Starters

WARM STUFFED DATES medjool dates stuffed with calabrian spiced pork, with chives and saba 9 (GF)

CHICKEN LIVER Pâté peach jam, black pepper, chervil, local sourdough 13 

CHILI CRISP “PIMENTO CHEESE” served with fried saltines & pickled red onions 12

SMOKED TROUT SPREAD NC trout, fried saltines & pickled red onions 12

CORN "RIBS" tossed in alabama white bbq sauce (Veg, GF) OR vadouvan curry dry rub (V, GF) 13

FRIED GREEN TOMATOES whipped goat cheese, honey, thyme 13 (Veg)

BRAISED PORK HAND PIE braised pork shoulder, pork jus, provolone, potato, and charred cabbage filling served with ancho yogurt 13 

Small Plates

CRISPY RICE SALAD** yuzu vinaigrette, english peas, radish, red onion, peanuts, cilantro, mint 16 (V, GF)

SMASHED CUCUMBERS* everything bagel spice, avocado mousse, red onion, salmon roe, dill 16 (GF)

BRUSSELS SPROUTS date and pomegranate molasses, crumbled feta, mint, sumac 14 (Veg, GF)

BRAISED BEEF BELLY “BACON” thick sliced and seared, chicory salad, shallot vinaigrette, pickled currants 18 (GF)

HOUSE-MADE RICOTTA broccolini, pine nuts, sweety drop peppers, calabrian chile vinaigrette, local sourdough 18 (Veg)

CHILLED WATERMELON SALAD** thai vinaigrette, red onion, pickled banana peppers, peanuts, cilantro, thai basil, mint 16 (GF)

CARROT FRITTERS green chutney, feta, herb salad, radish, lemon 14 (Veg, GF) 

TUSCAN KALE SALAD** pickled golden raisin vinaigrette, red onion, parmesan, almonds, olive oil, crouton 17 (Veg)

POPCORN CHICKEN* hot honey, thyme, sea salt 15

CHILLED BEET SALAD blood orange aguachile, blackberries, jalapeno, watercress, lime, olive oil 16 (V, GF) 

ROMAINE WEDGE SALAD kohlrabi ranch, 14 month aged Benton’s ham, asparagus, red onion, radish, dill 16 (GF)

BEEF TARTARE* chopped eye of round, pumpkin seeds, rosemary, crispy capers, horseradish emulsion, chive, chervil, local sourdough 18

LAMB MEATBALLS* seared, served with summer squash tzatziki, fennel, dill, lemon, olive oil 16

ROASTED CAULIFLOWER whipped tahini, pickled apricots, sunflower seed dukkah, frisee, mint, lemon 16 (Veg, GF)

FRIED CATFISH rice flour batter, collard green nahm prik, pickled okra, lime, chervil 19 (GF) 

PAN-ROASTED STUFFED QUAIL semi-boneless quail, lamb stuffing, braised collard greens, northern indian tomato gravy 21

Mains

SALMON BELLY ‘NDUJA TARTINE* a spicy spread of cured salmon, chives, lemon, calabrian chile, garlic on local sourdough 21

BRAISED CHICKEN LEGS* smothered in white miso gravy, sesame seeds, green onions, lime served with jasmine rice 27

SHAWARMA LAMB NECK bone-in, eggplant yogurt, chili oil pickles, herb salad, lemon, and lamb jus served with paratha roti flatbread 39

INDIAN SPICED FRIED CHICKEN* ½ deboned chicken tossed in a flavorful oil of indian aromatics, shaved carrot salad, pickled apricots, lemon 38

MUSHROOM TARTINE local oyster mushrooms on local sourdough, mushroom aioli, brown butter, parmesan, chervil, lemon 22 (Veg) 

BURGER* two patties, white american cheese, caramelized onions, Worcestershire aioli & hand-cut fries 18 (make it a beyond burger for no extra charge)

FRIED CHICKEN SANDWICH* fried thigh, chili crisp “pimento cheese,” shredduce, bread & butter pickles & hand-cut fries 18 (make it JC Hot +2)