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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

Carrot-Fennel Soup
Curry Yogurt, Gold Raisin-Crab Salad
9

Potato-Leek Soup
Thyme Crema, Bacon
8

Organic Greens
Rudd Farm Strawberry Crème Fraiche Dressing, Pink Peppercorn-Thyme Goat Cheese, Pine Nuts, Balsamic Reduction
8

Baby Spinach Salad
Cucumber-Basil Vinaigrette, Dill Crema, Radish (Harmony Ridge Farm), Corn Bread (Old Mill of Guilford) Crouton, Grilled House Cured Bacon
9

Local Greens Salad
Gate City Harvest Greens, Honey-Poppy Seed Vinaigrette, Dates, Steeped Cherries, Buttermilk Blue Cheese, Potato Frits
10

Appetizers

Crab-Green Onion Hushpuppies
Pickled Vegetables, Lusty Monk (Gate City Harvest) Cream, Peppadew Puree
13

Grilled Vegetable Flat Bread
Summer Squash, Artichokes, Bell Peppers, Truffle-Sweet Pea Hummus, Mozzarella, Thyme Crema, Ramp Gastrique
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
Local Greens, Waldorf Dressing, Grapes, Celery, Walnuts, Apple-Parsley (East Branch Ginger) Remoulade
13

Braised Beef Vol au Vent
Roasted Tomato braised Beef, Puff Pastry, Cabernet Pearl Onions, Goat Lady Dairy “Providence”, Honey Glazed Spring Vegetables
12

Small Plates and Entrees

Grilled Pork Tenderloin*
Egg Noodles, Smoked Oyster Mushrooms (Michael Walker), Carrots (Harmony Ridge Farm), Peas, Cherry-Kentuckyaki Glace, Sour Orange Mayonnaise, Pea Shoots (East Branch Ginger), Radish (Harmony Ridge Farm), Sesame-Peanuts
17/24

Grilled Rainbow Trout
House Cured Bacon (Heritage Pork)-Giant White Bean Ragout, Grilled Asparagus, Dill-Lusty Monk Butter, Lemon-Artichoke Relish
17/24

Roasted Rack of Lamb
Rioja Style Potatoes, Spanish Chorizo, Grilled Asparagus, Romesco Sauce, Madeira Reduction
24/37

Seared Sea Scallops*
Fines Herb Farro, Salsify Cream, Sweet Peas, Pancetta, Honeysuckle Glaze
19/28

Grilled Angus Rib Eye*
Parsley (East Branch Ginger) Fingerling Potatoes, French Beans, Dried Strawberry Bordelaise, Brandied Mushroom Duxelle
34

Skillet Seared Joyce Farms Chicken Breast
Green Rice, Summer Squash, Blistered Peppers, Coconut-Coriander Cream, Mojo Sauce, Lime Pickled Red Onions
20

Skillet Seared Salmon*
Apricot-Pistachio Quinoa, French Beans, Ginger-Rhubarb Puree, Fennel Charmoula, Fried Leeks
25

Skillet Seared Duck Breast*
Roasted Poblano Grits, Summer Squash, Peppers, Rudd Farm Strawberry-Coriander Sauce, Cocoa Nib Pesto, Vanilla Queso Fresco (Homeland Creamery)
28

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

 

We add a service charge of 20% to parties of 5 or more.
* 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.