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*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
radish, cucumber, lavash crisps, sumac-pomegranate dressing

Lentil, Potato & Spring Vegetable Empanda   14
tomatillo, cilantro chutney    

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


*Scottish Salmon    30
carrots, asparagus, baby potatoes, onion soubise, sorrel

*Grilled 8oz Sirloin Steak    28
chickpea fries, shallot marmalade, wilted spinach, balsamic-red wine jus

Fried Amish Chicken Thighs    26
asparagus, mustard greens, pearl onions,
pickled shiitake mushrooms, garlic-tamarind glaze

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

Wheat Berry & Quinoa Risotto   25
grilled asparagus, favas, smoked goat cheese

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

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

*Local Grass Fed Burger   18
pepper jack, 1000 island aioli, pickled onion
add our bacon or fried farm egg   2

Falafel Burger   15
feta, roasted peppers, watercress, harissa

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

SIDES    8

Buttermilk Mashed Potatoes
Roasted Carrots with Miso butter
Spicy Collard Greens
Mac & Cheese
Saffron roasted Baby Potatoes


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.