Menus
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Sweet soy glaze, benne seed, lime chili oil
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Grilled Nosh Bakery sourdough, house pickles
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by the each served with necessities
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Black garlic chili paste, cucumber, lime
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Provencal, Rouille Toast
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Blistered tomatoes, confit garlic, thyme, citrus
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NC lump, Carolina gold rice, celery, farm egg, benne seed
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Double “smashed” patties, mustard, house pickles, shaved onion, special sauce, American cheese
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Apple butter, pimento cheese, Brussel leaf, pork rind.
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Date hoisin, arugula, roasted squash, goat cheese, pickled shallot.
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Horseradish crema, sweet onion jam, pecorino, au-jus.
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Crispy cutlet, red sauce, pulled mozzarella, arugula, basil.
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Celery, lemon aioli, pickled shallot, toasted split top.
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Honeycrisp Apple, Goat Cheese, Pistachio, Arugula, Beet Vinaigrette
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Tyger River lettuce, shaved local vegetables, buttermilk vinaigrette, Raven Cliff cheese, cornbread crumbs
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Local kale, cornbread croutons, pecorino.
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Roasted heirloom squash, charred brussels, farro verdi, pumpkin seed salsa, arugula, Raven Cliff cheese.
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Creamed style mustard greens, farro verdi, winter citrus.
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New York strip, peppercorn cream sauce, pomp frites.
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Colonial Mills grits, red shrimp, mustard greens, shrimp butter, fried leek, dill.
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Crispy cutlet, red sauce, pulled mozzarella, ricotta gnocchi, basil.
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Colonial Milling grits, crushed olive, poached mussels, tomato gravy.
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Sticky hoisin, scallion, benne seed, pickles, Tyger River lettuce
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Pecorino, roasted garlic aioli, fine herbs.
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Creamed style ferro verde.
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Fennel honey, basil pesto.
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cookie butter mousse, bourbon caramel
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Honeycomb & spiced oat crumble, ginger cream cheese frosting.