Homely Plate

Thirteen-hour hickory-smoked young jackfruit, hand-pulled and glazed in a house-made Texas bourbon sauce, served over toasted local sourdough.

Massaged Lacinato kale and buttery Hass avocado tossed with toasted walnuts, naval orange segments, and a Central Valley citrus vinaigrette.

Double-dredged organic cauliflower florets tossed in a spicy cayenne-maple glaze, served with house-fermented pickles and cashew ranch.

Heirloom Carolina Gold rice simmered with fire-roasted bell peppers, smoked paprika, and charred okra, finished with micro-greens and benne seeds.

Salt-roasted salt-crusted beetroots marinated in ginger-soy, paired with cucumber ribbons, toasted macadamia nuts, and crispy shallots.

Wood-fired Appalachian sweet potatoes smashed with roasted pecans and a hint of smoked sage, drizzled with dark maple reduction.

Baby wild arugula tossed with fresh Maine blueberries, candied pumpkin seeds, and a sharp lemon-balsamic emulsion.

Sweet Illinois corn grilled on the husk, brushed with lime-infused vegan butter and dusted with chili-lime seasoning and nutritional yeast.