Lunch Menu

Menu Subject to Change Daily


Spiced Pecans 5
Marinated Olives 5
House Spiced Pork Rinds 5
Fried Pickles 5


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

Steak & Shrimp Caesar Salad
Tenderloin Steak Tips*, Grilled Shrimp, Chopped House Greens, House Caesar Dressing, Local Tomato,Buttermilk Biscuit Croutons, Pecorino Romano 15


Fries and Pickle Spear Included. Substitute Side Salad U pon Request
House Made Hot Sauces, Basil Aioli, or Spicy Mayo .50

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

Fried Vegan Black Bean Burger (VG)
Sliced Avocado, Sliced Tomato, Lusty Monk, Whole Wheat 15

Mushroom Melt (VG)
Marinated Shiitake & Cremini, Basil Mayo, Caramelized Onions, Gruyere Cheese, House Roll 11 Add Pork 5

Roasted Pork Sandwich
Cilantro Aioli, Gruyere Cheese, Pickled Jalapeño, Brioche Bun 13

Crawfish Roll
Crawfish, Spiced Mayo, Shallot, Celery, Shaved Lettuce, Brioche Bun 18

Fried Chicken Sandwich
Buttermilk Fried Sweet Tea Brined Chicken, Sweet Tea Mayo, Pimento Cheese, Lettuce, Pickles, House Roll 15

Caprese Sandwich
Local Heirloom Tomato, Mozzarella, Basil, Balsamic, Garlic Oil, Multigrain Bread 13


Creole Shrimp & Grits
(GF Bread on request)
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

Pot Pie of the Day
Onions, Celery, Carrots, Biscuit Top 14

Buddha Bowl (VG & GF)
Seasonal Vegetables, Cannellini Beans, Basmati Rice, Red Rice, Shallot, Garlic, Roasted Tomatoes, Sherry Vinegar 16

(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