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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: 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

Watermelon Gazpacho
Aji Amarillo Crema, Mint-Lime Avocado
9

Organic Greens
Green Goddess Dressing, Summer Vegetable Ribbons, Grape Tomatoes, Feta
8

Baby Spinach Salad
Basil-Molasses Vinaigrette, Pecan Granola, Dried Cherries, Peppadew, Orange Crema
9

Local Greens Salad
Gate City Harvest Local Greens Herb Buttermilk (from Ran Lew Dairy) Dressing, Rudd Farm Tomato, Radish, Rudd Farm Cucumber, Fried Ashe County Smoked Cheese Curds
10

Appetizers

Fried Green Tomatoes
Pimento Cheese, Good Night Brothers Country Ham, Honey-Lusty Monk Glaze, Dill Tartar Sauce
12

Grilled Shrimp Lettuce Wraps
Bibb Lettuce, White Sauce, Jicama Slaw, Roasted Peach Salsa, Chimichurri
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
Green Onion (from Gate City Harvest) Spoon Bread, Tasso Ham Gravy, Pickled Vegetables, Tomato Relish
13

Harmony Ridge Farm Duck Liver Torchon
Poached Duck Liver, Boxcarr Creamery “Cotton Bell”, Rhubarb Chutney, Virginia Cherry Reduction, Brioche Toast
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
17/24

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

Roasted Rack of Lamb
Rosemary-Lavender Rub, Dijon Roasted Cauliflower, Grilled Asparagus, Roasted Tomato-Cured Olive Tapenade, Blackberry Gastrique
24/37

Seared Sea Scallops*
Sweet Potato (Harmony Ridge Farm) – Black Bean Hash, Kale (Gate City Harvest), Papaya Relish, Kiwi Puree, Jerked Mushrooms (Michael Walker)
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, Michael Walker Mushrooms, Gate City Harvest Kale, Heirloom Tomato Sauce (Rudd Farm), Parmesan Crema, Cucumber Mostarda
20

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

Skillet Seared Duck Breast*
Peppercorn-Thyme Charleston Ice Cream, Arugula, Grilled Summer Squash (Rudd Farm), Ancho-Blueberry Reduction, Pickled Beets (Gate City Harvest)
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.