Lunch

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firsts

Today's Soup    9                                                                                                                                      seasonally inspired

Bourbon Chicken Liver Mousse    9             pickled fennel, brioche loaf

Smoked Onion Dip 9
 crispy garlic, scallions, potato chips

Chicken & Quail Terrine 9
baby herb salad, pickled mustard seed

Crab Deviled Eggs    12/20                                                                                                                             by the half or dozen

Bacon & Cheddar Cornbread Muffins    15
maple butter, pepper jelly   

Market Vegetable Quiche    15
baby greens, lemon dressing

Romaine & Kale Salad    13
reggiano, croutons, caesar dressing
add spanish anchovies   2

Earth n Eats Baby Lettuce    11
pickled peaches, candied pecans, feta, peach vinaigrette

Arugula & Kale Salad 12
beets, barley, crispy shallots, pistachio, chermoula vinaigrette

Smoked Chicken Salad  16
shaved vegetables, creamy herb dressing, croutons, bacon

MAINS

*Scottish Salmon    31
parmesan spaetzle, mushrooms, herb & onion soubise

*Grilled 8oz Sirloin Steak    28
potato croquettes, baby carrots, romesco

Fried Amish Chicken Thighs    27
white cheddar mashed potatoes, whiskey barbecue jus

Smoked Salmon Burger    16
spicy aioli, arugula, pickled red onion

Mixed Mushroom Cavatelli    22
cauliflower puree, caramelized fennel, crispy shallots, vegetable demi

BLT   16
our bacon, heirloom tomato, garlic aioli, tomato jam, sourdough

12 Hour Smoked Pork   17
pickled slaw, b&b pickles, challah bun

*Local Grass Fed Burger   18
smoked cheddar, roast garlic aioli, lettuce, tortilla crisps, salsa verde
add our bacon or fried farm egg   2

Chickpea & Black Bean Burger 16
mozzarella, pesto aioli, arugula, ciabatta

Fried Chicken Sandwich   16
habanero-mango glaze, guacamole, pickled slaw

House Pastrami Sandwich 16 gouda, beer mustard, pickled cabbage, b&b pickles, ciabatta

SIDES    8

Buttermilk Mashed Potatoes
Duck Fat Confit Potatoes with Onions & Bacon                                                                                      Sauteed Mushrooms                                                                                                                                      Roasted Cauliflower with Mole Poblano                                                                                                    Geechie Boy White Grits
Curry Braised Collard Greens
Six Cheese Mac & Cheese
Roasted Brussel Sprouts & Maple Bacon

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Danny Chavez, Delonte Avery
18% service charge will be added to parties of 6 or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.