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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

Loaded Potato Soup
Bacon, Green Onion, Ashe County Cheddar Cheese
9

Pozole Verde
Smoked Joyce Farms Chicken, Radish, Avocado, Plantain Frits
9

Organic Greens
Lusty Monk-Honey Vinaigrette, Smoked Pecans, Tasso Ham-Tomato Jam, Goat Lady Dairy “Lindale”
8

Baby Spinach Salad
Roasted Garlic-Buttermilk (Ran Lew Dairy) Dressing, Piquillo Pepper, Sunflower Seeds, Hard Boiled Egg (Massey Creek Farm), Pink Peppercorn Gastrique
9

Romaine Salad
Grilled House Cured Bacon (Heritage Pork), Roasted Tomatoes, Brioche Crouton, Preserved Lemon Aioli*
11

Appetizers

Pastilla
Braised Beef, Iberico Morcilla, Piquillo, Sour Cherry, Pistachio, Phyllo Crust, Grilled Artichoke, Manchego, Smoked Paprika-Sherry Gastrique
12

Rare Seared-Tea Cured Salmon
Spiced Naan, Morello Cherry-Hoisin Sauce, Pea Shoots (East Branch Ginger), Pickled Oyster Mushrooms (Michael Walker)
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
Parsley (East Branch Ginger) Pesto Aioli*, Lemon-Pickled Fennel, Fried Tasso Ham, Cornichon
13

Small Plates and Entrees

Grilled Pork Tenderloin*
Israeli Couscous, Smoked Feta, Sweet Peas, Roasted Carrots, Roasted Red Peppers, Green Onion Coulis, Currant-Nicoise Olive Tapenade
17/24

Bacon Panko Dusted Carolina Trout
Smoked Sunflower Seed-Artichoke-Goat Cheese Risotto, French Beans, Basil Coulis, Orange-Pink Peppercorn Aioli*, Pickled Vegetables
17/24

Dijon Rubbed Roasted Rack of Lamb
Apple-Country Ham (Good Night Brothers) Quinoa, Grilled Asparagus, Madeira Glace, Smoked Tomato Chutney
22/35

Seared Sea Scallops*
Truffled Potato Gratin, Grilled Asparagus, Spring Onion Crème Fraiche, Sea Salt-Lemon Glace, House Cured Bacon (Heritage Pork) Lardon
19/28

Grilled Rib Eye*
Fried Smashed Potatoes, French Beans, Lusty Monk Cream, Dried Strawberry Steak Sauce, Cabernet-Fennel Relish
34

Joyce Farms Chicken Milanese
Linguini, Portobello, Grilled Red Onion, Sweet Peas, Lemon-Peppadew Puree, Thyme-Almond Pesto
20

Cumin-Coriander Rubbed Skillet Seared Salmon*
Carolina Plantation Rice-Piquillo-Kale Sauté, Salsa Verde, Prickly Pear Cream, Carrot Curdito
25

Urfa Biber Rubbed Skillet Seared Duck Breast*
Manchego Polenta (Guilford Mill), French Beans, Raspberry-Beet (Harmony Ridge Farm) Chutney, Grilled Oyster Mushroom (Michael Walker) Reduction
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.