Dinner Menu


STARTERS

Buttermilk Biscuits with
Honey Butter  12

+

Deviled Eggs (4),
Crème Fraîche, Fried Country Ham,
Chives*  12 GF

+

Crispy Brussel Sprouts, Dried Cranberries, Feta, Aged Balsamic, Sweet Potato Chips, Smoked Pecans 16 GF

+

Pimento Cheddar Cheese Fritters, Hot Honey Parmesan 12

+

Warm Butternut Squash, Ricotta, Prosciutto, Aged Balsamic 16 GF

SALADS

Local Beet Salad, Asian Pears, Ginger Syrup, Parmesan Foam, Grapefruit 14 GF

+

Winter Salad, Compressed Apples, Shaved Fennel, Candied Pepitas, Blood Orange Dressing 12 GF/VEGAN

+

Baby Kale Caesar, Garlic Croutons, Pickled Shallots, Pecorino Romano 14 VEGAN/ GF OPTION

ENTRÉES

Premium Market Cut, Seasonal Vegetables MP

+

12oz Prosciutto Iberian Pork Chop, Hominy Grits, Hot Sauce Braised Collard Greens, Fermented Honey 55

+

“Beef & Barley”: 8 oz. Niman Ranch Sirloin, Barley Risotto, Gracie’s Greens, Garlic Purée, Seasonal Vegetables*  48

+

Rocky Mountain Elk Bolognese, Local Mushrooms, Rigatoni Pasta, Pecorino Romano 36

+

Roasted Idaho Trout, Confit Potatoes, Brussel Sprouts, Mustard Vinaigrette* 42 GF

+

Butternut Squash Risotto, Local Mushrooms, Fried Sage, 6 Year Aged Balsamic GF 34

+

Seared Ahi Tuna, Carolina Gold Rice, Nori, Kimchi, Benne Seeds, Jalapeno Dressing 47 GF


*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.*

Menu and pricing are subject to change.