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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

Sweet Potato Soup
Cashew-Coriander Pistou. Peppadew
Cup 4 Bowl 6

French Onion Soup
Lusty Monk-Calvander Palmier
Cup 4 Bowl 6

Salads

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

Organic Greens
Avocado-Buttermilk Dressing, Bacon, Roasted Tomato, Egg, Lemon-Fennel Relish
Small 6 Large 9

Fried Oyster Salad
Spinach, Warm Bacon Vinaigrette, Fall Chowchow, Roasted Tomato, Calabrese Aioli*
15

Almond Chicken Salad
Organic Greens, Balsamic Vinaigrette, Dried Strawberries, White Balsamic Cream, Pickled Fennel
11

Crab Cake Salad
Organic Greens, Lemon Vinaigrette, Pistachio, Roasted Red Pepper, Grilled Artichoke Remoulade
15

Grilled Salmon* Salad
Organic Greens, Ginger Vinaigrette, Citrus-Soy Glaze, Radish, Sesame Carrots, Fried Wontons
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

Almond Chicken Salad Wrap
Lettuce, Tomato, Orange Marmalade, Red Onion, Balsamic Mayonnaise
11

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

Undercurrent Burger*
Lettuce, Andouille, Roasted Tomato Rouille, Lusty Monk Aioli, Pickled Vegetables, Challah Bun
12

Smoked Pork Loin Sandwich
Bacon, Tomato, Lindale, Ancho Mustard, Chimichurri Aioli, Multigrain Bread
11

Smoked Turkey Sandwich
Smoked Turkey Breast, Cranberry-Citrus Goat Cheese, Red Onion, Lettuce, Peppercorn Mayonnaise, Roast Fig Puree, Oat Bread
11

Entrees

Coriander Panko Dusted Trout
Quinoa, Kale, Grilled Sweet Potato, Mango-Ginger Chutney, Kaffir Lime-Coconut Crema
16

Grilled Chicken Breast
Chicken Tasso Plantation Rice, Roasted Brussels Sprouts, Honey-Ancho Glaze, Parsley-Dill Cream
16

Grilled Pork Tenderloin*
Parmesan Potato Hash, French Beans, Oyster Mushroom, Tomato Aioli, Red Onion Relish
16

Seared Salmon*
Roasted Cauliflower-Pine Nut Risotto, French Beans, Red Pepper-Pear Mostarda, Basil-White Truffle Puree
16

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