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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

Cauliflower Cream Soup
Truffle Oil, Chives
Cup 4 Bowl 6

Sausage and Lentil Soup
Toulouse Sausage, Lentils, Garlic-Parsley Pistou
Cup 4 Bowl 6

Salads

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

Organic Greens
Honey-Poppy Seed Dressing, Steeped Apricot, Marinated Fennel, Castelvetrano Olives, Sunflower Seeds Small
Small 6 Large 9

Fried Oyster Salad
Spinach, Champagne Vinaigrette, Pickled Pear, Meyer Lemon-Thyme Pesto, Tarragon-Dijon Crema
15

Almond Chicken Salad
Organic Greens, White Balsamic-Hibiscus Vinaigrette, Goat Cheese, Almonds, Candied Citrus
11

Crab Cake Salad
Organic Greens, Tarragon Vinaigrette, Radish, Apple, Pickled Red Onion, Pink Peppercorn Crema
15

Grilled Salmon* Salad
Organic Greens, Smoked Paprika Vinaigrette, Radish, Roasted Tomatoes, Country Ham
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 Sandwich
Lettuce, Tomato, Black Garlic Aioli, Red Pepper Jelly, Multigrain Bread
11

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

Undercurrent Burger*
Lettuce, Roasted Tomato, Fried Cheddar Curds, Green Harissa, Country Ham, Challah Bun
12

Brie, Eggs and Ham Sandwich
Rosemary Ham, Fried Egg, Brie, Bibb Lettuce, Lusty Monk-Apricot Preserves, Potato Bun
11

Open Face Meatloaf Sandwich
Madeira-Mushroom Gravy, Peppadew Relish, Spicy Tomatoes, Corn Bread
11

Entrees

Cornmeal Dusted Trout
Green Onion-Grit Cake, French Beans, Pickled Vegetables, Crawfish Remoulade
16

Grilled Chicken Breast
Potato Pave, Roasted Brussels Sprouts, Blackberry Puree, Balsamic Beets
16

Seared Salmon*
Roasted Tomato-Kale-Carrot, Quinoa, Parsley Pistou, Black Garlic Aioli*, Dry Cured Olives, Kumquats
16

Grilled Pork Tenderloin*
Manchego-Date-Chorizo Rice Pudding, Grilled Fennel, Kale, Sherry Reduction, Piquillo Aioli*
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.