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First Course/Salads Entrées Brunch
     

 

 

14

Knife and Fork Burger - Cheddar mornay, brioche bun, house pickles and field greens  

16 Seared Cauliflower “Steak” (v) - Quinoa, pickled cranberries, almond crunch, maple-sherry glaze  

21

Pork Stew - Braised in local beer and molasses, Spring vegetables 

9/16

Carolina Gold Risotto (v) - Boiled Virginia peanuts, piquillo peppers, asparagus, basil crunch, lemon vinegar, flowers  

19

Cornmeal Dusted Catfish - Cowpeas, corn, charred fennel, country ham vinaigrett 

22 Brined Organic Pork Loin - Pastrami spices, buttermilk-caraway spaetzle, asparagus, local beer mustard  

24

Hanger Steak - Ham-sherry potato salad, English peas, black garlic molasses mustard  

20

Marinated Chicken Breast - Smoked sweet potato purée, bacon collards, orange-sorghum syrup  

   
 


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