Our Menu

Maldon salt

Sorghum butter & pepper jelly

Marinated tomato, eggplant spread, shishito, sourdough

Shoyu, cucumber, mushroom, cashew, house cracker

Blueberry vin, cured cantaloupe, shallot yuzu, olive oil

Pickled watermelon, lady edison country ham, whipped goat cheese, champagne vinaigrette, maple candy

Flambéed peach, marinated cucumber, calvander cheese, sourdough crisp, lemon-caper vinaigrette

Sherry vinaigrette, blue cheese, honey oat crunch

Cheshire pork, cactus salad, cotija, adobo, lime crema

Oaxaca cheese, aji Amarillo, salsa criolla

Local mushroom, gochujang, furikake kimchi salad, perilla aioli

Cauliflower, roasted garlic hummus, herb purée, chili oil, toasted sesame, toasted pine nuts

Shelled green garlic mussels, corn chowder, grilled corn & fennel salad, crispy Yukon potato

Caroland farm wagyu, san marzano tomato, annatto pappardelle, basil ricotta, parmigiano

NC shrimp, broccolini, crema di mais, black lime

Bucatini, pork ossobuco ragù, lacinato kale, chili-marinated mozzarella, smoked peppercorn

Culurgiones, grilled summer squash, tomato broth, lemon oil

Maitake, ricotta, mascarpone, brown butter cream, caramelized onion, caper

Roasted sweet potato, beurre blanc au fumet, caramelized leeks, herb salad

Roasted pepper ajvar, pink-eye peas, whipped feta, Aleppo walnut crumble

Seared trout, risotto-style saffron fregola, grilled asparagus, green tomato sauce, olive crisp

Togarashi sunchokes, cognac jus, miso soubise, field pea purée

Fondant potato, grilled asparagus, pickled chestnut mushroom, roasted pepper beurre monté

Pomme aligot, summer squash ragout, preserved tomato, garlic scapes, red wine bordelaise

Dirty rice-stuffed cabbage, mustard demi-glace, pickled trinity

Toasted coconut, cranberry whipped cream, and chutney.
Sommelier Pairing Sauternes.

Butter cake, citrus jelly, cinnamon streusel, and vanilla ice cream.
Sommelier Pairing White Port

Three signature chocolate-hazelnut bars.
Somm Suggestion: Tawny Port

Frangipane, orange curd, toasted meringue, almond streusel, and muscadine sorbet.
Sommelier Pairing Sauternes

Caramelized figs, walnut streusel, and brown butter fig ice cream.
Sommelier Pairing White Port

Madeira custard, honey, and chocolate ice cream.
Sommelier Suggestion: Madeira

Dark caramel, mascarpone, and streusel.
Somm Suggestion: Late Bottled Vintage Port

Brandy, cacao, coffee liqueur
dark chocolate, espresso, silky

Vanilla vodka, chocolate, bourbon cream
milk chocolate, vanilla, creamy

Toffee, orange peel, walnut

Plum, fig, and toasted nuts

Walnut, caramel, and fig.

Apricot, honey, and marmalade.

Caramel, dried fruit, and orange peel.

(Amalfi Coast)
Lemon zest, candied citrus, silky

(Ireland)
Cocoa, vanilla, creamy

(Milan)
Mint, herbs, bitter spice

(France)
Baked fruit, oak, velvet

With poderi vaiot arneis. Roasted apple, caramelized onion, calvander, praline pecan, creamy herb dressing.

With purple hands pinot noir. Delicata squash, cabbage au gratin, truffle velouté.

With maynard white port. Caramelized figs, walnut streusel, brown butter fig ice cream.

Maldon salt.

Sorghum butter, pepper jelly.

Tamari, egg jam, potato cracker.
Sommelier Pairing Red Burgundy

Leche de tigre, sweet potato, puffed heirloom corn.
Sommelier Pairing Vermentino

Arugula, sugar grapefruit, whipped goat cheese, oat crunch.
Sommelier Pairing: Rosé of Pinot Noir

Lady Edison ham, Green River blue, fennel, chili-peanut sauce, bourbon vinaigrette.
Sommelier Pairing Lambrusco

Roasted apple, caramelized onion, calvander, pecan praline, creamy herb dressing.
Sommelier Pairing Arneis

Smoked gouda foam, pickled apple, garlic herb butter, cured roe.
Sommelier Pairing Champagne

Maple-tamari, miso corn puree, kombu furikake, pickled carrot.
Sommelier Pairing Red Burgundy

Eggplant, fresh herb puree, Parmigiano breadcrumb, chili aioli.
Sommelier Pairing Arneis

Oaxaca & duck-stuffed tortilla, almond-peanut mole verde, red cabbage.
Sommelier Pairing Pinot Noir

Potato leek chowder, bacon, tarragon, tapioca pearls.
Sommelier Pairing Chardonnay

Black bucatini, arrabbiata, parmigiano, and olive oil.
Sommelier Pairing Provence Rosé

Maitake, ricotta, brown butter, caramelized onion, and caper.
Sommelier Pairing Red Burgundy

Pappardelle, tomato, basil, ricotta, and Parmigiano.
Sommelier Pairing Chianti Classico

Mushroom broth, local mushroom, broccolini, carrot, and whipped burrata.
Sommelier Pairing Pinot Noir

White bean, Cheshire andouille, spinach, herb crust.
Sommelier Pairing White Burgundy

Creamy Carolina Gold rice, onion broth, tapenade, fried sage.
Sommelier Pairing Vermentino

Sweet potato, beurre blanc, leeks, herbs.
Sommelier Pairing Chardonnay

Delicata squash, cabbage au gratin, truffle velouté.
Sommelier Pairing Red Burgundy

Aligot potato, leek confit, rainbow carrot, pickled onion.
Sommelier Pairing Bordeaux

Brasstown Farm top sirloin, pepper cream, braised collards, fried potato, mushroom jam.
Sommelier Pairing Cabernet Sauvignon

Caroland Farms Wagyu ribeye, pepper cream, braised collards, fried potato, mushroom jam.
Sommelier Pairing Napa Red