Menu for the week of November 19th through the 23rd

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NC Rabbit Liver Paté 10

Local Rabbit Livers, Violet Mustard, Pickled Local Root Vegetables, NC Flat Bread

Polenta and Mushrooms 10

Union Grove Grits, French Horn Mushrooms, Sauce Chausser, Local Radish Salad

Seafood Fritter 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, Piquillo Peppers

Arugula        9

Orange Marmalade Vinaigrette, Berries, NC Goat Cheese, Local Radish, Country Ham 

NC Game Stew   9                                                                                                                                                                    

NC Bison, Heritage Farm Pork, Venison and Lamb, Local Potatoes, Root Vegetables 

NC Beef Tenderloin    30

Smashed Local Potatoes, Asparagus, Marinated French Horns, Peppercorn Demi

NC Pork Ribeye   27

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

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 Greens, Local Parsnips

Executive Chef John Dean Chef de Cuisine Hunter Womble