Our Menu

Two biscuits served with pimento butter (VG)

House made brioche, hazelnuts, pecan ginger marmalade

Crispy buttermilk fried shallots, smoked paprika, chives (VG)

Szechuan Lexington sauce, smoked mushroom, Boxcarr Chevre (VG)

Beech mushrooms, butternut squash, hazelnut, pickled shallot (VG)

Bibb lettuce, orange beets, oranges, torn crouton, white wine vinaigrette (DF)

House-made flour tortilla, slaw, serrano crema, cheddar, BBQ sauce

Three types of house-made pickled vegetables marinated in herbs & olive oil (V) (GF)

Seeded hot honey, crema, chili oil, fine herbs

Carrots, parsnips, potato puree, orange-lime-pecan vinaigrette (GF)

Pan seared spaghetti squash, heritage beans, vegetable broth, kale, marinated red onion (V)

Butter basted New York steak, sauteed mushrooms, savory bread pudding, mushroom cream, leeks

Sautéed Lyon Farms spinach, BBQ baked BEP's, charred jalapeño sauce

Garlic marinated shrimp, andouille sausage, tomato gravy, creamy Red Tail Grains grits (GF)

Cocoa nib, whipped cream, bourbon caramel, shortbread (VG)

Glazed orange honey, orange curd, waffle cone tuile

Banana jam, brown butter toasted hazelnuts (VG)(GF)

Ask your server about our weekly rotating cake (VG) Here is one of Emma's lemon coconut cakes she has done previously