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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

Roasted Green Tomato Soup
Sweet Garlic-Basil Crema, Marcona Almonds
9

Chilled Ancho-Sour Cherry Soup
Grilled Fennel Relish, Cilantro Sour Cream, Chorizo
9

Organic Greens
Rudd Farm Watermelon Vinaigrette, Feta, Pine Nuts, Cucumber (from Rudd Farm)
8

Baby Spinach Salad
Roasted Garlic Vinaigrette, Pickled Red Onion, Roasted Corn, Bacon Aioli*, Ancho Sunflower Seeds
9

Local Greens Salad
Locally Grown Greens (Gate City Harvest), Lemon-White Balsamic Vinaigrette, Shaved Fennel, Grape Tomatoes, Basil (from Undercurrent’s garden) Oil, Boxcarr Cheese Co. “Lissome”, Garlic Crouton
11

Appetizers

Fried Green Tomatoes
Pimento Cheese (from Ashe County Cheese), Crisp Country Ham (from Good Night Brothers), Lusty Monk-Peppadew Sauce
12

Grilled Mushroom Flatbread
Grilled Oyster Mushrooms (from Michael Walker), Roasted Eggplant-Artichoke Puree, Smoked House Made Mozzarella, Roasted Tomato Jam, Black Garlic Glace, Ran Lew Dairy Buttermilk Flatbread
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
Preserved Lemon-Kohlrabi UC Salad, Red Pepper Pistou Green Peppercorn-Caraway Aioli*
13

Small Plates and Entrees

Grilled Pork Tenderloin*
Poblano-Potato Hash, Rudd Farm Okra, Smoked Corn Relish, Peppadew-Peach Puree
17/24

Pumpkin Seed-Panko Dusted Carolina Trout
Tasso Ham-Quinoa Sauté, French Beans, Grilled Corn (Rudd Farm) Remoulade, Garlic Pickled Watermelon (Rudd Farm) Rind
17/24

Garam Masala Rubbed Roasted Rack of Lamb
Tamarind Lentils, Rudd Farm Bell Peppers, Grilled Fairy Tale Eggplant (from Rudd Farm), Undercurrent Garden’s Cherry-Jalapeño Reduction, Coriander-Peach Chutney
22/35

Seared Sea Scallops*
Rudd Farm Ginger-Cantaloupe Puree, Urfa Biber-Pink Peppercorn Crème Fraiche, Basil Jasmine Rice, Cucumber-Fennel Salad
19/28

Grilled Rib Eye*
Lusty Monk Fingerling Potatoes, French Beans, Roasted Tomato-Shallot Demi Glace, Lemon Thyme (from Undercurrent Garden) Goat Cheese
34

Buttermilk Fried Joyce Farms Chicken Breast
Ran Lew Dairy Buttermilk, Carolina Plantation Rice, Charred Tomato-Pepper (Gate City Harvest) Ragout, Chowchow, Basil Crema
20

Skillet Seared Salmon*
Grilled Summer Squash-Roasted Pepper-Okra Couscous, Cucumber-Dill Cream, Orange-Fenugreek Tahini
25

Aromatic Rubbed Skillet Seared Duck Breast*
Rudd Farm Sweet Corn-Chive Farinata, Roasted Tomato Succotash, Duck Cracklin’-Avocado Crema, Smoked Honey-Guajillo Gastrique
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.