Starters

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

PLUM GAZPACHO watermelon granita, basil, olive oil 9 (V)

LOCAL SUMMER MELONS padron pepper vinaigrette, bentons 14 month aged ham, thai basil 12 (GF)

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

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

SUMMER SQUASH AND CARROT FRITTERS green chutney, feta, herb salad, radish, lemon 14 (Veg, GF) (limited availability)

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

BRAISED RED CURRY LAMB HAND PIE lamb shoulder, thai red curry jus, potato, and charred cabbage filling served with cilantro coconut sauce 13 

Small Plates

CRISPY RICE SALAD** yuzu vinaigrette, cucumbers, 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)

HOUSE-MADE RICOTTA georgia peaches, honey, hazelnuts, olive oil, chervil, local sourdough 18 (Veg)

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

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)

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 (add roti flatbread +3)

Mains

HOT BUTTERED EGGPLANT italian eggplant, poblano peppers, spiced brown butter, sungold tomato, basil served with jasmine rice 19 (Veg, GF)

BRAISED CHICKEN LEGS* smothered in spicy miso gravy, scallions, sesame seeds, 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 23 (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)