Flatbread is just a fancy word for misshapen pizza at Ford’s Filling Station. Thin crust came topped with an atypical but rewarding combination of plump shrimp, white bean hummus, and caramelized onions. There were some unnecessary microgreens, but I easily brushed them aside.

The metal dish of “fish and chips” featured battered slabs of fresh cod and shrimp, a fried asparagus spear and potato wedge, plus pickled carrots. A central dish of tangy tartar sauce was available for dipping. While greasy, the batter had good flavor. It was obvious they recently changed the oil.

Although I was tempted by the lamb loin with brûléed figs, I can’t resist ordering seafood for special occasions. Four massive caramelized diver scallops rested atop silky cauliflower puree studded with chunky florets. Roasted Brussels sprouts added nice textural contrast, and blood orange vinaigrette contributed a citrus kick. Again, I could have done without the microgreens.

Tantalizing sides included roasted beets (with beet greens), which came topped with creamy burrata and a sprinkling of crushed hazelnuts.

Desserts were a weak link, with only three options: pumpkin cheesecake, chocolate pot de crème, and apple spice cake. Thankfully, apple spice cake was better than it sounded, more like a buttery bread pudding, served hot, dusted with brown sugar and cinnamon, and topped with a whipped cream portion that was way too large to be described as a dollop.