Lunch

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firsts

*Snack Board    24
 deviled eggs, pimento cheese, pork rinds, fried green tomatoes, pickles, chickpea fritters, smoked salmon dip, crostini, house crackers

*Charcuterie    5/per item
pickles, mustard, crostinis, house crackers  

*Artisan Cheese Board    22
selection of five cheeses, seasonal accompaniments

Crab Deviled Eggs    12/20        
by the half or dozen

Market Vegetable Quiche    15
baby greens, lemon dressing

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

Earth n Eats Baby Lettuce    11
candied pecans, pickled pears, spiced cider vinaigrette

Baby Beet & Poached Apple Salad 14
hazelnuts, smoked blue cheese, mache, mustard vinaigrette

Smoked Chicken Salad16
shaved vegetables, creamy herb dressing, croutons, bacon
 

MAINS

*Scottish Salmon    30
celeriac puree, roasted baby potatoes, red wine sauce

*Grilled 8oz Sirloin Steak    28
braised mushrooms & potatoes, red wine-shallot butter

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

Smoked Salmon Burger    19
spicy aioli, baby kale, pickled red onion

Butternut Squash Curry Masala 25
chickpeas, brined burrata, cilantro

BLT    16
our bacon, fried green tomato, bacon aioli, tomato jam, cracked wheat sourdough

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

*Local Grass Fed Burger   18
gouda, steak sauce, smoked onion spread, crispy onions
add our bacon or fried farm egg   2

Chickpea & Black Bean Burger 15
kimchi, cilantro pesto, aioli, ciabatta

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

SIDES    8

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

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Danny Chavez, Bradley Curtis, 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.