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: 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

Cauliflower Cream Soup
Black Truffle Oil, Chives
9

Sausage and Lentil Soup
Toulouse Sausage, Lentils, Aromatics, Roasted Garlic-Parsley (from East Branch Ginger), Pistou, Parmesan Crisp
9

Organic Greens
Honey-Poppy Seed Vinaigrette, Grilled Butternut Squash (from Harmony Ridge Farm), Roasted Red Onion, Pumpkin Seeds, Dried Cranberry, Maple Smoked Cheddar
8

Baby Spinach Salad
White Balsamic-Hibiscus Vinaigrette, Goat Cheese, Roasted Almonds, Candied Citrus
9

Local Greens Salad
Gate City Harvest Greens, Smoked Paprika-Lusty Monk Vinaigrette, Fried Cheddar Curds from Ashe County Cheese, Roasted Tomatoes, Radish (from Gate City Harvest), Good Night Brothers Country Ham
10

Appetizers

Beef and Forest Mushroom Terrine
Smoked Pine Nuts, Carr Valley “Black Goat Truffle” Cheese, Balsamic Beets from Gate City Harvest,
Rosemary-Mustard, Black Garlic Aioli*
12

Smoked Mozzarella Arancini
Green Harissa, Spicy Tomatoes, Shaved Parmesan
11

Domestic Artisan Cheese Selection
Flat Bread, Seasonal Accompaniments
12

Lobster and Shrimp Spring Rolls
Soy-Ginger Dipping Sauce and Shoyu Reduction
11

Fried Oysters
Michael Walker Oyster Mushroom-Salsify Ragout, Champagne-Honey Pickled Pear, Meyer Lemon-Thyme Pesto
13

Salmon Brandade
Grilled Ciabatta, Marinated Fennel, Preserved Lemon Gremolatta, Castelvetrano Olives, Pink Peppercorn Crema
12

Small Plates and Entrees

Grilled Pork Tenderloin*
Harmony Ridge Farm Sweet Potato-Turnip Hash, French Beans, Smoked Cherry-Guajillo Reduction, Quince Chutney
17/24

Cornmeal Dusted Trout Filet
Old Mill of Guilford Cornmeal, Almond Spaetzle, Cauliflower, Brussels Sprouts, House Cured Bacon (from Heritage Pork), Gold Raisin-Caraway Puree, Horseradish Crema, Harmony Ridge Farm Apple
17/24

Roasted Rack of Lamb
Savory Rice Pudding with Manchego, Dates and Chorizo, Grilled Fennel, Gate City Harvest Kale, Piquillo Aioli*, Sherry Reduction
22/35

Seared Sea Scallops*
Green Onion Stone Old Mill of Guilford Ground Grit Cake, Lusty Monk Roasted Apples (from Harmony Ridge Farm) and Carrots, Crawfish Remoulade, Red Pepper Jelly, Tobacco Onions
19/28

Grilled Angus Rib Eye*
Smoked Parsley (from East Branch Ginger) – Sage Whipped Potatoes, French Beans, Roasted Garlic Demi Glace, Bourbon-Fig Compote
34

Roasted Joyce Farms Chicken
Roasted Red Pepper, Artichoke, Linguini, Meyer Lemon-Rosemary Jus, Black Garlic-Sun Dried Tomato Tapenade
20

Skillet Seared Salmon*
Sesame-Ginger Rice Cake, Brussels Sprouts, Harmony Ridge Farm Carrots, Parsnips, Calamansi Puree, White Soy-Hibiscus Glaze
25

Skillet Seared Duck Breast*
Potato Pavé, Roasted Carrots, Michael Walker Oyster Mushrooms, Gate City Harvest Kale, Blackberry Puree, Dry Cured Olives, Kumquats
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.