I cannot take all of the credit; I had lots of help from Matt, Doug, and
Jeff.

I was inspired by many things.  The season, food trends, availability of
food, what good things I recently saw or ate myself.

I really like the flat breads.  I have wanted to upgrade the pizza
section for a while now. Not just come up with a new pizza, but bring
something exciting to it. Matt came up with the three flat breads,
complex flavors with simple assembly.

I also wanted to bring our entrees up a notch by with picking vegetables
and starches that fit each individual entree center of the plate.  For
example, the polenta and succotash Doug paired with the salmon and the
butternut squash-red potato hash for the harvest chicken.

Another inspiration is making items from scratch.  Jeff worked out the
focaccia recipe and is currently working on our own sourdough. Nothing
makes a sandwich taste better than house-made bread.