book a table

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: 10:30-1:30

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

Grilled Corn Chowder
Roasted Tomato-Thyme Oil, Green Onion (Gate City Harvest)
9

Fall Squash Bisque
Smoked Pecans, Pumpkin Seed Oil, Sherry Cream
9

Organic Greens
Green Goddess Dressing, Summer Vegetable Ribbons, Grape Tomatoes (Gate City Harvest), Feta
8

Baby Spinach Salad
Roasted Tomato-Buttermilk (Ran Lew Dairy) Dressing, Pickled Fennel, Cucumber, Parmesan Crouton
9

Local Greens Salad
Sorghum-Balsamic Vinaigrette, Country Ham (Good Night Brothers), Smoked Gouda, Pumpkin Seeds, Whiskey Steeped Figs
10

Appetizers

Apple-Roasted Red Onion Tart
Sweet Grass Dairy “Griffin”, Hazelnuts, Dried Cherry, Hickory Glaze
11

Ginger Poached Tuna*
Roasted Spaghetti Squash Salad, Japanese Mayonnaise, Red Wine-Lime Reduction, Fried Soba Noodles
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
Tomato (Rudd Farm)-Cucumber (Rudd Farm)-Dill Salad, Bacon-Buttermilk (Ran Lew Dairy) Cream, Lemon Gastrique
13

Scotch Okra
Panko breaded, Chorizo (Harmony Ridge Farm) wrapped, Pimento Cheese stuffed Okra (Rudd Farm), Deviled Egg, Roasted Garlic-Parsley Cream, Pickled Peppers (Gate City Harvest)
12

Small Plates and Entrees

Grilled Pork Tenderloin*
Tasso Ham Dirty Rice, Summer Squash-Sweet Corn Sauté (Rudd Farm), Green Tomato Aioli, Grilled Peach-Fennel Salsa (Rudd Farm)
17/24

Cornmeal Dusted Rainbow Trout
Piquillo Grits (Guilford Mill), Pan Roasted Okra (Rudd Farm), Sweet Corn (Rudd Farm), Rudd Farm Zucchini-Pepper Slaw, Sesame-Peanut Pesto
17/24

Roasted Rack of Lamb
Sweet Potato-Roasted Beet (Harmony Ridge Farm) Farotto, French Beans, Horseradish-Balsamic Demi Glace, Apple (Harmony Ridge Farm)-Rosemary Relish
24/37

Seared Sea Scallops*
Truffle Polenta (Guilford Mill), Parsley Cauliflower, Sweet Garlic-Hazelnut Cream, Roasted Red Pepper-Fennel Salad
19/28

Grilled Angus Rib Eye*
Maple Smoked New Potatoes, Confit Leeks, French Beans, Peri-Peri Sauce, Morello Cherry Butter
34

Buttermilk Fried Joyce Farms Chicken Breast
Israeli Couscous, House Cured Bacon, Mushrooms, Gate City Harvest Kale, Rudd Farm Heirloom Tomato Sauce, Parmesan Crema, Gate City Harvest Cucumber Mostarda
20

Fennel Seed Dusted Seared Salmon*
Ratatouille, Artichoke Aioli, Rosemary-Sunflower Seed Crumble, Sunflower Shoot (East Branch Ginger) Salad, White Balsamic-Basil Glaze
25

Skillet Seared Duck Breast*
Manchego-Butternut Squash (Harmony Ridge Farm)Tart, Sautéed Kale-Mushrooms-Sweety Drop Peppers, Smoked Paprika Roasted Almonds, Pomegranate ReductionDinner
28

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

Click HERE to download the latest menu.

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.