrano chile

Duck-and-artichoke croquette with pickled fennel relish

Pork, fennel and Calabrian chili sausage with basil and fennel gnocchi

Cumin-dusted scallop, yuzu guacamole, toasted nori and kumquat gastrique

Seared tuna, pico de gallo with cherry, apple, tomato, cilantro with beurre blanc and bonito flakes

Chicken salad with cucumber, peanut sauce, beed liver mousse, fresno chiles and basil, cilantro, mint

Tempura jalapeño popper with soy and sesame-pickled cucumber and carrot

Shrimp tartare, cucumber, apple, and radish

Bourbon-cured smoked salmon crudo with peach puree. Caramelized orange gastrique and brown butter

Oyster with rum/bourbon mignonette, grenadine nage floater and pumpernickel

Duck a l’orange with duck liver mousse, bourbon, orange zest and greens with angostura vinaigrette

Bay scallop ceviche, rhubarb cherry consommé and corn puree

Liver mousse gougeres made bourbon and sour cherries pickled with thyme and pomegranate syrup

Bay scallops, avocado, eggplant, and crudité

Po’ boy-styled fried shrimp with fish sauce chili glaze

Tapioca pudding with bananas fostered bananas, coconut foam and toasted coconut and peanuts

Lemongrass grilled pork chop with Thai corn and tomato salad

Lamb tartare with bell pepper, harissa oil-and-watermelon salad

Bay scallop chowder with pea broth, potatoes, leeks and parmesan

Grilled watermelon, mozzarella, prosciutto, with white shoyu-and-lime vinaigrette

Brussels sprout and apple raviolini with harissa butter

Steak tartare with eggs Stracciatella, Osetra caviar and crispy potato

Curry corn bisque, pancetta, chive-and-mint gremolata with caviar

Fried chicken with apple, fennel, radish and chive in Champagne vinaigrette with chili

Steak and Grits Hush Puppy with Tomato Puree

Halibut ceviche with compressed watermelon and salsa water

Aguachile with yuzu, dragon fruit and dried avocado

Grilled corn, miso aioli, cayenne pickled radishes and shaved truffle

Pickled shrimp with sunchokes two ways and fresh cherries

Rosemary grilled shrimp with Israeli couscous and mushrooms

Roasted rib eye with grilled mushrooms, corn, fried potatoes and achiote sabayon

Fire-roasted chicken breast and red cabbage with beurre rouge

Curried carrot and chicken with black sesame, carrot top and coconut

Leek carbonara with pancetta and morels

Gift-wrapped roasted chicken with soubise, crispy oyster, mushroom and broccoli

Strawberry ricotta hush puppy with hazelnut crème fraiche

Bacon-wrapped asparagus

Grilled ribeye with roasted red pepper romesco, mushroom ragu with pancetta and broccoli

Kimchi meatloaf with warmed spinach, bacon, and corn salad

Cream cheese-and-pepper jelly with walnuts, cranberry, and sorghum syrup chutney

Chopped liver, fried chicken and fried eggs

Grilled pork T-bone with Asian slaw, pancetta, tomato emulsion and potato rosti

Banana cream cheese trifle with macadamia nut-and-bacon Streusel

White chocolate mousse, Cointreau caramel, blood orange candied orange zest with toasted pecan cake

Almond dacquoise, whipped ganache, blood orange-and-red wine marmalade and orange sorbet

Sweet-and-savory biscuit with dried fruit, jam and pickled cocoa nob with pistachio butter and sour cream

Strawberry shortcake with almond streusel and fennel

Pot de crème with citrus topping, lemon poppy seed and cream cheese whip

Ricotta cake with ricotta whipped cream and macerated cherries

Bleu cheese mousse, crumbled goat cheese, chestnut and bacon crumble

Bofrot with crème anglaise blackberry and blueberry fluid gel and chocolate Cointreau

Warm baked chocolate with roasted cherries, Cointreau and ginger with hazelnuts

Blackberry-and-lemon vacherin

“Church Fold” biscuit with hibiscus and ginger infused fresh berries, coconut “whooped” cream and macadamia nuts

Dark chocolate coffee and black pepper ganache with raspberry sable

Ribeye with corn chermoula and harissa red wine reduction

Moroccan-spiced New York strip steak with orange and Fresno chili sauce

Korean BBQ bulgogi bowl with sushi rice and brussels sprout kimchi

“Club Cut” New York strip steak with wood-roasted potatoes and spinach salad with blueberry, yuzu vinaigrette

Za’atar crusted filet mignon with tomato emulsion and blistered tomatoes

Grilled skirt steak with housemade harissa, arugula salad and lime ginger slaw

Beef tonkatsu with spicy Asian slaw

Country ham with strawberry, ginger, jalapeno sauce and fried prosciutto

Beef and pork meatball with white curry sauce

Strip steak marinated in gouchujang miso and sesame oil with farro salad

Vietnamese braised pork with arugula, grapefruit and mint salad

Curried beets with chermoula couscous and charred beet greens

Cornmeal fried catfish with Vietnamese red cabbage salad and ginger pepper jelly

Roasted garlic confit chicken wing, spring vegetables and biscuit dumpling

Worcestershire sweet and sour glazed lamb with old fashioned Swiss chard

Chicken and pork boudin blanc with biscuit dough dumplings in brodo

Bourbon-cured lamb with sweet potato puree, Kentucky-style black BBQ sauce and crispy corn

Bruleed bananas gabon with Meyer lemon and blood orange marmalade

Roasted corn hoecakes with Bourbon bacon gastrique and smoked chili butter

Country ham with strawberry, ginger, jalapeño sauce, and fried prosciutto

Deep fried banana with candied pecans and peanut butter mayonnaise

Ham and cheese tartine with truffled honey

Meyer lemon curd pie with mascarpone and bourbon glaze

Argentinian locro burgoo with ham hocks, short ribs, seared sausage, and chili drizzle

Spoonbread with shrimp etouffee sauce

Burnt cabbage with soup beans and country ham chow chow

Raw Sweet Bay scallops with Ghanaian shito honey glaze, pickled shallots, and celery garnish

Spicy Thai country ribs with bourbon and mint

Roasted prime New York with smoked gouda polenta, charred broccoli, and chimichurri

Tomato cobbler with salt-and-pepper biscuits and homemade ricotta

Potato porcini soup with bok choy pesto, pickled morels, and fried leeks

Hand-cut fettuccine with snap peas, mortadella, arugula pesto, and mint puree

Scallop crudo with haricot vert puree, apple slaw, and puffed wild rice

Coconut shrimp and grits with pink peppercorns and spiced, candied orange zest

Roasted and pickled beets with homemade ricotta, olive oil, and arugula salad

Halibut ceviche with pickled bell peppers, confit potatoes, and laksa curry

Ale 8 and bourbon braised pork belly, BBQ spiced carrots, and pickled pecans

Carrot top tagliatelle with braised chicken, oranges, yogurt, sumac, and berbere spice

Pimento cheese deviled egg and spring salad

Blackened catfish and Vietnamese cabbage salad with nuoc mam

Tilapia crudo with green apple vinaigrette, sweet potato bourbon puree, and togarashi chips

Pan-seared rabbit over basil corn cakes

Cornmeal-crusted fried oyster, corn sauce, curry sautéed lima beans, peppers, and tomatoes

Coriander and turmeric corn broth, poached tilefish, herb salad with fresh corn

Beet-pickled poached egg, beef-fat-roasted carrots, roasted corn, mint, and carrot top

Pulled pork tenderloin with sweet pepper relish, corn cake, and gravy