Our Menu

Hand-breaded squid from locals seafood miso aoli, pickled peppers, fried basil.

Raw cauliflower & radicchio salad house-made preserved lemon dressing mackerel tonnato & toasted sunflower seeds.

Lion’s maine mushrooms from grill & spore boulted bakery levain, whipped ricotta pickled shallot & fresh herbs.

Crisp potato puffs manchego béchamel grated manchego & truffle oil.

Ahi tuna loin blood orange jalapeño vinaigrette spring cucumbers & radishes.

Marinated beets & local berries (blue sky farms) fresh burrata cheese & toasted hazelnuts.

Snap peas (blue sky farms) house-made honey mustard fresh horseradish.

Boxcar handmade cheeses toasted boulted Bakery Levain local honey, house-made pickles & lavender almonds.

House-made chicken liver mousse, boulted bakery Levain seasonal pickled fruit olive oil, & smoked salt.

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

Cheese-filled gnocchi tossed in a spicy house made red sauce with burrata cheese & crispy prosciutto.

Medium rare 6oz. cut from the top sirloin served with sautéed garlic green beans rustic onion rings, salsa verde, & guindella 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.

Lemon-scented sweet tea meringue pie with a sprig of mint.

Soft & silky vanilla cream topped with slow roasted local strawberries , toasted black pepper, and balsamic reduction.