Lunch

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Menu Subject to Change

firsts

Today's Soup    9                                                                                                                                      seasonally inspired

Foie Gras Mousse    12             pickled fennel, brioche loaf

Smoked Onion Dip 9
 crispy garlic, scallions, potato chips

Chicken & Quail Terrine 9
baby herb salad, pickled mustard seed

Crab Deviled Eggs    12/20                                                                                                                             by the half or dozen

Bacon & Cheddar Cornbread Muffins    15
maple butter, pepper jelly 

Kale Salad    13
reggiano, focaccia croutons, caesar dressing
add spanish anchovies   2

Earth n Eats Baby Lettuce    11
pickled fennel, red onion, maple roasted sweet potatoes, cider vinaigrette

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

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

MAINS

*Scottish Salmon    31
guajillo-squash puree, farro risotto, beets, apple chutney

*8oz Sirloin Steak    28
potato croquettes, baby carrots, romesco

Fried Amish Chicken Thighs    27
white cheddar mashed potatoes, whiskey barbecue jus

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

Mushroom & Butternut Squash Ragu    24
rigatoni, arugula, piment d’espellette, farmer’s cheese

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

12 Hour Smoked Pork   17
pickled slaw, b&b pickles, challah bun

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

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

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

Shaved Steak Hoagie 16 caramelized onions, roasted red peppers, crispy onions, house steak sauce

SHARE    8

Duck Fat Confit Potatoes 9 red union, green olive, aji amarillo-peanut peston, cilantro                                                                           Cheesy Geechie Boy Grits 8 smoked cheddar, crème fraiche, pickled ramps
Curry Braised Collard Greens 8 crispy shallots, cilantro, chili oil
Six Cheese Mac & Cheese 8 herb cheese crust
Crispy Brussels Sprouts 11 ginger, hoisen, chili

 

Executive Chef: Douglas Alexander
Sous Chefs: Joseph Hornbeck, Danny Chavez, Miranda Rosenfelt
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.