Crispy russet potatoes served with apple fennel ketchup and spicy aioli.

Charred shishitos with maple chilli sauce, sesame, and preserved chillies.

Topped with maple roasted pumpkin, candied pumpkin seeds, smoked quince, and creamy ricotta cheese.

Halloumi cheese marinated in basil and deep fried. Served with a smoked tomato and cucumber tzatziki.

Crispy potatoes with stewed tomato sauce, almond chili crunch oil and parmesan cheese.

Roasted squash stuffed with whipped ricotta, sage, topped with toasted squash seeds and pickled ginger, with a green peppercorn demi-glace.

Baby gem and red romaine lettuce tossed is a creamy anchovy dressing, garlic croutons, bacon, pecorino cheese and balsamic reduction.

Baby kale tossed with roasted grapes, ambrosia apple, kohlrabi, and toasted sunflower seeds in a spicy tahini vinaigrette.

Tossed in caramelized maple aioli, with crispy bacon and smoked cheddar

Homemade potato gnocchi tossed with roasted squash and confit garlic, topped with smoked ricotta cheese and fried sage leaves.

Served with a pink mole, beet salsa and toasted pumpkin seeds.

Pan seared salmon served with rainbow swiss chard, broccolini, cherry tomato salsa, and a harissa citrus sauce.

Sweet potato puree, pomegranate molasses, baby bok choy, and kohlrabi + cardamom salad.

Spicy black tiger shrimp served with pan fried eggplant and an apple and cabbage slaw.

Three beef sliders topped with basil and tomato aioli, crispy onions, baby arugula and fresh mozzarella on a toasted potato bun.

Buttermilk brined chicken thighs, fried, and tossed in a maple chili sauce.

Breaded chicken breast topped with tomato and basil sauce, parmesan cheese, and buffalo mozzarella.

Seared AAA flat iron steak served with hen of the woods mushrooms, roasted cipollini onion, and topped with green peppercorn sauce.

Handmade rigatoni pasta with a pork and beef ragu sauce, bechamel, fresh basil, and pecorino cheese.