With guest chefs Austin Genke, Sam Genke, and Chris McKinley serving up small plates built from the flavors of their farm. Tapas, Antipasti, call it what you want: a la carte delicious foods and wines served by-the-glass or flight. Make tasty fare at 3CUPS a regular part of your Friday nights.

• frogmore stew: shrimp, sausage, and corn soup with stone-ground grits
• arugula salad, shaved egg, bacon, croutons, parm, lemon herb dressing
• antipasti and meats: fennel and lentils, peperonata, caponata, coppa, salumi, toast
• whitebeans, rapini, stewed tomatoes, house-made sausage
• honey creme brulee