Dinner Menu

SMALL BITES

Spiced Pecans 5
Jalapeño Cheddar Corn Bread 5
Marinated Olives 5
House Spiced Pork Rinds 5
Soup of the Day 4 / 6

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

STARTERS

Arugula Salad
Baby Arugula, Red Wine Poached Pear, Pickled Red Onions, Spiced Pecans, Blue Cheese, Pear Vinaigrette, Red Wine Reduction 10 

Roasted Golden Beet Salad
(GF) (VG) Golden Beets, Baby Arugula, Frisee, Goat Cheese, Chopped Pecans, Balsamic Reduction 13 

Cheese Board for One or Two
Assorted Local Cheeses, Pickled Vegetables, Olives, Spiced Pecans, House Crackers 10 / 16 

Butcher Board for One or Two
Assorted Cured Meats, House Charcuterie, Pickled Vegetables, Olives, Spiced Pecans, House Crackers 10 / 16 

Crawfish Sliders
Louisiana Crawfish, Creole Spiced House Mayo, Shredded Lettuce, House Baked Roll 15 

Roasted Bone Marrow
Oven Roasted Beef Bone, Glazed Mushrooms, Pink Peppercorns, Shallots, Grilled Bread, Parsley 13 

SMALL PLATES

Fruits of the Sea
PEI Mussels, Little Neck Clams, Garlic, Spiced White Wine Tomato Sauce, House Lavash & Grilled Bread 17 

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

Crispy Warm Goat Cheese & Berries
(VG) Fried Goat Cheese, Fresh Berries, Chopped Lettuce, Marcona Almonds, Champagne Vinaigrette 16 

Seared Scallops
Two Sea Scallops*, House Cured Pork Belly, Pea Puree, Fried Onions 17 

VEGAN

Roasted Shishito Peppers (GF)
Pan Roasted Shishito Peppers, Sesame, Lime, Sea Salt 12

Truffle Mushroom Risotto (GF)
Arborio Risotto, Local Mushrooms, Seasonal Vegetables, Hemp Milk, Nutritional Yeast, Cauliflower Puree 14

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

Mediterranean Stuffed Eggplant (GF)
Smoked Eggplant, Curry White Bean Puree, Sautéed Greens, Sun-Dried Tomato Relish 20

FARM

Goat Cheese Corn Pie (GF) (VG)
Roasted Sweet Corn, Goat Cheese, Pecan Crust, Roasted Fennel Salad, Mushroom Tomato White Wine Sauce 21

Vegetable Wellington (VG)
Seasonal Vegetable Stuffed Filo Dough, Pecans, Figs, Wilted Spring Greens, Whipped Potatoes, Jalapeño Cherry Sauce 21

Grilled Heritage Chicken (GF)
Grilled Joyce Farms Chicken Breast, Crispy Grit Cake, Glazed Local Shiitake Mushrooms, Local Seasonal Vegetables 27

Cold Smoked Pork Chop (GF)
Grilled Heritage Pork Chop*, Crispy Potatoes, Cream of Kale, Sweet Potato Bacon Relish 27

Beef Tenderloin Trio
House Cut Beef Tenderloin*, Blue Cheese Butter, Truffle Butter, Steak Sauce, Whipped Potatoes, Grilled Asparagus 34

Sous Vide Lamb (GF)
Marinated Lamb Sirloin*, Creamy Grits, Sautéed Seasonal Greens, Apple Cider Sorghum Gastrique 32

SEA

Grilled Local Trout (GF)
Sunburst Trout Farms Rainbow Trout, Shaved Zucchini Salad, Cherry Tomato, Shaved Onions, Peanut Romesco, Peanuts 27

Pan Seared Salmon (GF)
Scottish Salmon*, Spring Vegetables, White Rice, Cucumber Tomato & Feta Slaw 32

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

Grilled Seafood Risotto (GF)
Grilled Seasonal Fresh Catch, Two Seared Scallops*, Spring Vegetable Risotto, Sun-Dried Tomato Gremolata 36

(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