Our menu
Starters
Angel Biscuits with smoked tomato, honey butter (v)
8
Deviled Eggs, fried onions
8
Shrimp Cocktail; poached shrimp, house-made cocktail sauce. (P, GF)
13
Potato Croquette, Chapel Hill Creamery Calvander, green onion (V)
12
Farmer’s Market Salad, local greens, figs, goat cheese, fig leaf viniagrette (V; w/o feta VG)
14
Entrees
Angus Flat Iron Steak, celery root purée, Swiss chard, hay-roasted Bordelaise
45
Salmon, caraway glaze, roasted fennel, purple potato, apple, buttermilk, dill (P, GF)
36
Braised Pork Belly, smoked cauliflower, sage and grape jelly jus
38
Half Pan-Roasted Joyce Farms Chicken; Smoky pintos, green beans, chowchow butter
38
Shrimp & Grits, creamy stone-ground grits, bourbon, brown-butter, spec
25
Smoked Cauliflower with Black eyed peas, shishito Hoppin’ John, tomato glacée. (V)
20
Sides
Brussel’s Sprouts, bacon, pickled shallots (w/o bacon VG)
12
Smashed Potato, malt vinegar, brown butter, green onion (V)
12
Desserts
Dark Chocolate Terrine; passion fruit, pink peppercorn (V, GF)
15
Apple-Cherry Crumble: whipped cream. (V)
12
Mandarin Creamsicle Icebox Cake, (V)
12
Bread Pudding: Bourbon dolce de lèche, whipped cream
10
Cinnamon Rolls: soft sweet dough, cinnamon, brown sugar, pecans, frosting
12