Rotation: Presented by Jeff Mosher

Romaine lettuce, avocado, boquerones, parmesan crumble, Caesar dressing

Beets, quinoa, Midnight Moon goat cheese, avocado, chermoula almonds, preserved lemon vinaigrette

18 month aged local cheddar, red wine apple butter, Model Bakery harvest wheat, baby greens

fine herbs, lemon brown butter

Citrus gochujang glaze, crème fraiche ranch

Pickled fresno chilis, dill aioli

Beef and Prok Meatballs, pomodoro sauce, Parmigiano Reggiano

Fresh mozzarella, tomato sauce, basil, extra virgin olive oil

Applewood smoked bacon, caramelized onions, wild mushrooms, mozzarella and local fontina

Calabrian salami, fresh mozzarella, local fontina, tomato sauce, red onion, hot honey

Truffle Tremor, caramelized onions, arugula, dijonaisse, served with fries

Beer battered local rock cod, miso “tartar” sauce, New School cheddar, pickles, cabbage slaw, served with fries

Carolina Gold rice, Rancho Gordo cranberry beans, roasted fall vegetables, salt cured egg yolk

Rancho Gordo cranberry beans, lacinato kale, duck ham, salsa verde, red wine jus

Potato pave, roasted broccolini, crispy shallots, bordelaise

Half

34

Whole

60

Crispy fried marble potatoes, Romesco sauce, herb salad

Roasted fall vegetables, charred Brussels sprouts, citrus tahini dressing

Peanut butter and strawberry jam on Model Bakery pain de mie with fire roasted peanuts and fresh strawberries

New School cheddar, mozzarella, Parmigiano Reggiano, Model Bakery pain de mie

Served with French fries and house-made ranch

Add Pepperoni

6

Tomato sauce, mozzarella

miso tahini sauce, duck schmaltz

Bacon lardons, chili crisp, Parmigiano Reggiano

Add pomodoro sauce for dipping

5

EVOO and balsamic

Crème fraiche ranch