Ozark Menu Today

Sarah, a local forager and chef, curated the "Ozark Menu" not merely as a list of dishes, but as a narrative of the land.

." Slow-roasted over white oak, served alongside pickled hickory nuts and a parsnip purée that was smooth as velvet. The Final Sunset OZARK MENU

" arrived—a cold soup of buttermilk and cucumber, brightened with purslane and chive blossoms, a stark contrast to the heavy, savory " Oak Smoked Pork Belly Sarah, a local forager and chef, curated the