Dinner Menu
Week 127: October 29 - November 1
OPEN for Brunch this Sunday
NONE OF US, INCLUDING ME, EVER DO GREAT THINGS. BUT WE CAN ALL DO SMALL THINGS, WITH GREAT LOVE, AND TOGETHER WE CAN DO SOMETHING WONDERFUL. - MOTHER THERESA
Salads
— Wedge Salad —
Tomato Chutney / Shaved Bermuda Onion / Charred Corn / Local Cheese / Cornbread Croutons / Bleu Cheese Dressing
— Caesar Salad —
Crispy Parmesan Tuile / Grilled Breads / Parmesan-Peppercorn Vinaigrette
— Beet Salad —
Noble Springs Dairy Goat Cheese / Arugula / Candied Walnuts / Pistachio / Blackberry Vinaigrette
Small Plates
- Crispy Brussel Sprouts -
Benton's Bacon / Caramelized Onions / Grain Mustard Cream
- Masala Shrimp -
Burnt Scallion Grits / Curry Tomato / Collard Greens
- Shoyu Glazed Duck Breast -
Pickled Carrot / Mushroom Puree / Paprika Oil
- Meatballs -
Sauce Tomate / Parmigiano Reggiano
- Deviled Eggs -
Sequatchie Cove Eggs / Guanciale / Chives
Dinner Entrees
— Grilled Springer Farms Airline Chicken —
Roasted Garlic & Feta Sweet Potatoes / Broccolini / Black Garlic Coconut BBQ
— Pan Seared NC Trout —
Carolina Gold Rice / Roasted Honeynut Squash / Spiced Pecan Dukkha Butter
— Porter & Coffee Braised Short Ribs —
Chanterelle Mushroom Risotto / Grilled baby Zucchini / Mushroom Ragout
— Blackened Frenched Berkshire Pork Chop —
Parsnip Puree / Roasted Romanesco / Cowboy Butter / Roasted Apples
— Mushroom Ravioli —
Tomato Provençale / Roasted Butternut Squash / Garlic Wilted Spinach / Olives / Parmigiano Reggiano