Menu for November 15th and 16th

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NC Bratwurst 12

Heritage Farm Pork, Violet Mustard Potato Salad, Local Bok Choy, Sauerkraut Vinaigrette

Polenta and Mushrooms 10

Union Grove Grits, Wild Oregon Chanterelles, Sauce Chausser, Local Radish Salad

Brandade 11

Wild Salt Cod, Local Bintji Potatoes, Local Celeriac-Apple Slaw, Malt Vinegar Aioli

Artisan Cheese Plate 15

Chef’s Selection of Artisan Cheeses, NC Flat Bread, Nuts, Dolmades, Air-Dried Chorizo

Local Field Greens   9

Balsamic Vinaigrette, Beets, Local Apple, Smoked Blue Cheese, Cherry Tomatoes 

Arugula        9

Moscato Vinaigrette, Assorted Berries, NC Goat Cheese, Local Radish, Georgia Olive Oil 

Local Pumpkin and Red Pepper   8                                                                                                                                                                    

Jarrahdale Pumpkin, Local Red Bell Peppers, Sweet Corn, Pumpkin Seeds, Mascarpone 

NC Beef Tenderloin    30

Smashed Local Potatoes, Roasted Asparagus, Wild Chanterelles, Peppercorn Demi

NC Pork Loin   27

Scallopine, Cumberland Sauce, Local White Sweet Potatoes, Local Broccoli, Baby Carrots

NC Trout   26

Almond Crusted, Local Apple-Grape Waldorf, Brussel-Bacon Quinoa, Local Bok Choy 

NC Poussin   25

Oven Roasted, Sumac, French Couscous, Currants, Apples, Local Asian Greens, Squash

Executive Chef John Dean Chef de Cuisine Hunter Womble