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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

Smoked Pork-Sweet Soy Soup
Heritage Pork, Carrots, Snow Peas, Mushrooms, Plantation Rice, Green Onion, Cilantro (from East Branch Ginger), Toasted Sesame Seeds
9

Strawberry Soup
Rudd Farm Strawberries, Orange-Urfa Biber Crema, Honey Glazed Sunflower Seeds
9

Organic Greens
Green Goddess Dressing, Lemon Cucumber, Peppadew Peppers, Garlic Crouton
8

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

Local Greens Salad
Locally Grown Greens, Pomegranate-Smoked Paprika Vinaigrette, Quinoa, Looking Glass Creamery “Drovers Road Cheddar”, Beets, Marcona Almonds
11

Appetizers

Ricotta Fritters
Grilled Asparagus, Truffled Tomato 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
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
Cucumber, Fennel, Bell Pepper Agrodolce, Green Peppercorn-Citrus Remoulade
13

Small Plates and Entrees

Grilled Pork Tenderloin*
Red Pepper-Stone Ground Grits (Guilford Mill), French Beans, Bourbon Braised Onions, Swamp Pop “File Root Beer” Glace, House Cured Bacon (Heritage Pork) - Bertie County Peanuts Crumble
17/24

Guilford Mill Cornmeal Dusted Carolina Trout
Black Beans, Carolina Plantation Rice, Chorizo, Guacamole Salad, Coriander-Pineapple Puree, Coconut-Curry Crema
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*
Cabernet Braised Potatoes, Grilled Asparagus, Tarragon-Horseradish Cream, Shallot Confit
34

Panko Breaded Joyce Farms Chicken Breast
Forbidden Rice, Oyster Mushrooms (Michael Walker), Carrots, Snow Peas, Bok Choy, Boiled Egg (Massey Creek Farm), Radish, Black Garlic Reduction, Japanese Mayonnaise
20

Skillet Seared Salmon*
Almond Freekah, Grilled Asparagus, Preserved Lemon Crema, Strawberry (Rudd Farm) - Rhubarb (Harmony Ridge Farm) Compote
25

Aromatic Rubbed Skillet Seared Duck Breast*
Sesame Charleston Ice Cream, Snow Peas, Summer Squash, 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.