Blistered shishito peppers served with a spicy mayo Allergen- canola, allium, egg, sesame

Fried Macaroni and Cheese With A Truffle Aioli Allergen- diary, gluten, egg, canola (fryer), sunflower (truffle aioli)

Calamari tossed with arugula and fried hot peppers, served with a lemon caper aioli.

Castelvetrano, Cerignola, and Taggiache olives roasted with garlic, lemon, and thyme.

Marinade- onion, garlic, ginger, ground mustard, thyme, cumin, coriander, brown sugar, paprika, espelette Sauce: roasted red pepper roullie (red bell pepper, fennel, yellow onion, garlic, paprika roasted and blended) Allergens-Allium, capsaicin, nightshade Garnish- Pickled Fennel (champagne vinegar, water, toasted fennel seed, whole black pepper, pink peppercorns, fresh dill, yellow mustard seeds)

Filling- cream cheese, house hot sauce, worcestershire, tamari, crawfish tails, lemon Dipping sauce- honey sriracha (honey, sriracha) Allergens- Gluten, dairy, soy, allium, sesame, capsaicin, Mollusk shellfish Garnish- curly shocked scallions, chili crunch sauce

prosciutto, mission figs, bacon jam, herbed goat cheese, balsamic glaze

blackened chicken breast, smash sauce, lettuce, tomato, pickles