Dinner Menu


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 48 / 30


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 & LOCAL FRUIT
Grilled Steak & Seasonal Fruit, Blue Cheese, Roasted Leeks, Basil 15

Seared Scallops (GF)
Two Sea Scallops*, Sliced Cucumber, Spiced Tomato & Bacon Jam 17

Thai Green Bean (GF)
Roasted Green Bean, House Thai Chili Sauce, Peanuts, Feta Cheese, Basil & Mint 13


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
Farro & Arborio Risotto, Local Mushrooms, Seasonal Vegetables, Hemp Milk, Nutritional Yeast, Fresh Truffle 18

Vegan Sourdough Pancake & Black Bean Fritter
Green Onion Sourdough Pancake, Seared Black Bean Fritter, Avocado, Pickled Mustard Seeds, Pumpkin Seed Coconut Milk Crème Fresh  20

Mushroom and Gnocchi Ragu (VG)
Local Mushrooms, Lentils, House Made Gnocchi, Hearty Ragu, Pecorino Romano 20

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


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

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

Fried Chicken
Buttermilk Fried Joyce Farms Chicken, Demi-Glaze Gravy, Honey Glazed Carrots, Whipped Potatoes 26

Cold Smoked Heritage Pork Chop
Sweet Potato Gratin, Spiced Local Collard Greens, Mustard Cream Sauce 28


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

Seared Salmon
8oz Salmon Filet, Mediterranean Chickpea Salad, Feta Cucumber Tomato Slaw 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