SMALL PLATE
Pork Carnitas with charred tomatillo salsa and queso cotija
RAW PLATE
Applewood smoked duck breast with local apples, drunken goat cheese and aged balsamic
Mixed Field Greens, red onion, pancetta, parmesan cheese and tomato vinaigrette
BIG PLATES
Pan seared blue cod, baby bok choy and shitake soy broth
Pork osso bucco with mashed potatoes, brussel sprouts, tarragon gremolata and pork jus
SECOND MORTGAGE
Venison Chop with sweet potato fingerlings, Georgia peppers, and blue cheese fondue
Elk medallions, tomatillo polenta, sugar snaps, and ancho-chili vinegar
DESSERTS
Warm carrot cake bread pudding, slow roasted pineapple, vanilla ice cream
Vanilla Creme brulee
Maple Cheesecake pumpkin pie, southern comfort whipped cream
