Starter

CHICKEN LIVER Pâté* spiced beet jam, black pepper, chervil, sourdough 13

WARM STUFFED MUSHROOMS* cremini mushrooms stuffed with housemade chicken sausage, chives, saba 10 (GF)

SMOKED TROUT SPREAD NC trout, served with fried saltines and pickled red onions 12

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

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

CORN "RIBS" tossed in alabama white bbq sauce (Veg, GF) OR **vegan caramel sauce (V, GF) 13

TOMATO AND PEACH GAZPACHO local peaches and yellow tomatoes, whipped coconut cream, olive oil, basil 13 (V/GF)

BLISTED SHISITO PEPPERS housemade peach hot mustard, local peaches, feta, pickled chile paste, lemon, cilantro 12 (GF/Veg)

Small Plates

JAMAICAN JERK HANDPIE jerk marinated braised beef, potatoes, garlic, onions, warm spices, served with mango and aji amarillo hot sauce 13

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

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

MISO CUCUMUER SALAD** smashed cucumber, miso tahini, roasted jalapeno, chili crisp, cilantro 16 (V, GF)

HOUSEMADE RICOTTA** local peaches, hazelnuts, honey, olive oil, lemon, chervil, served with sourdough 18 (Veg)

RED BEET BORANI** whipped yogurt, spinach, jalapenos, hazelnuts, orange segments, dill, persian cucumber, paratha roti flatbread 18 (Veg)

FRIED FINGERLING POTATOES amba aioli, red onions, pickled thai chiles, cilantro, lime 16 (GF)

POPCORN CHICKEN* housemade hot honey, sea salt 15

“CAPRESE” WEDGE SALAD** iceberg lettuce, green yogurt dressing, pancetta, mozzarella, cherry tomatoes, olive oil, basil 18 (GF)

WATERMELON SALAD** fish sauce vinaigrette, pickled banana peppers, peanuts, red onions, basil, cilantro, mint 16 (GF)

“SZECHUAN” BEEF TARTARE* chopped eye of round, chili oil aioli, scallions, szechuan peppercorns, cilantro, served with jasmine rice 18 (GF) 

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

FRIED QUAIL* panko breaded, dashi mayonnaise, black bean garlic soy sauce, sesame seeds, nori, cilantro, lime 24

DUCK AND MUSHROOM TERRINE** hazelnuts, caraway, pancetta, thyme, pickled currants, brown mustard, local sourdough 19 (Limited)

Mains

TEMPURA SOFTSHELL CRAB* eggplant nahm prik, housemade togarashi sauce, sweet and sour vinaigrette, iceberg lettuce, dill, lemon 27 (Limited) 

BRAISED CHICKEN LEGS* smothered in a japanese golden curry sauce, togarashi, cherry tomatoes, cilantro, lime, served with jasmine rice 27

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

PORK SHANK braised and bone in, housemade butter bean, potato and tomato ragu, parsley 37 (GF)

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

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

FRIED CHICKEN SANDWICH* fried thigh, chili crisp “pimento cheese,” shredduce, bread & butter pickles & hand-cut fries  19 (make it JC Hot +2)

BURGER* two patties, white american cheese, house aioli, caramelized onions, hand-cut fries 19 (sub Beyond patty no charge)