Chef Boughton learned early in his career ~ when it comes to cooking, “the end result is only as good as the ingredients you start with.”

So last year, in the dead of winter, he poured over vegetable varieties and selected nearly 40 to plant in a garden exclusively for the One Eleven kitchen.

The garden is now hitting its peak. This, the fourth menu of the Chef’s Menu Series, showcases fresh, succulent vegetables harvested from the One Eleven food plot.

Depending upon the day's harvest, you may find yourself feasting on Blondkopfchen "Little Blonde Girl" Tomatoes, Chioggia Beets, Early Fortune Cucumbers or an array of other heirloom varieties.

For many, the warming temperatures of spring are a welcomed invitation to shed the shackles of winter’s grip by exploring the emerging plant life of the Mississippi River Valley countryside. Foraging for edible plant life is a long standing tradition for many native to this area. Morels, watercress and asparagus are the first to bid the winter along awaited ado.

Chef Boughton and his culinary team embrace these early contenders by crafting a menu that celebrates spring's rebirth. Crisp fresh asparagus from Dubord Asparagus Farm add color to several of the courses; morels picked from the woodlots of the Mississippi River Valley are a special treat; while watercress with their amazing health benefits offers a distinct peppery taste and delightful crunch.

At first glance many consider beer just a beverage, but to One Eleven Main’s culinary team it is bursting with flavor and lends itself to many different food preparation techniques.

For the second menu of the Chef’s Menu Series, Chef Boughton’s team considered the various styles and flavors of One Eleven Main’s new Regional Craft Brew list and utilized beer as an ingredient to transform dishes from ordinary to extraordinary.

Incorporating different styles of beer, from light pale ale to rich, dark stout, each course showcases beer’s ability to flavor both savory and sweet dishes.

To enhance your dining experience, One Eleven Main’s culinary team recommends the optional beer pairing for each course.

Barbecue is an American tradition. From coast to coast, every region of the country has its own version and grillmasters take great pride in their techniques and, of course, boast that their barbecue is the best.

Chef Boughton and his culinary team celebrate the beginning of summer with this American Regional Barbecue Menu showcasing the techniques and flavorful barbecue of Hawaii, the Pacific NW, the Carolinas, Texas and Georgia.

This, the third menu of the Chef’s Menu Series, takes you on a barbecue road trip. Discover what differentiates the barbecue of each American region whether it’s the type of meat, the flavoring (sauce vs. rub), the source of heat or cooking temperature and time.