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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

French Onion Soup
Lusty Monk-Chapel Hill Creamery “Calvander” Palmier
9

Sweet Potato Soup
Rudd Farm Sweet Potatoes, Peppadew, Cashew-Coriander Pistou
9

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

Baby Spinach Salad
Ginger Vinaigrette, Citrus-Soy Glaze, Radish (Gate City Harvest), Sesame Carrots, Fried Wontons
9

Local Greens Salad
Locally Grown Spinach and Arugula (from Gate City Harvest), Warm Bacon (Harmony Ridge Farm) Vinaigrette, Sequatchie Cove “Shakerag Blue” Cheese, Pistachio, Dried Strawberry
10

Appetizers

 Fried Duck Confit Dumplings
Rosemary Ricotta, Smoked Oyster Mushrooms (from Michael Walker), Pickled Fennel, Orange Marmalade, Calabrese Aioli*
13

Sweet Potato-Goat Cheese Tart
Rudd Farm Sweet Potatoes, Pecan Phyllo Crust, Brussels Sprout Chips, Roasted Fig Puree, Apple-Red Onion Chutney, Lemon-Thyme Oil
11

Domestic Artisan Cheese Selection
Flat Bread, Seasonal Accompaniments
12

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

Fried Oysters
Andouille, Fall Chowchow, Roasted Tomato Rouille, Grilled Artichoke Remoulade
13

Small Plates and Entrees

Grilled Pork Tenderloin*
Lentils, House Cured Bacon, Butternut Squash, Brussels Sprouts, Peppercorn Demi Glace, Maple-Fig Glaze
17/24

Coriander Panko Dusted Trout Filet
Grilled Sweet Potato, Quinoa, Kale, Mango-Ginger Chutney, Kaffir Lime-Coconut Crema
17/24

Roasted Rack of Lamb
Caramelized Onion-Bellavitano Potato Gratin, House cured Bacon, Kale (Gate City Harvest), Roasted Red Pepper, Espresso Reduction, Marinated Fennel and Currants
22/35

Seared Sea Scallops*
Gnocchi, Gate City Harvest Kale, Peppadew Romesco, Burnt Honey Cream, Harmony Ridge Farm Apple, Almonds, Fried Capers
19/28

Grilled Angus Rib Eye*
Rosemary-Parmesan Potato Hash, French Beans, Oyster Mushroom Bordelaise, Roasted Tomato Aioli*, Cabernet Red Onion Relish
34

Buttermilk Fried Joyce Farms Chicken
Carolina Plantation Dirty Rice, Chicken Tasso, Roasted Brussels Sprouts, Ancho-Honey Glaze, Parsley-Dill Cream
20

Fennel Seed Dusted Salmon*
Roasted Cauliflower-Pine Nut Risotto, French Beans, Red Pepper-Pear Mostarda, Basil-White Truffle Puree
25

Skillet Seared Duck Breast*
Duck Cassoulet, French Beans, Rosemary Roasted Root Vegetables, Pomegranate Glace, Citrus Pistou
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.