Lunch

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FIRST

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

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

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

Bacon Deviled Eggs   8/12
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
apples, cranberries, spiced pepitas, garam masala-maple dressing

Braised Short Rib Empanadas    15      
mole, cotija, pickled onion

Poached Pear Salad    13
arugula, blue cheese, hazelnuts, aged balsamic                         

Chickpea &  Black Eyed Pea Fritters    13
chili garlic & lemon sauces

Smoked Chicken Salad    16
arugula, blue cheese, hazelnuts, aged balsamic

MAINS

*Smoked Scottish Salmon    29
smoked cauliflower puree, potatoes, pearl onions, pickled golden raisins

*Grilled 8oz Sirloin Steak   26
baby potatoes, pearl onions, mushrooms, red wine jus

Fried Free Range Chicken   25
spicy collards, buttermilk mash & gravy

Smoked Salmon Burger   19
spicy aioli, watercress, pickled red onion

Brown Butter & Sage Pappardelle   25
maitake mushrooms, butternut squash, reggiano, 10 year balsamic

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
mushrooms, sautéed onions, swiss, steak sauce
add our bacon or fried farm egg   2

Corned Beef Sandwich   16
ciabatta, beer braised cabbage, house mustard

6 Cheese Grilled Cheese   15
sourdough, house mustard
add our bacon or heirloom tomato   2

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

SIDES   8

Creamed Geechie Boy Grits
Mixed Mushrooms
Buttermilk Mashed Potatoes
Spicy Collard Greens
Brussels Sprouts with Chorizo and Cotija
Mac & Cheese
Fried Cauliflower with Harissa and Lemon

WINES BY THE GLASS    

White

Chardonnay, Saintsbury, Carneros, CA ’12               15
Verdicchio, Garofoli, Loreto, IT ’14                             12
Pinot Grigio, Annalisa ,  Veneto, IT ‘13                      12
Blend, Wolffer Estate, Sagaponack, NY ’15               14
Rose, Domaine du Fontsaint, FR’15                           13   
Sauv Blanc, Complice de Loire Touraine, FR ’14      12

Red

Cab Sauv, Ross Andrew “The Huntsman,” WA  ‘12            14
Merlot, Buena Vista, Sonoma, CA ‘10                                   12
Cabernet Sauvignon Arrowood, Sonoma, CA ’12               16
Garnacha/Cariñena, Vall Llach, Priorat, SP ‘11                   15
Malbec, Argento, “Reserva” Mendoza, AR ’11                     12
Pinot Noir, Carmel Road, Monterey, CA ’13                        15
Chianti, Il Volano,  Tuscany, IT ’11                                        12
  
REGIONAL DRAUGHT BEERS                          8

 

POWER HOUR(s) PRICING

(Mon-Fri 12-2pm)

WHITE WINE   7

Sauvignon Blanc, Complice de Loire Touraine, FR ’14
Pinot Grigio, Annalisa, Veneto, Italy ‘14
Rose, Domaine du Fontsaint, FR’15

RED WINE   7
Chianti, Il Volano,  Tuscany, IT ’11
Merlot, Buena Vista, Sonoma, CA ‘10
Malbec, Argento, “Reserva” Argentina ‘11


Executive Chef: Douglas Alexander
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.