Menu for the week of July 16th through the 20th

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NC Clam “Chowder”           12

Bacon Lardons, Fresh Corn, Thyme, Sherry, Cream

Local Squash Blossoms 12

Ashe County Pimento Stuffed, Heirloom Tomatoes, Marinated Olives, Herb Oil

NC Pork Cheeks 11

Tennessee Sorghum, Granny Smith Apple-Napa Cabbage Slaw, Cornmeal Hoe Cake

Artisan Cheese 14

Chef Selections, Local Soppressata, Marcona Almonds, Local Berries  

Charlotte’s Greens 8

Local Beets and Cippolini Onions, Hand Cut Bacon, Smoked Blue, Balsamic Vinaigrette 

Roasted Local Cauliflower   9

Preserved Lemon Vinaigrette, Local Kale, Harissa Roasted Chickpeas, Grapes 

Arugula and Apple 9                                                                                                                                                                         

Baby Arugula, Marcona Almonds, Granny Smith Apple, Boursin, Peach Cider Vinaigrette   

Beef Tenderloin             32

Local Onion Potato Lyonnaise, Patty Pan Squash, Smoke Blue Butter, Rhubarb Gastrique

NC Duck Breast           29

Pan Seared, Rhubarb Berry Pan Sauce, Duchess Sweet Potatoes, Brussels, Local Baby Carrots 

Whole NC Flounder     30

Harissa Rubbed, Roasted Chickpeas, Local Kale, Preserved Lemon Vinaigrette

Pork Ribeye     27  Peppercorn Cognac Pan Sauce, Wild Mushrooms, French Lentils, Local Carrots and Haricot vert