Lunch

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Menu Subject to Change

STARTERS

*Artisan Cheese Plate | selection of three cheeses, candied nuts, fruit preserves, warm baguette | 14

Foie Gras Mousse | pickled fennel, brioche loaf | 12

Smoked Onion Dip | crispy garlic, scallions, potato chips | 9

Bacon & Cheddar Cornbread Muffins | maple butter, pepper jelly | 15

Crab Deviled Eggs | by the half or the dozen | 12/20

SALADS

Kale Caesar | reggiano, focaccia croutons, caesar dressing | 13

Earth n Eats Baby Lettuce | pickled fennel, red onion, maple roasted sweet potato, cider dressing | 11

Arugula & Kale Salad | beets, barley, crispy shallots, pistachio, chermoula vinaigrette |  12

Smoked Chicken Salad | shaved vegetables, creamy herb dressing, croutons, bacon  | 16

Add

Chicken 9 | Salmon 12 | Steak 14 | Chickpea Fritters 8

MAIN

Mushroom Rigatoni | moroccan black olive, fennel, ramps, pipe dreams farms goat cheese| 24

Scottish Salmon | smoked carrot puree, farro risotto, asparagus, pickled carrot | 31

Fried Amish Chicken Thighs | buckwheat spaetzle, mustard greens, miso chicken jus | 27

*8 oz Sirloin Steak |  crème fraiche mashed potatoes, broccoli rabe, onion jus | 28

12 Hour Smoked Pork | kimchi-apple slaw, gochujang barbeque sauce, cilantro, sesame | 17

*Angus Burger | exceptional sauce, pepper jack, bacon jam, iceberg lettuce | 18 | add egg or bacon 2

BLT | our bacon, fried green tomato, garlic aioli, tomato jam, sourdough | 16

Chickpea & Black Bean Burger | tahini sauce, tzatziki, sumac onions, feta | 14

Smoked Salmon Burger | spicy aioli, arugula, pickled red onion | 16

Shaved Steak Hoagie | caramelized onions, roasted red peppers, smoked cheddar, house steak sauce | 16

Fried Chicken Sandwich | habanero-mango glaze, guacamole, pickled slaw | 16

SHARE

Duck Fat Confit Potatoes | red onion, green olive, aji amarillo-peanut pesto, cilantro | 9

Curry Braised Collard Greens | crispy shallots, cilantro, chili oil | 8

Cheesy Geechie Boy Grits | smoked cheddar, crème fraiche, pickled ramps | 8

Six Cheese Mac & Cheese | herb cheese crust | 8

 

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Miranda Rosenfelt, Rachant Baker, Danny Chavez
18% service charge will be added to parties of 6 or more.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.