The menu featured all four meals of the day (breakfast, lunch, dinner, and dessert”“representing all four restaurants) which all featured different parts of pork that was taken from the same whole hog. We served: breakfast veggie and sausage strata [Rooster], a pork steak and Emmenthaler sandwich with chimichurri [Bridge], pork belly over a spicy polenta cake [Range], and salted caramel ice cream with candied bacon.