Dinner Menu

Menu Subject to Change Daily

SNACKS

Spiced Pecans 6 (GF)
Butter Honey glazed Jalapeño Cheddar Corn Bread 6
Lemon zested Marinated Olives 6
House Spiced Pork Rinds W/ honey 6 (GF)
Tomato Gazpacho 6/10 (GF)
Seasonal Soup 6/10 (GF)
Pull-Apart French Bread W/ Pecorino 9
Pull Apart Olive-Infused French Bread w/Pecorino 10

STARTERS

Chef’s Snack
Daily Special Starter, Market Price

Local Artisan Cheese Board
Artisan Cheese, Served with Proper Accoutrements
Thomasville Tomme 5.5
Hickory Grove 5.5
Asher Blue 6.5
Campo 6
Rocket’s Robiola 7
Manchego 7
Calvander 7

Butcher Board
Charcuterie, Served with Proper Accoutrements
Tasso Ham 5.5
Dry Aged Chorizo 6
Felino Salame 8
Andouille 6
Italian Sausage 6

Fruits of the Sea
White Wine Cream Sauce, Toasted Bread 17

Steak Tar-tar *
Diced Tenderloin, Egg Yolk, Lime Juice, House Chili Spice 18

Fried Cauliflower (GF)
Goat Cheese Spread. Spiced Pecans, Balsamic Reduction 16

Roasted Bone Marrow
Parsley Caper Lemon Salad, Toasted Bread 19

Fried Brussels (GF)
Goat Cheese Spread. Spiced Pecans, Balsamic Reduction 16

Seared Scallops
Two Seared Scallops, Pea Puree, Succotash, Tasso 19

GARDEN

Warm Fruit & Local Brie (GF)
Local Greens and Snow Camp Brie, Warm Macerated Seasonal Fruit, Cherry Tomatoes, Spiced Pecans, Champagne Vinaigrette 19

Arugula (GF)
Local Arugula, Poached Pear, Pickled Red Onions, Spiced Pecans, Blue Cheese, Pear Vinaigrette, Wine Reduction 16

Roasted Beet and Asparagus (GF)
Roasted Red & Golden Beets, Asparagus, Local Greens, Whipped Goat Cheese, Pancetta Crisp, Olive Oil Emulsion 16

Mixed Greens Caesar
Local Greens, House Caesar Dressing, Local Tomato, Buttermilk Biscuit Croutons, Pecorino, Romano 17

VEGETARIAN & VEGAN

Vegetarian Truffle Mushroom Risotto (GF)
Creamy Risotto With Local Mushrooms, Seasonal Vegetables, Butter, Nutritional Yeast, Fresh Truffle, Basil Pesto / Vegan Available* 29

Southern Vegan Cassoulet (GF)
Black Lentils, Sweet Potatoes, White Beans, Red Rice, Seasonal Vegetables, Sautéed Greens, Garlic, Shallots, Sherry Vinaigrette, Nutritional Yeast 27

Goat Cheese Corn Pie (GF)
Roasted Corn, Goat Cheese, Pecan Crust, Spinach Cream, Collard Greens, Mushroom and Tomato White Wine Sauce 29

Vegetable Wellington
Seasonal Vegetable Stuffed Filo Dough, Pecans, Figs, Collard Greens, Sweet Potatoes, Jalapeño Cherry Sauce 29

 

A la carte Add-ons

Scallop / 7 per scallop
Trout / 11 per filet
Steak Tips / 12 per 3 oz.
Shrimp / 4 per shrimp
Roasted veg / 6 per plate

FARM

Blackbird Steaks* (GF)
Roasted Baby Carrots, Fingerling Potatoes, House Demi

6 oz. 100% Grass Fed Tenderloin 46
-Or-
10 oz. Bistro Tender 46

Cold Smoked Thick Cut Heritage Pork Chop* (GF)
Smoked Gouda Sweet Potato Biscuit Pudding, Braised Collards, Mustard Cream Sauce 34

Chicken and Shrimp pasta
Braised Chicken, Brass Town Beef Sausage, Gulf Shrimp, Garlic, Shallots Braising Jus, Herb Cream Pecorino 34

Braised Beef
Twelve Hour Slow Cooked Beef, Creamy Root Veg Puree, Asparagus, Roasted Mushrooms, Braising Jus, Pecorino 36

Seared Duck Breast
Parsnip-Potato Puree, Succotash, Asparagus, Demi Glaze 45

SEA

WNC Mountain Trout & Scallop Risotto (GF)
House Risotto, Mountain Trout, 2 Scallops*, Seasonal Vegetables, Sundried Tomato Gremolata 39

Seafood Pirlau
PEI Mussels, Shrimp, Crawfish, Sausage, Spiced Rice Cake, Spiced Tomato Broth, Bell Peppers, Toasted Bread 38

Fresh Catch
Today’s Special with Chef’s Choice of Sides MKT

There is a $4 split charge on items from the garden, vegetarian, farm, & sea portions of the menu.

(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 foodborne illness. Kitchen appreciation added, A 20% gratuity is applied to all parties of 5 or more. We offer a 3.5% discount if paying cash.