Lunch Menu
Menu Subject to Change Daily
SNACKS
Spiced Pecans 5
Marinated Olives 5
House Spiced Pork Rinds 5
Fried Pickles 5
GARDEN
Arugula Salad (GF) (VG)
Baby Arugula, Burgundy Poached Pear, Pickled Red Onions, Spiced Pecans, Blue Cheese, Pear Vinaigrette, Balsamic Reduction 10
Cobb Salad (GF)
Chopped Greens, Blue Cheese, Egg, Tomatoes, Pickled Red Onion, Smoked Turkey, Cured Bacon, Avocado, Red Wine Vinaigrette 12
Steak & Shrimp Caesar Salad
Tenderloin Steak Tips*, Grilled Shrimp, Chopped House Greens, House Caesar Dressing, Local Tomato,Buttermilk Biscuit Croutons, Pecorino Romano 15
SANDWICH
BLT
Cured Bacon, Lettuce, Tomato, Mayo, Multigrain Bread 13 / + Avocado 2
Smoked Turkey
Smoked Turkey Breast, Warm Brie, Cranberry Mayo, Baby Arugula, Multigrain Bread 13 / + Avocado 2
Blackbird Burger
Two Ground Beef* Patties, Two Year Aged Cheddar, Pork Belly, Caramelized Onions, Mushrooms, Brioche Bun 16
Buffalo Chicken Sandwich
Sweet Tea Brined Chicken Thigh, Fresh Mozzarella, Lettuce, Tomato, House Buffalo Sauce. Brioche Bun 15
Mushroom Melt (VG)
Marinated Shiitake & Cremini, Basil Mayo, Caramelized Onions, Gruyere Cheese, House Roll 11 / Add pork 5
Fried Chicken Sandwich
Buttermilk Fried Sweet Tea Brined Chicken Thigh, Sweet Tea Mayo, Pimento Cheese, Lettuce, Pickles, House Roll 15
Crawfish Roll
Crawfish, Spiced Mayo, Shallot, Celery, Shaved Lettuce, Brioche Bun 18
CROCK
Creole Shrimp & Grits (GF)
Sautéed Shrimp, Creole Cream Sauce, Sausage, Peppers & Onions, Spinach, Tomato, Stoneground Grits, Toasted Bread 17
Jambalaya (GF)
Sautéed Shrimp, Chicken, Andouille Sausage, Peppers, Onions, Okra, Spiced Tomato, Rice 14
Buddha Bowl (VG & GF)
Seasonal Vegetables, Cannellini Beans, Basmati Rice, Red Rice, Shallot, Garlic, Roasted Tomatoes, Sherry Vinegar 16
Pot Pie of the Day
Onion, Carrots, Celery, Biscuit Top 14
(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