{tastes}
boiled peanut hummous, Old Bay crackers 5.
marinated lucques olives 4.
chopped liver, toast, strawberry 5.
artisanal cheese and house made charcuterie
5 for 14.
{appetizers}
shaved kale, boquerones, corn madeliene, pickled egg, Caesar 9.
young greens, grana padano, chestnut honey, smoked pecan 9.
lamb meatballs, green olive, radish, pomegranate molasses, purslane, harissa vinaigrette 12.
basil fed escargot, Carolina wheat trofie, chive,
nettle pesto 13.
tuna crudo, shrimp escabeche, cilantro-mint sauce, yucca chips 12.
English pea flan, local mushrooms, pea flowers, sprouts 11.
roasted asparagus, NC wheat berry, boiled peanut, soft egg, truffle mayo 12.
{entrees}
taleggio spoon bread, mushroom ragout, sugar snap peas, walnut, parsley 17.
NC sea trout, fingerling potato, lime-brown butter, green garlic, watercress, radish 28.
seared scallops, fava bean puree, spring onion and root vegetable agrodolce, bacon, chervil, hazelnut 28.
Farside Farm duck confit, rye cannelloni, beach mushroom, foie gras, roasted asparagus 28.
over-night suckling pig, collard greens, chorizo, tomato jus, bacaloa fritter 28.
cowboy ribeye, pommes pont nuef, bordelaise
35.
veal scallopini, cannelini bean, beet, feta, mint, bottarga 28.
(also)
market vegetable side mp.
Lake Lure chicken, McConnell farm asparagus 23.
Brasstown Beef burger with fries 15.
