Menu for the week of August 20th through the 24th.

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Wild Sockeye  12

Seared Salmon Cakes, Local Cucumber/Dill Yogurt, Micro Poix 

Pork Crepinette 12

TN Sweet Potato/Sorghum Purée, Red-Eye Aioli

Asparagus and Mushrooms 11

White Beech Mushrooms, Lemon Aioli, Watauga Country Ham, Georgia Olive Oil

Pierogies  11

Truffled Sour Cream, Local Onions/Sweet Peppers, Wild Mushrooms

Charlotte’s Greens 9

Local Baby Beets, Pickled Fennel, Hand-Cut Bacon, Strawberry/Balsamic Vinaigrette 

Pear and Arugula      9

Port Wine Poached, Local Smoked Goat Cheese, Local Vidalia Onion

Grilled Endive   9                                                                                                                                                                      

Smoked Bleu, Pumpkin Seeds, Cranberries, Orange Marmalade Vinaigrette 

NC Beef Tenderloin       32

Guilford Co. Black Pepper Grits, Parisian Summer Squash, Horseradish Demi

NC Pork Tenderloin   27

Local Creamed Corn, Spinach, Chard Red Onion Relish, Apple Cider Reduction 

Prawns and Scallops 30

Local Merguez Sausage, Saffron Rice, Pea Shoots, Heirloom Tomato Vinaigrette

NC Duck   27  

Riesling Braised, Rutabaga Purée, Asparagus, Gremolata, Pear/Cranberry Pan Sauce