Supper Menu
Launching Thursday, September 17
Subject to change due to product and seasonal availability
Table
$10
Hummus (V, GFA)
White bean hummus, blistered shishito peppers, toasted focaccia
$10
$10
Chicken Liver Mousse
Chicken livers, gin botanicals, Lusty Monk mustard, house pickles, toasted focaccia
$10
$8
Boiled Peanuts
Hardy Farms peanuts, cajun spices
$8
$3 for 2 halves
Deviled Eggs
Relish, espelette, chive
$3 for 2 halves
Small Plates
$10
Green Salad
Bibb lettuce, watermelon radish, Asher blue cheese, red wine vinaigrette
$10
$8
Sweet Pepper Gazpacho
Jimmy Nardello peppers, Lee’s melon, tomato, summer vegetable salsa
$8
$12
Tortellini
Winter squash, parmesan cheese, aromatic chicken broth
$12
$15
Pork Belly
Cabbage, asian pear
$15
$10 for 3
Raw NC Oysters
Ginger mignonette, Fable hot sauce
$10 for 3
Large Plates
$35
Brasstown Flat Iron Steak
Herb marinade, peppercorn sauce, roasted maiitake mushroom
$35
$32
Roasted Amberjack
Malabar spinach, herbed whey sauce
$32
$30
Chicken Roulade
Glazed carrots, sweet corn jus
$30
$27
Ricotta Gnocchi
Pork cheek ragu, mushrooms, fennel gremolata
$27
$25
Vegetable Purloo (Veget.)
Farro, okra, tomato, butter beans, mustard greens, lemon oil
$25
$18
Pimiento Cheese Patty Melt
Beef patty, griddled onions, pimiento cheese, house pickles on the side
$18
Sides
$5
French Fries
$5
$5
Collard Greens
$5
$5
Sea Island Red Peas
$5
$5
Roasted Squash
$5
$5
Twice Baked Eggplant
$5
$5
Chinese Broccoli with Hazelnuts
$5