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14 |
Knife and Fork Burger - Cheddar mornay, brioche bun, house pickles and field greens
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| 16 |
Seared Cauliflower “Steak” (v) - Quinoa, pickled cranberries, almond crunch, maple-sherry glaze
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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
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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
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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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