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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.


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

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

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

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

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


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*

Smoked Mozzarella Arancini
Green Harissa, Spicy Tomatoes, Shaved Parmesan

Domestic Artisan Cheese Selection
Flat Bread, Seasonal Accompaniments

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

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

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

Small Plates and Entrees

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

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

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

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

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

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

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

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

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.