Dinner Menu

Menu Subject to Change Daily


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)
Pull-Apart French Bread W/ Pecorino 9


Chef’s Snack
Daily Special Starter, Market Price

Local Artisan Cheese Board
Artisan Cheese, Served with Proper Accoutrements
Thomasville Tomme 5.5
Ash County Gouda 5.5
Hickory Grove 5.5
Shack Rag Blue 6.5
Campo 6
Rocket’s Robiola 7
Redbud 7

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

Fruits of the Sea
PEI Mussels, Garlic, Shallot, Mustard White Wine Cream Sauce, Toasted Bread 17

Steak Tar-tar *
Diced Tenderloin, Egg Yolk, Toasted Bread, Lime Juice, Chili Powder, Watermelon 18

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

Roasted Bone Marrow
Parsley Caper Lemon Salad, Toasted Bread 19

Seared Scallops
Buttered Herb Spätzle, Mushrooms, Shallots, Garlic 19


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 & Baby Carrot (GF)
Roasted Red & Golden Beets, Local Greens, Cucumbers, Whipped Goat Cheese, Pistachios, Olive Vinaigrette 16

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


Vegetarian Truffle Mushroom Risotto (GF)
Carolina Gold Rice “Risotto”, 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, Wilted Greens, Mushroom and Tomato White Wine Sauce 29

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


A la carte Add-ons

Scallop 7

Trout 11

Steak Tips 10

Shrimp 4

Roasted Veg 6


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

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

Cold Smoked Thick Cut Heritage Pork Chop* (GF)
Two-Inch Chop, Sweet Potato Salad, Toasted Pepitas, Roasted Fennel & Tomatoes, Charred Peaches, Maple Vinaigrette Glaze 32

Roasted Chicken & Local Beef Sausage (GF)
Ashley Farms Statler Breast, Brass Town Beef Jalapeno & Cheddar Sausage, Patty Pan Squash, Roasted Fingerling Potatoes, Roasted Demi 30

Braised Beef Pappardelle
Fresh Pasta, Slow Cooked Beef Short Rib,Braising Jus, Pecorino 32

Duck Confit (GF)
Full Leg and Thigh, Mashed Sweet Potatoes, Seared Swiss Chard, Pickled Chard Stems, and Cherry Demi 32


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, 20% gratuity applied for parties of 5+