Maggie Anderson

Creole mac ‘n cheese topped with smoked chicken

Grilled pork chop with broccoli rabe, caramelized apples, celery root puree, and candied bacon sherry vinaigrette

Four featured specials: Wild Mushroom Flatbread, Grapefruit Gin and Tonic, Lemon Bruleed Salmon, and Caramel and Chocolate Filled Zeppoles

Surf and Turf Burger: The Field Burger topped with Shrimp, Scallop, Crabcake, Remoulade, Arugula, Cheddar Cheese, Roasted Red Pepper on a Brioche Bun

Three course prix fixe: Shot of Vichyssoise, Flounder en Papillote, and Croiffle & Caramel

Dessert Burger: Chocolate & marshmallow ice cream in a cracking chocolate shell, topped with a strawberry pizzelle, and sandwiched between a caramel-glazed butterscotch cake bun, stuffed with a cheesecake whip. Served with sugar cookie fries and strawberry "relish"

Nettle Toast with Seared Asparagus: Seared asparagus, pea shoots, nasturtium, and duck egg aioli over a piece of nettle toast

Rainbow Tuna Tataki: Black sesame-crusted seared Ahi tuna with a peach ponzu sauce, marinated cucumber and horseradish made blue and purple with butterfly pea flower, cilantro microgreens, fried shallots, pink peppercorn, roasted cherry tomatoes, herb oil, and snap peas

Pride-Themed Norwegian Salmon in Andouille Cream Sauce: Seared Norwegian salmon in an andouille cream sauce, served with asparagus, carrots, spaghetti squash, and beets