Daily Menu

Friday, June 22, 2018

Open for brunch Saturday & Sunday!

Quicktab: Lunch/Dinner Menu

Lunch

View Our Wine List

Lunch First Courses

  • Chickpea Panisses, Arugula Pistou, Spring Garlic
    8
  • Deviled Eggs, Applewood Smoked Trout
    8
  • Selection of Four Cheeses, Crostini, Today's Fruit
    15
  • Soup, Chilled Jade Cucumber & Buttermilk, Cucumber Salad
    8
  • Creamy Burrata, Peaches, Pistachio, Basil, Olive Oil
    11
  • Griddled Sourdough, Goat Cheese, Roasted Cherry Tomatoes, Olive Oil
    11
  • Gem Lettuces, Lemon-Peppercorn Dressing, Parmigiano-Reggiano, Crunchy Bread
    10
  • Butter Lettuce, Applewood Bacon Jam, Crispy Quinoa, Buttermilk, Basil
    10
  • Polenta Biologico, Parmigiano-Reggiano
    8
  • Dirt Candy, Pistachio Aillade
    8
  • Smoked Marble Potatoes, Charred Garlic Aioli
    8

Lunch Main Courses

  • Tagliarini, Roasted Sungold Tomatoes, Parmigiano-Reggiano
    14
  • Ricotta Gnocchi, Hazelnuts, Shiitakes, Parmigiano-Reggiano
    14
  • Mezze Rigatoni, Applewood Smoked Pork Belly, Cherokee Purple Tomatoes
    14
  • Buttermilk Fried Chicken Thigh, B&B Zucchini, Crispy Potato, Basil Aioli, Bun
    14
  • Mountain Trout, Toasted Pistachio Meuniere, Little Gem Lettuce
    15
  • Duck Confit, Blistered Shishitos, Roasted Corn, Aged Balsamico
    15
  • Garganelli, Ricotta, Heirloom Zucchini, Tropea Onions
    14
  • Hanger Steak, Roasted Heirloom Zucchini, Bacon Jam
    16

Lunch Prix Fixe

Dinner

View Our Wine List

Dinner First Courses

  • Chickpea Panisses, Spring Garlic, Arugula Pistou
    8
  • Deviled Eggs, Applewood Smoked Trout, Pimenton
    8
  • This Evening's Selection of Artisan Cheeses, Today's Fruit & Crostini
    15
  • Charcuterie, Confit, Cured, Preserved, Mostarda, Our Pickles
    15
  • Butter Lettuce, Buttermilk, Crispy Quinoa, Applewood Bacon Jam
    10
  • Gem Lettuce, Lemon Peppercorn Dressing, Crunchy Bread, Parmigiano-Reggiano
    10
  • Soup, Chilled Jade Cucumber & Buttermilk, Marinated Cucumber
    8
  • Roasted Broccolini, Sauce Romesco, Preserved Heirloom Zucchini
    10
  • Griddled Sourdough, Goat Cheese, Roasted Cherry Tomato, Really Good Olive Oil
    12
  • Creamy Burrata, Peaches, Basil Toasted Pistachio
    11.5
  • Gnocchi, San Marzano Tomato Duck Ragu, Market Greens, Parmigiano
    12
  • Tagliatelle, Sungold Tomato, Garden Basil, Jumbo Lump Crab Meat
    12.5
  • Black Garlic Agnolotti, Shemeji & Trumpet Mushrooms, Red Wine Butter
    12
  • Mezzaluna, Goat Cheese, Citrus Carrot Coulis, Sugarsnaxx Carrots
    12
  • Smoked Potato, Duck Fat, Spring Garlic Aioli
    8
  • Dirt Candy, Pistachio Aillade
    8
  • Polenta Biologico, Parmigiano-Reggiano
    8

Dinner Second Courses

  • Black Garlic Agnolotti, Shemeji & Trumpet Mushrooms, Red Wine Butter
    24
  • Gnocchi, San Marzano Tomato Duck Ragu, Market Greens, Parmigiano
    24
  • Mezzaluna, Goat Cheese, Citrus Carrot Coulis, Sugarsnaxx Carrots
    24
  • Tagliatelle, Sungold Tomato, Garden Basil, Jumbo Lump Crab Meat
    25
  • Wild Rockfish, Roasted Sweet Corn, Maiitake Mushrooms, Corn Coulis
    27
  • Caramelized Duck Breast, Roasted Peaches, Florence Fennel, Granola, Duck Jus
    28
  • Hanger Steak, Sunburst Orange Watermelon, Blistered Shishitos, Red Wine Sauce
    26
  • Mountain Trout, Cherry Tomato Confiture, Broccolini, Salsa Verde
    26
  • Black Sea Bass, Black Mussels, Marble Potatoes, Saffron, Jus de Mer
    27

Dinner Prix Fixe

5 Course Chef's Tasting Menu

full table only

68

Brunch

View Our Wine List

June 2018

Brunch Menu

  • cheese, evoo crostini, today's fruit +2 wildflower honey/+2 smoked pecans/+2 castelvetrano olive/+2 compote (full cheese treatment +6)
    15
  • charcuterie, confit, cured, preserved, mostarda, our pickles
    15
  • buttercrunch lettuce, buttermilk dressing, crispy quinoa
    10
  • gem lettuce, lemon peppercorn dressing, crunchy bread, parmigiano-reggiano
    10
  • warm ricotta, griddled sourdough, chestnut honey, orange
    10
  • blueberry-mascarpone flapjacks, maple syrup, butter
    9
  • gruyere & egg sandwich, chicken bridge sourdough, gem lettuce, fonduta
    12
  • our daily hash, duck confit, yukon potatoes, market vegetables, sunny egg
    12
  • creekstone hanger steak, smoked potatoes, fig vincotto
    15
  • crispy chicken sandwich, zucchini pickles, yukon wedges, tabasco aioli
    12
  • waynesville, nc trout, pea shoots, toasted pecan meuniere
    15

Additions

  • polenta biologico, ridiculous amount of parmigiano
    8
  • breakfast potatoes, "that sauce"
    4
  • two eggs, soft scramble
    3
  • hickory smoked bacon
    4
  • chicken bridge sourdough toast, house strawberry jam
    3

fancy day drinking

  • cava, 15 cavas naverran, brut nature, penedes, Spain
    12
  • pinot noir, '16, avaraen, vvillamette valley, oregon
    14
  • vermouth blanc, Bolin, chambery, France
    8
  • vermouth rosso, bordiga, torino, Italy
    11
  • citrus vodka punch, tito's vodka, citrus, jasmin green tea
    12
  • mimosa, naveran cava, orange juice
    8
  • bloody mary, smirnoff vodka, tomato puree, celery root, olive juice, tabasco
    9