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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

Soup

Carrot-Fennel Soup
Golden Raisin-Crab Sala
Cup 4 Bowl 6

Potato-Leek Soup
Thyme Crema, Bacon
Cup 4 Bowl 6

Salads

Spinach Salad
Honey-Thyme Vinaigrette, Pecanwood Smoked Bacon, Goat Cheese, Candied Walnuts
Small 6 Large 9

Organic Greens
Strawberry Crème Fraiche Dressing, Cornbread Crouton, Balsamic Reduction
Small 6 Large 9

Fried Oyster Salad
Spinach, Grapefruit-Shallot Vinaigrette, Grilled French Beans, Crisp Carrots, Country Ham Aioli*
15

Almond Chicken Salad
Meyer Lemon-Raspberry Vinaigrette, Smoked Pecans, Pink Peppercorn-Thyme Goat Cheese Peppadew
11

Crab Cake Salad
Organic Greens, Cucumber-Basil Vinaigrette, Radish, Apple-Parsley Remoulade, Grilled House Cured Bacon
15

Grilled Chicken Salad
Honey-Poppy Seed Dressing, Dates, Steeped Cherries, Buttermilk Blue Cheese, Potato Frits
15

Sandwiches

Served with a choice of: Fresh Fruit, French Fries, Potato Salad

Summerfield Farms Classic Burger*
Bibb Lettuce, Tomato, Bacon, Ashe County Cheddar, Challah Bun
11

Chicken Salad Sandwich 
Lettuce, Tomato, Bacon, Ramp Gastrique, Citrus Aioli*, Multigrain Bread
11

Smoked Pork Sandwich
Coffee Rubbed Pork Butt, Carolina Red Sauce, Sweet Curry Slaw, Tobacco Onions, Potato Bun
10

Undercurrent Burger*
Lettuce, Tomato, Pimento Cheese, Peppadew Puree, Chorizo Crumbles, Challah Bun
12

Grilled Portobello Wrap
Marinated Portobello, Artichokes, Truffle Sweet Pea Hummus, Mozzarella, Arugula, Dill Crema, Spinach Wrap
12

Smoked Turkey Sandwich
Port Salut, Bacon, Lettuce, Tomato, Buttermilk Fried Peppers, Lemon Aioli*, Multigrain Bread
11

Entrees

Cornmeal Dusted Trout
Green Rice, Squash, French Beans, Coconut-Coriander Cream, Pickled Red Onions
16

Grilled Chicken Breast
Fines Herb Farro, Sweet Peas, Pancetta, Honeysuckle Glaze, Romesco
16

Seared Salmon*
Apricot-Pistachio Quinoa, Peas, Ginger-Rhubarb Puree, Fennel Charmoula
16

Smoked Pork Tenderloin*
Roasted Poblano Grits, Grilled Asparagus, Strawberry-Coriander Sauce, Cocoa Nibb Pesto
16

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of food borne illness.

<< Click to Download PDF Menu >>

[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.