Dinner Menu

SMALL BITES

Spiced Pecans 5
Jalapeño Cheddar Corn Bread 5
Marinated Olives 5
House Spiced Pork Rinds 5
Chef Snack 7
Tomato Bisque 4 / 6

Chef’s Tasting Menu & Wine Pairing
Chef Michael Reppert’s Seasonal Six Course Menu 45 / 25

STARTERS

Local Artisan Cheese Board
Assorted Local Cheeses, Pickled Vegetables, Olives, Spiced Pecans, Baked Lavash Half 10 / Full 17

House Cured Butcher Board
Assorted Cured Meats, Charcuterie, Pickled Vegetables, Olives, Spiced Pecans, Baked Lavash Half 10 / Full 17

Fruits of the Sea
PEI Mussels, Little Neck Clams, Garlic, White Wine Butter Sauce, Baked Lavash & Toasted Bread 17

Charred Steak & Fruit  (GF)
Grilled Steak & Seasonal Fruit, Pistachios, Blue Cheese, Roasted Leaks, Basil 15

Seared Scallops
Two Sea Scallops*, Cured Pork Belly, Corn Succotash, Fried Leaks 17

Thai Brussels Sprouts (VG) (GF)
Roasted Brussels Sprouts, House Thai Chili Sauce, Peanuts, Feta Cheese, Basil & Mint 13

GARDEN

Arugula (VG)
Baby Arugula, Burgundy Poached Pear, Pickled Red Onions, Spiced Pecans, Blue Cheese, Pear Vinaigrette, Red Wine Reduction 10

Roasted Beet (GF) (VG)
Roasted Beet Puree, Spinach, Frisee, Honey Goat Cheese, Red Wine Dressing, Balsamic Reduction 13

Warm Fruit & Local Brie (GF) (VG)
Local Snow Camp Brie, Warm Macerated Seasonal Fruit, Cherry Tomatoes, Spiced Pecans 16

Farro Salad
Farro, Fried Kale & Brussel Leaves, Goat Cheese, Sunflower Seeds, Cranberry Vinaigrette, Red Wine Reduction 13

Caesar Salad
Chopped House Greens, House Caesar Dressing, Local Tomato, Buttermilk Biscuit Croutons, Pecorino Romano 12

Vegetarian and vegan

Vegan Truffle Mushroom Risotto (GF)
Local Mushrooms, Seasonal Vegetables, Hemp Milk, Nutritional Yeast, Black Eye Pea Puree, Fresh Truffle 15

Vegan Crispy Black Bean Croquettes
Two Black Bean Croquettes, Sliced Avocado, Pico de Gallo, Pickled Mustard Seeds, Peanut Red Pepper Sauce 17

Mushroom and Gnocchi Ragu (VG)
Local Mushrooms, Lentils, House Made Gnocchi, Hearty Ragu, Pecorino Romano 19

Goat Cheese Corn Pie
Roasted Sweet Corn, Goat Cheese, Pecan Crust, Wilted Kale, Mushroom Tomato White Wine Sauce 22

Vegetable Wellington
Seasonal Vegetable Stuffed Filo Dough, Pecans, Figs, Wilted Spring Greens, Whipped Potatoes, Jalapeño Cherry Sauce 22

FARM

Southern-Style Chicken Ramen
Sweet Tea Brined Heritage Farms Fried Chicken Breast, Shoyu Broth, Cucumber Kimchi, Soy Pickled Jalapenos, B&B Pickled Okra, Corn Salsa, Dashi, Burnt Garlic 28

Blackbird Steak*
Chef’s Choice Cut, Whipped Potatoes, Seasonal Vegetables MKT Price

Lamb Cottage Pie (GF)
Lamb Meatball, Creamy Corn Grits, Sautéed Seasonal Vegetables, Lamb Demi 31

Cold Smoked Heritage Pork Chop
Spiced Sweet Potato Mash, Local Collard Greens 28

SEA

Local trout & Scallop Risotto
Local Trout, Two Seared Scallops*, Spring Vegetable Risotto, Lemon Beurre Blanc 36

Seared Salmon
8oz Salmon Filet*u, Whipped Potatoes, Honey Mustard Horseradish Brussels 34

Seafood Pirlau
PEI Mussels, Clams, NC Shrimp, Andouille Sausage, Rice Cake, Spiced Tomato Broth, Bell Peppers, Toasted Bread 34

(GF) Gluten Free / (VG) Vegetarian
Chef Mike Reppert worked extensively in Boston, MA before moving to Asheville.
*These items can be cooked to order. Consuming raw or undercooked ingredients may increase your risk of food borne illness.
20% gratuity will be applied for parties of eight or more