Out of the Fire

castelvetrano, picholine, and kalamata olives marinated with spices, rosemary and garlic in extra virgin olive oil

arugula, crispy Edwards Country Ham, toasted almonds

romaine, sourdough bread crumb, local hard-boiled egg yolk, parmesan-reggiano

Cucumbers horseradish creme fraiche, red onion dill, everything spice, chili oil

Fresh figs, applewood smoked bacon, goat cheese

tomato puree, fresh mozzarella, basil

fresh mozzarella, ricotta, roasted garlic, salsa verde

shishito peppers, mozzarella, fontina, roasted garlic oil, sicilian oregano

fresh mozzarella, fontina, pistachio-olive tapenade, Sicilian oregano

rapini, mozzarella, provolone, Sicilian oregano

mustard greens, meat sauce (Edwards Country Ham, speck ham, Italian sausage, toasted chili flakes), Parmigiano-Reggiano, provolone

tomato puree, mozzarella, fontina, provolone, capers, fresh parsley and garlic, Sicilian oregano

tomato puree, fontina, provolone

tomato puree, smoked onion, castelvetrano olives, roasted garlic, roasted mushrooms, arugula

spicy tomato-caper broth

speck, orange, radicchio, fennel, castelvetrano olives, pepitas, chili oil, salsa verde

Confit fingerling potatoes, pickled fresno chilli pepper, shallot, arugula, egg and herb oil

chimol, cucumber, feta cream

Citrus Pavlova lemon curd, orange, grapefruit, pistachios, mint

Chocolate soufflé cheesecake, match a crème anglaise, almonds, whipper cream

amaretti, oatmeal lace, Guyanese lime

Night Kitchen Espresso with one scoop house made vanilla ice cream

Maine Root root beer or Mexican Cola float with house-made Vanilla ice cream