Dinner Menu

Menu Subject to Change Daily

SMALL BITES

Spiced Pecans 5
Jalapeño Cheddar Corn Bread 5
Marinated Olives 5
House Spiced Pork Rinds 5
Chef Snack 7
Local Winter Squash Bisque 5/7

STARTERS

Local Artisan Cheese Board
Local Cheese, Pickled Red Onions, Olives, Spiced Pecans, Crackers 5 per selection

House Cured Butcher Board
Choice of Charcuterie, Pickled Red Onions, Olives, Spiced Pecans, Crackers 5 per selection

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

Charred Steak & Watermelon
Grilled Tenderloin, Charred Watermelon, Bleu Cheese, Pepitas, Sorghum Watermelon Glaze 15

Roasted Local Vegetables (GF)
Roasted Seasonal Vegetables, Honey Glaze, Harissa Spice, Chopped Herbs 15

GARDEN

Arugula (GF)
Local Arugula, Poached Pear, Pickled Red Onions, Spiced Pecans, Blue Cheese, Pear Vinaigrette, Wine Reduction 12

Roasted Beet (GF)
Roasted Red & Golden Beets, Local Greens, Cucumbers, Whipped Goat Cheese, Olive Vinaigrette 15

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

Mixed Greens Caesar
Chopped Local Greens, House Caesar Dressing, Local Tomato, Buttermilk Biscuit Croutons, Pecorino Romano 12

VEGETARIAN & VEGAN

Vegetarian Truffle Mushroom Risotto (GF)
Jefferson Red Rice & Carolina Gold Rice “Risotto”, Local Mushrooms, Seasonal Vegetables, Butter, Nutritional Yeast, Fresh Truffle 20 Vegan Available

Vegan Black Bean Fritter and Tabbouleh Bowl
Baby Carrots, Squash, Herb Tabbouleh, Seared Greens, Pepitas, Harissa Coconut Cream 20

Mushroom & Gnocchi
Local Mushrooms, House Made Gnocchi, Garlic Rosemary Brown Butter, Crispy Leeks 20

Goat Cheese Corn Pie (GF)
Roasted Corn, Goat Cheese, Pecan Crust, Spinach Cream, Wilted Greens, Mushroom and Tomato White Wine Sauce 22

Vegetable Wellington
Seasonal Vegetable Stuffed Filo Dough, Pecans, Figs, Wilted Spring Greens, Whipped Potatoes, Jalapeño Cherry Sauce 22

FARM & SEA

Blackbird Steak* (GF)
Chef’s Choice Cut, Whipped Potatoes, Seasonal Vegetable, Mushroom Beurre Rouge MKT Price

Whole Roasted Poussin (GF)
Roasted Spring Chicken, Warm Potato Salad, Kohlrabi Slaw 31

Cold Smoked local heritage Pork Chop*
Red Island Barbecue Peas, Spiced Local Collard Greens 28

Local Trout and Scallop Risotto (GF)
Carolina Gold Rice Risotto, Two Seared Scallops*, Local Trout, Seasonal Vegetables, Lemon Beurre Blanc 36

Seafood Pirlau
PEI Mussels, NC Shrimp, Crawfish, House Made Sausage Boudin Cake, Spiced Tomato Broth, Bell Peppers, Toasted Bread 34

Chef’s Tasting Menu & Wine Pairing

Full-Table Participation Is Required for Chef Tasting Menu
48/35

First Course
Espinacas con Garbanzo
2020 Toucas Vinho Verde, Portugal

Second Course
Smoke fish crostini Spanish Romesco
2021 Olivares Rosado, Garnacha Rose- Spain

Third Course
White Wine Tomato Prawns,
2019 Terras Gauda, Albarino – Rioja, Spain

Palate Cleanser
Lemon Sorbet

Fourth Course
Crispy Pork Belly, Mojo Rojo Queso Crumbs
2004 Urbina Gran Reserva – Rioja, Spain

Fifth Course
Spanish Tortilla, Mojo Verde
2019 Naveran, Cava – Spain

Sixth Course
Cinnamon Rice Pudding
2020 Ramos Pinto – Tawney – Douro, Portugal

(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