Flyover Menu

Corn meal fried catfish, apple and red cabbage “slaw”, lemon caper remoulade

Crisp fried cauliflower, smoked sweet potato puree, fresh goat cheese, chimichurri, Three Creeks micro greens

Fettuccine pasta, ragu of ground beef, pork, veal, caramelized mirepoix, applewood smoked bacon, chili flake, and San Marzano tomatoes; finished with Parmigiano Reggiano, and cold pressed olive oil

Wood-fired braised Patchwork Farms pork shoulder, rosemary and bacon roasted hominy, smoked sweet potato puree, peppadew pepper and caper salsa crudo

Wood oven baked shell pasta, Tillamook sharp cheddar cheese sauce, Applewood smoked bacon, Hemme Brother’s Smoked Cheddar, parmesan

Wood-fired Companion Bakery pretzel bread, warm Boursin fondue topped with walnuts, dried cranberries, and thyme infused Beyla Apiary honey

Cast iron seared Bush Dream’s Australian Peppeberry crusted salmon, wood oven charred broccoli, parsnip and potato puree, sweet yellow curry and lime compound butter, BLH Farms sunflower shoots

Toasted garlic and parmesan cream sauce, fresh mozzarella, ricotta, Italian herb blend, Aleppo pepper, Pecorino Romano, cold pressed olive oil

Marinara sauce, Greco and Sons pepperoni, hot garlic sausage, mozzarella, asiago, fior di latte, Calabrian chili honey

Orecchiette pasta, toasted garlic cream and marinara, wood oven charred broccoli, caramelized onions, roasted chicken thigh, Pecorino Romano, toasted almonds

Wood oven roasted spiced beef and pork meatballs topped with roasted green peppers and onions, caramelized pineapple, and Kathleen’s sweet and sour sauce; with ginger turmeric rice and green onion

Seasoned potato wedge fries, Logboat Snapper IPA and smoked gouda fondue, beef brisket burnt end sausage, roasted corn and pickled cherry pepper chow-chow, scallion

Quinoa, soy and gochujang dressed seared ahi tuna, sesame mango relish, fresh cucumber, avocado, red cabbage, nori, white miso vinaigrette

Pipette pasta, butter sauce, grated parmesan