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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-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

Apple-Parsnip Soup
Orange-Rosemary Puree, Coriander Pumpkin Seeds
9

Mushroom Cream Soup
Saffron-Shrimp Crema, Tomato Oil, Pea Shoots
9

Baby Spinach Salad
Honey-Thyme Vinaigrette, Candied Walnuts, Bacon, Goat Cheese
8

Organic Greens
Meyer Lemon Vinaigrette, Dried Blueberries, Brie, Honey Glazed Almonds, Lavender Crema
9

Local Greens Salad
Gate City Harvest Greens, Roasted Apple (Harmony Ridge Farm) Vinaigrette, Candied Walnuts, Sweet Grass Dairy “Green Hill”, Crisp Shallot, Candied Citrus
10

Appetizers

Smoked Duck Confit Tart
Dried Blueberries, Carr Valley “Cocoa Cardona”, Roasted Beets (Gate City Harvest), Pomegranate Glaze
13

Crawfish-Tasso Flatbread
Sesame Flatbread, Creole Sauce, House Made Mozzarella, Lusty Monk Cream, Pickled Vegetables
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
Roasted Tomato-Fennel Salad, Peppadew Remoulade, Lemon-Basil Pesto
13

Smoked Salmon Timbale
Smoked Salmon Tartare, Dijon Potatoes, Pickled Fennel, Dill Crème Fraiche, Citrus Caviar
12

Small Plates and Entrees

Grilled Maple Smoked Pork Tenderloin
White Cheddar-Arugula Risotto, Caramelized Onion, Brussels Sprouts, Country Ham, Charred Tomato Aioli, Ancho-Lusty Monk Reduction
17/24

Fennel Seed Panko Dusted Rainbow Trout
Sweet Garlic Polenta, Citrus braised Fennel, Arugula, Sweet Peas, Almond Aioli, Smoked Paprika-Piquillo Puree
17/24

Roasted Rack of Lamb
Aji-Amarillo Roasted Fingerling Potatoes, Roasted Cauliflower, Brussels Sprouts, Curry-Gold Raisin Chutney, Mint Chimichurri
24/37

Seared Sea Scallops*
Roasted Sweet Potato Puree (Harmony Ridge Farm), Michael Walker Oyster Mushrooms, Carrots (Harmony Ridge Farm), Parsnips, Blood Orange Glace, Balsamic-Brown Butter
19/28

Grilled Angus Rib Eye
Horseradish-Chive Potato Coquette, Grilled Asparagus, Tomato-Tarragon Demi Glace, Truffle-Peppercorn Crema, Crisp Shallot
34

Grilled Lemon-Rosemary Joyce Farms Chicken Breast
Parmesan-Sunflower Seed Quinoa, Grilled Asparagus, Preserved Lemon Pesto, White Balsamic-Apple Chutney
20

Skillet Seared Salmon* 
Asparagus-Oyster Mushroom Couscous, Celery Root Cream, Cherry-Thyme Puree, Almond-Radish-Buckwheat Shoot Salad
25

Maple Smoked Duck Breast*
Pecan Charleston Ice Cream, Collard Greens, Bourbon-Sage Reduction, Heritage Pork Bacon-Cherry Jam
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.