Menu for the week of October 1st through the 5th

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Country Ham and Squash Croquette 10

Local Spaghetti Squash, Manchego Cheese, Roasted Tomato Emulsion, Marinated Olives

NC Bison Bruschetta 12

Lombardo Pepper Pesto, Marinated Mozzarella, Local Cherry Tomatoes, Arugula, 

SC Quail 12

Buttermilk Fried, Cranberry Walnut Compote, Basmati Rice, NC Duck Gravy

Asparagus and Mushrooms 10

Blanched Asparagus, French Horn Mushrooms, Sauce Gribiche, Local Sweet Peppers

Local Field Greens   9

Blueberry Balsamic, Local Baby Beets, NC Goat Cheese, Local Onions, Toasted Pecans

Baby Arugula             9

Orange Marmalade Vinaigrette, Dried Cranberry, Smoked Bleu, Bacon, Pumpkin Seeds

Winter Squash Velouté       8                                                                                                                                                                     

Local Joker Squash, Butternut Squash, Bleu Crouton, Local Micro Sage, GA Olive Oil

NC Beef Tenderloin  32

Local Fingerling and Joker Squash Hash, French Horns, Local Kale, Truffle Demi Cream

Pork Ribeye   28

Sweet Potato-Walnut Purée, Local Turnips, Brussels, Local Quince-Rosemary Pan Sauce

Colorado Lamb Shank 26

 Gruyère Guilford Grits, Lemon Gremolata, Local Baby Carrots, Turnips, Lamb Demi Glace

Scallops 29 

Local Red Pontiac Potatoes, Local Vidalia Onions, Corn, Local Kale, Beurre Blanc