We are excited to officially have our menu completed for this coming Sunday! Working closely with some amazing farmers and markets we have sourced some pretty beautiful products that we are beginning to transform! Expect to see summer squash, cabbage, plums and greens from John Peterson at Angelic organics up in Caledonia. Beets, perslane, peppers, radishes, potatoes, herbs and tomatoes from Nichols Farm in Marengo IL. Maple syrup and Sorghum from Tim and Angie Burton down in Medora In. Pork from Jude Becker in Dyersvill IO. And of course Mick Klug, in St. Joseph MI and his amazing berries. Though these are just some of the farmers we love to support the list certainly goes on, all of that being said lets get down to the menu.

For the cocktail hour we will be serving a plum margarita with the ceviche as a passed hors d'oeuvres. the rest is as follows: 

ceviche

octopus. scallop. shrimp. yellow pepper. ginger. aji amarillo.

beets

fornello, gold, and chioggia. pickled watermelon rind. spring onion. perslane. 

fish tacos

green chilies. crema. daikon. bok choy. 

pork ribs

chinese-mexican glaze. zucchini-heirloom tomato, asian pesto. sweet potato and apricot, maple, chili.

ice cream sandwich

aztec ice cream. cinnamon. cherry. black tea. pepitas. 

We look forward to seeing everyone in a couple of days, until then let the cooking begin!