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
carrots, radishes, benne seed, ginger-sesame vinaigrette

Toasted Wheatberry Salad    11
cranberries, pecans, raisins, goat cheese          

Roasted Baby Beet Salad    14
medjool dates, pistachios, feta, za'atar            

Chickpea &  Black Eyed Pea Fritters    12
chili garlic & lemon yogurt sauces

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

MAINS

*Scottish Salmon    30
winter root vegetables, miso-carrot vinaigrette, arbol chili oil

*Grilled 8oz Sirloin Steak    28
Moroccan spiced potatoes, broccoli, meyer lemon butter

Fried Amish Chicken Thighs    25
baby potatoes, brussels sprouts, garlic & tamarind glaze

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

Stewed Chickpea 'Cassoulet'    25
smoked cauliflower, braised pearl onions, swiss chard, buttered bread crumbs

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
aged white cheddar, crispy onions, roasted poblano aioli
add our bacon or fried farm egg   2

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

Creamy Polenta
Buttermilk Mashed Potatoes
Mixed Mushrooms
Roasted Potatoes
Spicy Collard Greens
Mac & Cheese
Brussels Sprouts with Chorizo and Cotija
Fried Cauliflower with Harissa and Lemon

 

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