Our Menu

Crisp potato puffs with Manchego béchamel

House-made chicken liver mousse on Boulted Bakery levain with seasonal pickled fruit & smoked salt

Blue Sky Farms snap peas with fresh horseradish and house made honey mustard

Hand cut Ahi tuna loin dressed with blood orange and jalapeño, spring cucumber and radish

Lion’s Mane mushrooms from Gill and Spore, served on whipped ricotta toast with fresh herbs and pickled shallot

Raw cauliflower and radicchio salad with house made preserved lemon dressing, mackerel tonnato, and toasted sunflower seeds.

Hand breaded squid from Local s Seafood, lightly fried and served with pick led peppers, herbs, and
black garlic aioli for dipping

NC whitefish whipped brandade served with local crudités and toasted Levain for dipping

Local berries and marinated beets from Blue Sky Farms with fresh burrata cheese and toas ted hazelnuts

A selection of Boxcarr handmade cheese, house-made labneh, toasted Boulted Bakery bread, local honey, house-made pickles, marinated olives, lavender almonds, and whole grain mustard

Pan seared crispy chicken thigh with North Carolina pecan romesco, grilled baby zucchini, and green olive relish

Creamy Italian style rice tossed with fresh peas , spring vegetables , sunflower seed pesto, topped with
a soft poached egg

Medium rare 6oz cut from the top sirloin, served with rustic onion rings , salsa verde and guindilla peppers

7oz burger blend of brisket and chuck with pimento cheese, pickled jalapeño, and a fried green tomato on a brioche bun served with a salad of local greens

Basque style “burnt” cheesecake with rose and berry jam, smoked salt, and olive oil

Soft and silky vanilla cream topping with slow roasted local strawberries , toasted black pepper, and
reduced balsamic

Sticky toffee pudding served warm with caramelized dates and salt y tahini caramel.