blanco tequila, house-made bruleéd banana cardamom liqueur, demerara, lime juice, orange juice, Bolivar bitters (chamomile, jasmine cinnamon, dried fruit) Big Grove neighborhood beer, & Harrison Market shiso

charred Van Laar’s corn & Harrison Market tomato salsa w/ charred Brad & Cindi’s eggplant mutabbal; served w/ pomegranate molasses & sumac chips

feta bruléed in skillet w/ wildflower honey, Harrison Market cherry tomatoes, Twin Maple peaches, & garden thyme; served w/ crostini

creamy roasted red pepper, Harrison Market tomato, lemon, & olive oil soup w/ pesto

applewood-smoked salmon, Harrison Market cantaloupe, cucumber, mint, roasted pepitas, & organic mixed greens in champagne vinaigrette

seared CDK flank steak w/ herb compound butter, house burned hay salt, toasted cumin whipped Nina & Family carrots, pickled shishitos, arugula salad, & chimichurri

buttermilk fried Great Lakes walleye w/ Big Day jalapeño pepper remoulade, Brad & Cindi’s cabbage citrus slaw, & roasted porcini dirty rice

toasted Hazzard Farm wheat berries, caramelized Song’s Garden zucchini, Country Gold squash, sweet potatoes, & white beans w/ orange shallot vinaigrette, spicy yogurt & microgreens

house caramel custard w/ rye whipped cream & buttered pecans; served w/ butter shortbread wedge w/ caramelized sugar (*gf w/out shortbread)