Salad of locally grown Mizuna and Arugula with Roasted Tomato and Asiago, lightly dressed with Olive Oil and Lemon   

House-cured Bresaola of organic filet mignon, shaved black truffles and huckleberry puree   

House Made Pâté   

Spicy Tuna Tartar with Celery Wasabi Yogurt   

Root Vegetable Salad with Tomato Brie Tortellini   

Farmer Floyd's poached beef tongue, scallion, pink peppercorn reisling vinigar, duck demi glase,    

Crab Salad with Avocado and Lambs Lettuce dressed with Sesame Oil and Yuzu   

Salt and pepper quid with fried caper "tartar" sauce   

Brie with squid ink.   

Roasted North Carolina quail with pinapple upside down sage stuffing    

Our Famous Southern Fried Chicken - Chef Gilberts's recipe of Airline chicken breast, with sauteed Collard Greens, Buttermilk mashed potatoes and White sausage gravy   

Roasted Wild Alaskan Halibut served with Nitrate-Free Bacon, Mussels, Swiss Chard and a Dijon White WIne Sauce   

Steak "Chimi Churri" - A salad of Mint, Basil, Cilantro, Pea Shoots and Caramelized Onions with an Austrailia Hanger Steak and a Crisp of Garlic Puree   

Tuna Tataki Cobb Salad with Bleu Cheese, Nitrate-Free bacon, Roasted Tomatoes, Avocado and Soft-Boiled Egg