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.