Nick Castleberry, whose new pop-up operation at White Water we're all about, is launching lunch today at the Tavern, 11 a.m. until 2 p.m.
Here's what's on the menu: "slow-cooked pork belly over creamy semolina with Swiss chard and quince jus, $9. For the vegetarian: Dunbar garden salad of arugula farro and pickled beets, red kuri winter squash soup with local honey and pumpkin spice bread,$8.50. With peach pie for dessert."
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