Sous Vide Rack Of lamb
Potato Gratin, Grilled Green Beans, Demi. 36

Cast-Iron Crisped Duck Confit
Half Duck, Root Puree, Corn Succotash, Orange Gastrique. 34

Grilled Half Lobster
Buttered Red Potatoes, Clams, Mussels, Grilled Corn, Fried Caper Beurre Blanc. 48

Sesame Crusted Tuna
Soba Noodle Salad, Seasonal Vegetables, Wasabi Butter Sauce. 38

Vegetarian Wellington
Seasonal Vegetable Stuffed Filo Dough, Spiced Pecans, Figs, Spinach, Whipped Potatoes, Jalapeno Cherry Sauce. 20

Pan Seared Salmon
Potato Latkes, Spinach Cream, Roasted Long Stem Artichokes, Avocado Crema. 34

Prime Rib
Whipped potatoes, Sweet and Salty Garlic Green Beans, Truffle Butter. 36

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