Dinner

aji dulce butter, roasted garlic, oregano

seeded sourdough crackers

pickled beets, half-sour cucumbers, muscadine jam

Forx Farm gouda, brown butter

hazelnuts, Smokey Blue cheese

sourdough toast, celery, walnuts, parmesan

curried lunchbox peppers, red beets, capers, cress

goat's milk fromage blanc, cured olive

pomodoro fresco, bottarga, chili

pecorino romano, torn mint

sweet corn succotash, white acre peas, miso

heirloom tomato vierge, crushed potato, basil

chanterelle mushrooms, cabbage, carrot, fino sherry

Appalachian Gold potatoes, zucchini, butterbeans, Pernod

jimmy nardello peppers, watercress

brown butter, chive