lentil & goat cheese terrine 4.

chicken liver patè, balsamic geleé   5.

devils on horseback 4.

bone marrow, shallot, parsley, charred bread  6.

artisanal cheese and house made charcuterie

5 for 14.

{appetizers}

Jake’s Farm mesclun greens, apple, housemade ham, honey roasted peanuts  9.

local bibb lettuce, grilled avocado, Aleppo pepper, blood orange buttermilk, “chicken chips”  9.

Jake’s farm arugula, smoked cashew, bruschetta, rosemary ricotta, blood orange marmalade  10.

Hawaiian kajiki sashimi, ras el hanout crème,

curry leaf, yucca chips, sour apple granite  13.

seared foie gras, candied bacon, cornmeal madeleine, gaujillo chile  15.

pig’s head fritter, scallion, egg, honey mustard  10.

Maine lobster, squid ink orchiette, fra diavolo  12.

{entrees}

Delice de Jura crêpes, oyster mushroom ragout, farro, Brussels leaves, cranberry  18.

grilled Tasmanian salmon, gnocchi, black kale,

miso-orange butter  30.

seared scallops, Brussels sprout, steak sauce,

roast sunchoke cream  28.

seared NC striped bass , white bean ragout, Jake’s Farm chard, sauce viande  28.

duck confit, duck egg, charred scallion dumpling, collards greens, sherry-cream gravy   26.

over-night roast suckling pig, roasted sunchokes, fennel, orange, fennel pollen  28.

NY strip steak, truffled local lettuces,

parsnip dauphine  34.

wiener schnitzel, warm potato salad, cabbage,

walnut, apple  27.

market vegetable side 5.

Brasstown Beef burger & fries  15.

all ingredients sourced locally & sustainably when possible

soup of the day 4.

salads

ploughman’s lunch: cheese, fruit, house-cured meat & salad greens  9.

mezze plate: falafel, pita, & mediterranean dips  9.

arugula, seasonal fruit, goat cheese, candied pecans &
grilled bread 9.

spinach, fried oysters, goat cheese, apple & bacon vinaigrette
10.

Grandma’s chicken salad on greens with toast
10.

sandwiches

falafel pita, tahini, tzatziki, red onion & cucumber
9.

house corned beef, grilled red onion, swiss & Russian dressing on rye  10.

grilled gruyere cheese, caramelized onions & arugula on sourdough
8.

lamb merguez, tzatziki, cucumber & hot sauce on pita
10.

pimento cheese, bacon, and red onion on white bread
9.

burger & fries
11.

(sandwiches served with baby greens vinaigrette or fries)

Entrees

fish of the day, sunchoke puree, farro & cranberry salad
13.

mushroom risotto with shaved Brussels
12.

hanger steak, roasted pot
toes, fried egg & chimichurri
13.

HNG pork chop, white bean bacon puree, sautéed greens & frico
13.

(20% gratuity for parties of six or more; $2 split plate charge; $1 to go charge)

Due to the nature of our food and the size of our kitchen not all substitutions can be granted, especially during busy times. Thanks for your understanding.

fried NC oysters, malt vinegar mayo, ham dust   5.

chicken liver patè, balsamic geleé    5.

devils on horseback 4.

bone marrow, shallot, parsley, charred bread  6.

artisanal cheese and house made charcuterie

5 for 14.

{appetizers}

Jake’s Farm mesclun greens, apple, housemade ham, honey roasted peanuts  9.

local bibb lettuce, grilled avocado, Aleppo pepper, blood orange buttermilk, “chicken chips”  9.

Jake’s farm arugula, smoked cashew, bruschetta, rosemary ricotta, confit kumquat  10.

Hawaiian kajiki sashimi, ras el hanout crème,

curry leaf, yucca chips, sour apple granite  13.

seared foie gras, candied bacon, cornmeal madeleine, gaujillo chile 15.

pig’s head fritter, scallion, egg, honey mustard 10.

Maine lobster, squid ink orchiette, fra diavolo  12.

{entrees}

Delice de Jura crêpes, oyster mushroom ragout, farro, Brussels leaves, cranberry  18.

grilled Hawaiian swordfish, gnocchi, black kale,

miso-orange butter  28.

seared scallops, Brussels sprout, steak sauce,

roast sunchoke cream  28.

roasted Tasmanian salmon, white bean ragout, Jake’s Farm chard, sauce viande  30.

duck confit, duck egg, charred scallion dumpling, collards greens, sherry-cream gravy   26.

over-night roast suckling pig, braised cabbage, peirogi, haluski  28.

NY strip steak, truffled local lettuces,

parsnip dauphine  34.

wiener schnitzel, warm potato salad, cabbage,

walnut, apple  27.

market vegetable side 5.

Brasstown Beef burger & fries  15.

all ingredients sourced locally & sustainably when possible

lentil terrine 4.

chicken liver patè, balsamic geleé    6.

devils on horseback 5.

fried NC oysters, malt vinegar mayo, BBQ powder  5.

artisanal cheese and house made charcuterie

5 for 14.

{appetizers}

Jake’s Farm mesclun greens, apple, housemade ham, honey roasted peanuts  10.

local bibb lettuce, grilled avocado, Aleppo pepper, blood orange buttermilk, “chicken chips”  11.

Jake’s farm arugula, smoked cashew, bruschetta, rosemary ricotta, confit kumquat  12.

Hawaiian kajiki sashimi, ras el hanout crème,

curry leaf, yucca chips, sour apple granite  13.

seared foie gras, candied bacon, cornmeal madeleine, gaujillo chile 15.

pig’s head fritter, flowers, egg, honey mustard 12.

Pacific red crab dumplings, Maine lobster, lemongrass broth, avocado, cilantro  14.

{entrees}

Delice de Jura crêpes, oyster mushroom ragout, farro, Brussels leaves, cranberry  18.

seared Hawaiian swordfish, gnocchi, black kale,

miso-orange butter     29.

roasted Tasmanian salmon, white bean ragout, Jake’s Farm chard, sauce viande    30.

Long Island duck breast, charred scallion dumpling, collards greens, sherry-cream gravy   26.

over-night roast suckling pig, braised cabbage, peirogi, haluski  28.

seared hanger steak, spicy avocado, brandade potato, chili jus   28.

NY strip steak, truffled local lettuces, parsnip dauphine  35.

veal scallopini, Brussels sprout in riesling cream, potato mille-feuille      29.

market vegetable side 5.

all ingredients sourced locally & sustainably when possible

{tastes}

lentil terrine 4.

boiled peanut hummous, roti bread  4.

blue crab puff, tomatillo ketchup  5.

artisanal cheese and house made charcuterie

5 for 14.

{appetizers}

Jake’s Farm mache & beets, parmesan,

truffle vinaigrette  9.

local bib lettuce, grilled avocado, Aleppo pepper, citrus crème fraiche, “chicken chips”  9.

Jake’s farm arugula, smoked cashew, bruschetta, rosemary ricotta, confit kumquat  12.

Hawaiian au fish sashimi, country captain crème,

curry leaf, yucca chips, sour apple granite  12.

CA escargot vol-au-vent a la bourgougne, 13.

sweetbreads, squid pancake, kimchi  14.

fried rabbit leg, lobster dumpling, broccolini,

black bean sauce  13.

{entrees}

Delice de Jura crêpes, beech mushroom ragout, farro, Brussels leaves, cranberry  18.

roasted Tasmanian salmon, parsnip, truffle buttered lettuces, P.X. sherry, caper    29.

grilled NC seabass, boiled peanut succotash,

pickled shrimp    27.

over-night roasted suckling pig, braised cabbage, peirogi, potato spätzle   28.

Mackey Farm Rabbit & dumplings, watercress, Honshimeji mushroom   28.

seared hanger steak, charred tomatillo, brandade potato, short rib-chili jus   28.

NY strip steak, crab stuffed mushroom, hollandaise  35.

Headwaters Farm meatballs, house-made bucatini, “Sunday gravy”   25.

market vegetable side 5.

Brasstown beef burger, house cut fries  16.

5-Course chef’s tasting menu available upon request.

all ingredients sourced locally & sustainably when possible

deviled egg, salmon roe  5.

collard greens marmalade, toast  4.

blue crab puff, tomatillo ketchup  5.

artisanal cheese and house made charcuterie

5 for 14.

{appetizers}

Jake’s Farm mache & beets, parmesan,

truffle vinaigrette  9.

local bib lettuce, grilled avocado, Aleppo pepper, citrus crème fraiche, “chicken chips”  9.

Hickory Nut Gap beef stuffed calamari, puttanesca, housemade bucatini   12.

Hawaiian au fish sashimi, country captain aioli,

cilantro, yucca chips, sour apple granite  12.

grilled CA escargot benedict with housemade ham 13.

sweetbreads, lobster, hominy, pacific crab, herbs  14.

Delice De Jura, Beech mushroom ragout, toast 11.

{entrees}

boiled peanut hummous, cauliflower, lentil, preserved lemon, roti bread, fried halloumi  18.

roasted Tasmanian salmon, celery root, truffle buttered watercress, P.X. sherry, caper    29.

grilled NC seabass, boiled peanut succotash,

pickled shrimp    27.

over-night roasted suckling pig, Brussels sprouts, sunchoke, pine-honey jus, pickled mushroom   28.

East Fork Farm Rabbit & dumplings, Honshimeji mushroom   28.

CO lamb shank, hoppin’ John, black kale   29.

NY strip steak, crab stuffed mushroom, hollandaise  35.

market vegetable side 5.

Brasstown beef burger, house cut fries  16.

5-Course chef’s tasting menu available upon request.

all ingredients sourced locally & sustainably when possible

{tastes}

deviled egg, salmon roe  5.

collard greens marmalade, toast  4.

blue crab puff, tomatillo ketchup  5.

artisanal cheese and house made charcuterie

5 for 14.

{appetizers}

Jake’s Farm mache & beets, parmesan,

truffle vinaigrette  9.

local bib lettuce, grilled avocado, Aleppo pepper, citrus crème fraiche, “chicken chips”  9.

Hickory Nut Gap beef stuffed calamari, puttanesca, housemade bucatini   12.

Hawaiian au fish sashimi, country captain aioli,

cilantro, yucca chips, sour apple granite  12.

grilled CA escargot benedict with housemade ham 13.

sweetbreads, lobster, hominy, blue crab, herbs  14.

{entrees}

boiled peanut hummous, cauliflower, lentil, preserved lemon, roti bread, fried halloumi  18.

roasted Tasmanian salmon, celery root, truffle braised local lettuce, P.X. sherry, caper    29.

grilled NC seabass, boiled peanut succotash,

pickled shrimp    27.

over-night roasted suckling pig, Brussels sprouts, sunchoke, pine-honey jus, pickled mushroom   28.

Headwaters Farm beef Wellington, pommes puree, watercress, steak sauce  30.

CO lamb shank, hoppin’ John, Jake’s Farm chard   29.

NY strip steak, crab stuffed mushroom, hollandaise  35.

market vegetable side 5.

Brasstown beef burger, house cut fries  16.

all ingredients sourced locally & sustainably when possible

deviled egg, salmon roe  5.

collard greens marmalade, toast  4.

blue crab puff, tomatillo ketchup  5.

artisanal cheese and house made charcuterie

5 for 14.

{appetizers}

Jake’s Farm mache & beets, parmesan,

truffle vinaigrette  9.

local bib lettuce, grilled avocado, Aleppo pepper, citrus crème fraiche, “chicken chips”  9.

Hickory Nut Gap beef stuffed calamari, puttanesca, housemade bucatini   12.

Hawaiian au fish sashimi, country captain aioli,

curry leaf, yucca chips, sour apple granite  12.

Headwaters veal “pojarsky”, cornmeal biscuit,

hon shimeji mushroom  12.

grilled CA escargot benedict with housemade ham 13.

sweetbreads, lobster, hominy, blue crab, herbs  14.

{entrees}

boiled peanut hummous, cauliflower, lentil, preserved lemon, roti bread, fried halloumi  18.

roasted Tasmanian salmon, celery root, truffle braised local lettuce, P.X. sherry, caper    29.

seared scallops, blue crab, crouton, purple cabbage, green onion mayonnaise   26.

grilled NC seabass, boiled peanut succotash,

pickled shrimp    27.

over-night roasted suckling pig, Brussels sprouts, sunchoke, pine-honey jus, pickled mushroom   28.

Headwaters Farm beef Wellington, pommes puree, watercress, steak sauce  30.

CO lamb shank, hoppin’ John, Jake’s Farm chard   29.

NY strip steak, crab stuffed mushroom, hollandaise  35.

market vegetable side 5.

Brasstown beef burger, house cut fries  16.

5-course chef’s tasting menu 65.

all ingredients sourced locally & sustainably when possible

ham deviled egg, salmon roe  5.

collard greens marmalade, toast  4.

blue crab puff, tomatillo ketchup  5.

artisanal cheese and house made charcuterie

5 for 14.

{appetizers}

Jake’s Farm winter greens, pannelle, olive, tarragon, red wine vinaigrette  9.

local bib lettuce, star anise braised pistachio, beet, shaved carrot, jalapeño chive crème fraiche  9.

Hickory Nut Gap beef stuffed calamari, puttanesca, housemade bucatini   12.

Hawaiian au fish sashimi, country captain aioli,

curry leaf, yucca chips, sour apple granite  12.

Headwaters veal “pojarsky”, cornmeal biscuit,

hon shimeji mushroom  12.

grilled CA escargot benedict with housemade ham 13.

sweetbreads, lobster, hominy, blue crab, herbs  14.

{entrees}

boiled peanut hummous, cauliflower, lentil, preserved lemon, roti bread, fried halloumi  18.

roasted Tasmanian salmon, celery root, truffle braised local lettuce, P.X. sherry, caper    29.

seared scallops, blue crab, crouton, purple cabbage, green onion mayonnaise   26.

grilled NC seabass, boiled peanut succotash,

pickled shrimp    27.

over-night roasted suckling pig, Brussels sprouts, sunchoke, pine-honey jus, pickled mushroom   28.

Headwaters Farm beef Wellington, pommes puree, watercress, steak sauce  30.

CO lamb chop, lamb sausage, fried almond, orange, cauliflower, saffron, za’atar  29.

cowboy ribeye steak, crab stuffed mushroom, hollandaise  35.

market vegetable side 5.

Brasstown beef burger, house cut fries  16.

5-course chef’s tasting menu 65.

all ingredients sourced locally & sustainably when possible

6:30pm Thursday, Feb. 2nd
$65 per person plus tax and gratuity
828-254-8980