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Lunch: Monday – Friday 11:30-2:00 p.m.

Cocktails: Beginning 4:00 p.m. Monday through Friday, 5:30 Saturday

Dinner: Monday through Wednesday: 5:30-9:00 Thursday through Saturday: 5:30-9:30

Brunch: Sunday: 11-2

Reservations not required but recommended.

336-370-1266

Our Seasonal Dinner menu highlights small harvest ingredients from our local farmers. Our goal is to offer you the freshest farm to fork experience in the Triad and introduce you to the farmers that make it possible.

 Soups and Salads

Roasted Green Tomato Soup
Sweet Garlic-Basil Crema, Marcona Almonds
9

Chilled Ancho-Sour Cherry Soup
Grilled Fennel Relish, Cilantro Sour Cream, Chorizo
9

Organic Greens
Rudd Farm Watermelon Vinaigrette, Feta, Pine Nuts, Cucumber (from Rudd Farm)
8

Baby Spinach Salad
Sweet Onion Vinaigrette, Bacon, Fried Peanuts, Pickled Vegetables, Chapel Hill Creamery “Calvander”
9

Local Greens Salad
Locally Grown Greens from Gate City Harvest, Pomegranate-Smoked Paprika Vinaigrette, Quinoa, Farmstead Creamery “Ashford” Cheddar, Beets (from Harmony Ridge Farm), Marcona Almonds
11

Appetizers

Ricotta Fritters
Grilled French Beans, Truffled Tomato (Gate City Harvest) Salad, White Balsamic-Honey Reduction, Lemon-Thyme Crema
12

Empanadas
Ropa Vieja Empanadas, Roasted Poblano Pimento Cheese Empanadas, Guaca-tillo Sauce, Kohlrabi-Carrot (Harmony Ridge Farm) Salad, Queso Fresco (Homeland Creamery)
12

Domestic Artisan Cheese Selection
Flat Bread, Seasonal Accompaniments
12

Lobster and Shrimp Spring Rolls
Soy-Ginger Dipping Sauce and Shoyu Reduction
11

Fried Oysters
Rudd Farm Cucumber, Fennel, Bell Pepper Agrodolce, Green Peppercorn-Citrus Remoulade
13

Small Plates and Entrees

Grilled Pork Tenderloin*
Poblano-Potato Hash, Okra (Rudd Farm), Smoked Corn Relish, Peppadew-Peach Puree
17/24

Pumpkin Seed-Panko Dusted Carolina Trout
Tasso Ham-Quinoa Sauté, French Beans, Grilled Corn (Rudd Farm) Remoulade, Garlic Pickled Watermelon (Rudd Farm) Rind
17/24

Roasted Rack of Lamb
Rosemary Spätzle, French Beans, Oyster Mushrooms (from Michael Walker), Lusty Monk-Cabernet Reduction, Parsley (from East Branch Ginger) Aioli
22/35

Seared Sea Scallops*
Fresh Tomato Pomodoro Sauce, Linguini, Summer Squash (from Rudd Farm), Hazelnut-Basil Pesto, Fennel Mostarda
19/28

Grilled Rib Eye*
Lusty Monk Fingerling Potatoes, French Beans, Roasted Tomato-Shallot Demi Glace, Lemon Thyme (from Undercurrent Garden) Goat Cheese
34

Buttermilk Fried Joyce Farms Chicken Breast
Ran Lew Dairy Buttermilk, Carolina Plantation Rice, Charred Tomato-Pepper (Gate City Harvest) Ragout, Chowchow, Basil Crema
20

Skillet Seared Salmon*
Grilled Summer Squash-Roasted Pepper-Okra Couscous, Cucumber-Dill Cream, Orange-Fenugreek Tzatziki
25

Aromatic Rubbed Skillet Seared Duck Breast*
Sesame Charleston Ice Cream, Snow Peas, Summer Squash (from Rudd Farm), Black Garlic-Piquillo Puree, Yuzu Miso Glaze, Sutler’s Gin Pickled Vegetables
28

Vegetarian options can be made available.
Please let our capable staff accommodate you.

* Denotes menu items that are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food borne illness, especially if you have certain medical conditions.

[menus subject to change]

If you have special dietary restrictions, please let us know as you make your reservation in addition to telling your server.
Chef Michael Harkenreader, and the rest of our culinary team will do our very best to accommodate your dietary needs.