The board tonight

Sourdough baked at four, smoked salt, butter churned Sundays.

Buried in coals, whipped goat cheese, pistachio, orange oil.

Half dozen, apple mignonette, horseradish snow.

Brandied parfait, blistered grapes, brioche from the wood oven.

Forty-day aged, bone marrow butter, charred shallot, watercress.

Cedar-planked, brown butter, capers, lemon burnt on the grill.

Honeynut, black garlic, toasted seeds, sage brown butter (or olive oil).

Buttermilk brined, drippings potatoes, pickled chili.

Apple cider glaze, mustard greens, cornbread crumb.

Whatever the forager brings, polenta, thyme, sherry.

Local honey, sea salt, olive oil crumble.

Baked to order, twenty minutes, brown sugar ice cream.

Baked in cream with leeks, gruyère, sourdough soldiers.

Stone-milled flour, sorghum syrup, cultured cream.

House-cured, crème fraîche, dill, pickled red onion.

Whatever came in Friday, sherry vinaigrette, seeded crumb.

Yesterday's brisket, crushed potatoes, two eggs, hot sauce.

Whatever the bakers made that morning. Usually four things, always warm.

Rye, hickory smoke, black walnut bitters, orange oil.

Pressed apple, dry vermouth, sparkling wine, thyme.

Bourbon, burnt honey, lemon, egg white.

Gin, cucumber, lime cordial, basil from the back step.

Nine pours, rotating weekly. The list is short on purpose.

Low-intervention, mostly small growers. Ask for the green book.

Four lines, all in-state, one always a lager.

House shrubs, sodas, and a very good iced tea.