Starters

PESTO di PARMA an olive oil dip with prosciutto, sage, parmesan, saba with local sourdough 11

CREAMY SQUASH SOUP roasted butternut squash, pistachio oil, chive 9 (Veg, GF) 

WARM STUFFED DATES medjool dates stuffed with pork n’duja, with chives and saba 9 (GF)

TEMPURA SPROUTING CAULIFLOWER rice flour tempura batter, chorizo emulsion, lemon, chervil 13

SMOKED TROUT SPREAD NC trout, fried saltines and 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)

COLLARD GREEN HAND PIE smoked pork jowl, butternut squash, onions and garlic served with house hot sauce 13 

Small Plates

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

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

HOUSE-MADE RICOTTA cranberry compote, 14 month aged Benton’s ham, thyme, black pepper, local sourdough 18 (Veg)

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

ROASTED SUNCHOKES parsnip skordalia, kalamata olives, garlic, capers, sourdough croutons, oregano 17 (Veg)

POPCORN CHICKEN* hot honey, thyme, sea salt 15

BEEF TARTARE* chopped eye of round, guajillo mole aioli, white onion, calabrian vinaigrette, cilantro, watercress oil, served with local sourdough 18

ROASTED BEETS frozen grapefruit pearls, honey shallot vinaigrette, blood orange yogurt, beet chips, mint, thyme 15 (Veg, GF)

ROMAINE WEDGE SALAD japanese thousand island, 14 month aged Benton’s ham, asian pear, daikon, pickled leeks, togorashi, chervil 17

LAMB MEATBALLS* seared, served with green apple tzatziki, fennel, dill, lemon, olive oil 16

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

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

SAVORY BUTTERNUT SQUASH MOCHI pancetta, saba, brown butter, lemon, fried sage 21 (GF)

Mains

BEEF KEEMA CURRY ground hanger steak, onion, mushroom, cabbage, garlic, served with jasmine rice and paratha roti flatbread 23 

BRAISED SMOKED HAM HOCK skin-on, glazed in pork jus, tamarind and fish sauce, served with lettuce cup, daikon, herbs and jasmine rice 33 (GF)

HOT BUTTERED LAMB BELLY celery root, turmeric, spiced brown butter, roasted turnip, celery and truffle salsa verde, with jasmine rice 27 (GF)

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

SMOKED CORNISH GAME HEN whole bone-in hen, sunchoke hummus, chicory salad, pickled green grapes 35 (GF)

INDIAN SPICED FRIED CHICKEN* ½ deboned chicken tossed in a flavorful oil of indian aromatics, shaved carrot salad, pickled apricots, lemon 39

MUSHROOM TARTINE local oyster mushrooms on local sourdough, mushroom aioli, brown butter, parmesan, chervil, lemon 23 (Veg) 

BURGER* two patties, white american cheese, caramelized onions, Worcestershire aioli & hand-cut fries 19 (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 19 (make it JC Hot +2)