Cheeseboro Kitchens’ Garden Sand gives an extra flavor boost to creatively and deliciously stuffed roasted portobello mushroom caps.

CHARRED PEAR OVER MESCLUN SALAD | Pan-Charred Bosc Pear seasoned with Sugar, Salt + Pepper, with Crispy Lardons, Cave-Aged Cheddar-Blue Cheese, Sesame-Crusted Baguette Croutons, Vinaigrette Reduction of Rendered Bacon Fat, Cider Vinegar, Pop Sauce™

BEET JUICE EGGS | Hard-Boiled Eggs marinated in Pickled Beet Juice, Soy Sauce, Fish Sauce, Garlic, Balsamic Vinegar | with Avocado Salad, Red Pepper

SWEET POTATO GALETTE WITH BLACK PLUMS | Sweet Potato Ricotta Almond Paste Purée, Orange Juice-Soaked Black Plums, Puff Pastry

RICE & BEANS | Small White Beans over Harissa- and Smoked Paprika-cooked Rice with Scallions

LAYERED POTATO CAKE WITH FRESH SAGE | Soft-Fried Egg, Scallions

Smoked Salmon Rangoon | Smoked Salmon, Cream Cheese, Jalapeño Peppers, Garlic, Scallions, Worcestershire Sauce, Wonton Skin Wrapper | Dipping Sauce (Soy Sauce, Fish Sauce, Grain Mustard, Lemon Juice, Cider Vinegar, Scallions)

Baked Gnocchi 'N' Cheese | Parmesan, Horseradish Cheddar, Scallions, Breadcrumbs

"Carolina Calamari" | Calamari-Style Cornmeal-Fried "Chitlins'"

Chicken-Fried Doughnuts | with Cayenne-Maple Glaze

Short Rib Chowder | with Potato, Turnip, Fresh Tarragon

Southern Cold Peanut Noodles (in sauce of Peanut Butter, Worcestershire Sauce, Cider Vinegar, Brown Sugar, Garlic, Hot Sauce), with Chives, Red Pepper Flakes

Corn Ball and Chicken Soup | “Matzo”-Style Cornmeal Dumplings in Chicken Broth with Pulled Chicken, Collard Greens, and Black-Eyed Peas

City Spring Rolls | Bosc Pear, Enoki Mushroom, Red Pepper, Carrot, Chives

Cornmeal-Crusted Fried Shrimp | "Pop" Tartar Sauce