Lunch

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firsts

Today's Soup    9                                                                                                                                      seasonally inspired

Clam Chowder     11                                                                                                                                        old bay crackers, maple bacon

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

*Charcuterie    7/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

Bacon & Cheddar Cornbread Muffins    11
maple butter, pepper jelly   

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

MAINS

*Scottish Salmon    30
parmesan spaetzle, mushrooms, herb & onion soubise

*Grilled 8oz Sirloin Steak    28
baby potatoes, spiced cauliflower, tahini sauce, lemon butter

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

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

Mixed Mushroom Cavatelli    25
sunchocke puree, miso broth, truffle butter, whipped buratta

BLT   16
our bacon, fried green tomato, bacon 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 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
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.