Local butternut squash, chipotle pepper, chili crisp, vegan cream, herbs.

Chef Matt's award winning recipe- with both Maryland lump crab soup and jumbo lump cream of crab.

Smoked catfish, roasted catfish, bacon fat, brioche, yuzu mayo, soy glaze, sesame seed, scallion.

Fried grits mixed pickles, pepper aioli

Old Bay and brown sugar dry rub, Baltimore Tiger Sauce, carrot ribbons

Spring mix, crispy halloumi cheese, za'atar cashews, cucumber, onion, balsamic vinegar, mint vinaigrette.

Local spring mix, blue cheese vinaigrette fried buffalo chicken, rustic croutons, cherry tomato cucumber, celery

Roasted koginut squash, local lettuce blend, chipotle maple vinaigrette, spiced pecan, blue cheese crumble, pickled shallot.

Dry-rubbed blue catfish, cabbage slaw ramp tartar sauce, pickles, lettuce brioche, fries.

Roseda Farms dry aged beef, sauteed squash, bernaise, beef-wine reduction, tallow potatoes, celery root puree.

Roseda Farms dry aged beef patties, cheddar, pickles, onion, arugula, Leo sauce, brioche bun, fries

Lentils, poblano, UTZ potato chip breading, Leo sauce, pickles, lettuce, pickled onion, fries. (Vegetarian)

Mezzi rigatoni, local three-mushroom blend, red wine, tomato, thyme, herbs, garlic, breadcrumb, olive oil

bacon dashi, bok choy, soy glaze, house-made kimchi, sesame cracker, herb oil

N’duja, calabrian chili, mezzi rigatoni breadcrumb, pecorino, herbs.

Local pumpkin, cinnamon cream cheese frosting, candied pumpkin seeds, nutmeg.

...with fries and ketchup.

Served with fries

Served with fries

Horseradish powder, parsley, olive oil

Fried brussels sprouts with chili crisp, soy glaze, scallions, peanuts.

Local lettuce, seasonal vegetables, maple vinaigrette

Local summer squash, butter, herbs.