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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-Until

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

Smoked Duck Soup
Oyster Mushrooms (Michael Walker), Kale (Gate City Harvest), Butternut Squash (Rudd Farm), Fried Parsnips
8

Roasted Eggplant Soup
Sesame Red Pepper Puree, Nicoise Olives, Preserved Lemon
9

Organic Greens
Peppadew-Balsamic Vinaigrette, Figs, Pine Nuts, Smoked Parmesan
8

Baby Spinach Salad
Cabernet-Thyme Buttermilk (Ran Lew Dairy) Dressing, Maple Glazed Pecans, Steeped Apricot, Pickled Beets (Gate City Harvest), Crisp Shallots
9

Local Greens Salad
Locally Grown Greens (Gate City Harvest), Seared Pineapple-Red Pepper Vinaigrette, Apple (Harmony Ridge Farm), Honey-Paprika Aioli*, Chapel Hill Creamery “Calvander”, Hazelnuts
11

Appetizers

Bacon Wrapped Country Paté
Smoked Apple (Harmony Ridge Farm) Mustard, Pickled Vegetables, Balsamic Reduction, Prodigal Farm “Dirty Girl” Candied Pumpkin Seeds
12

Truffled Butternut Squash Dip
Rudd Farm Butternut Squash, Roasted Tomatoes, Bell Pepper Agrodolce, Fried Artichoke, Pink Peppercorn Aioli*
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
Apricot-Fennel Compote, Lusty Monk Cream, Pickled Carrots, Crisp Country Ham (Good Night Brothers)
13

Small Plates and Entrees

Grilled Pork Tenderloin*
Smoked Paprika Rub, Sweet Potato Charleston Ice Cream (Rudd Farm), Collard Greens, Hickory-Bourbon Reduction, Tobacco Onions
17/24

Guilford Mill Cornmeal Dusted Carolina Trout
House Cured Bacon – Butternut Squash (from Rudd Farm) – Hominy Sauté, Kale (Gate City Harvest), Jezebel Sauce, Kentuckyaki Crema
17/24

Roasted Rack of Lamb
Chateau Potatoes, Oyster Mushrooms (Michael Walker), Arugula (Gate City Harvest), Piquillo-Honey Puree, Smoked Lindale (from Goat Lady Dairy) -Pecan Pesto
22/35

Seared Sea Scallops*
Gnocchi, Kale GH, Peppadew Romesco, Burnt Honey Cream, Apple (Harmony Ridge Farm), Almonds, Fried Capers
19/28

Grilled Angus Rib Eye*
Sun Dried Tomato-Potato Cake, French Beans, Carrots, Tarragon Demi Glace, Dijonnaise
34

Joyce Farms Chicken Ragout
Goat Lady Dairy Cheese-Sage Polenta (Guilford Mill), Parsnips, Mushrooms, Parsley (East Branch Ginger)-Green Peppercorn Pistou
20

Skillet Seared Salmon*
Dried Cherry-Caramelized Onion Freekah, French Beans, Carrots, Hibiscus-Pink Peppercorn Gastrique, Celery Root (Harmony Ridge Farm) Cream
25

Skillet Seared Duck Breast*
Plantation Rice-Tomatillo-Smoked Mozzarella Taquito, Molé, Orange-Poblano Puree, Pineapple Curtido, Peanuts
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.