Dinner Menu


Spiced Pecans 5
Jalapeño Cheddar Corn Bread 5
Marinated Olives 5
House Spiced Pork Rinds 5
Chef Snack Du Jour 7
Soup of the Day 4 / 6

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


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

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

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

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

Seared Scallops
Two Sea Scallops Wrapped in Cured Ham*, Charred Cream Corn, Fried Shallots 17

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


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

Roasted Beet& Apple Salad (GF) (VG)
Roasted Beets, Diced Apples, Frisee, Goat Cheese, Chopped Pecans, Cranberry Dressing, Balsamic Reduction 13

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

Vegan Israeli Couscous
Israeli Couscous, Pickled Red Onions, Fried Brussels Leaves, Dried Cranberries, Tomatoes, 13


Sweet Potato Gnocchi
Freshly Rolled Sweet Potato Gnocchi, Roasted Garlic, Sage, Olive Oil 16

Truffle Mushroom Risotto (GF)
Arborio Risotto, Local Mushrooms, Seasonal Vegetables, Hemp Milk, Nutritional Yeast, Cauliflower Puree, Fresh Truffle 15

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


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

Heritage Chicken Cassoulet (GF)
Roasted Joyce Farms Chicken Leg, White Beans Puree, Pulled Pork, Local Seasonal Vegetables 27

Southern-Style Ramen
Chicken Fried Pork Belly, Three Day Tonkotsu Broth, Spaghetti Squash Noodles, Deviled Egg Puree, Cucumber Kimchi, 27
Pickled Jalapeños, Pickled Okra, Creamed Corn, Cornbread Cracker, Burnt Garlic Oil

Blackbird Steak
Chefs Choice Cut, Whipped Potatoes, Seasonal Vegetables MKT Price

Braised Lamb (GF)
Lamb Shank, Creamy Yellow Corn Grits, Sautéed Seasonal Greens, Chimichurri 32


Whole Roasted Local Trout (GF)
Sunburst Trout Farms Rainbow Trout, Roasted Potatoes, Miso Beurre Blanc 29

Sous Vide Monk Fish (GF)
Garlic Vegetable Broth, Red Potatoes, Onions, Carrots, Thyme, Fennel 32

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