Daily Menu

DINNER MENU
Tuesday, October 22nd

Bar Features & Seasonals

Fonta Flora Super Table 5.2% | 5

**Product of WNC** Sweet potato ambler ale w/ seasonal spices and vanilla

Uva Non Grata Gamay | 12

Relaxed Red

Greenman ESB 5.5% (Draft) | 6.5

**Product of WNC** Award-Winning malty amber ale

Mango Cart 4 % ( Draft) | 6.5

Mango Cart 4 % ( Draft)

Right Time 4.5% (Draft) | 6.5

Premium Lager

Burial Surf Wax 6.8% (Draft) | 6.5

**Product of WNC** American IPA

Starters & Shareables

Garlic & Chive Bread | 6.5

Whipped Butter

Hot & Sour Soup | 10

Ground Pork, Vegetable Medley, Rich Broth, Toasted Sesame Seeds

Bert's Smoked Turkey Gumbo | 12

Andouille Sausage, Smoked Tasso, Onion, Bell Peppers, Celery, White Rice

Greek Salad | 14

Mixed Greens, Split Creek Farms' Feta, Cherry Tomatoes, Red Onion, Cucumbers, Artichoke Hearts, Peppadew Peppers, Red Wine Vinaigrette

Carolina Apple Salad | 15

Arugula, Berries, Candied Pecans, Radish, Blue Cheese, Strawberry Balsamic Vinaigrette

Crispy Brussels Sprouts | 10

Smoked Paprika Aioli

Smoked Trout Dip | 10

Parmesan, Crackers

Crispy Chili Truffle Mushrooms | 14

Chili Sauce, Truffle Oil, Parmesan, Herbs, Mushroom Soy

*Beef Carpaccio | 15

Smoked Paprika Aioli, Parmesan, Capers, Olive Oil, Crostini

Bacon & Gouda Pierogies | 18

Seared Kielbasa, Onion Braised Mustard Greens, Sweet Pickled Celery, Chive Sour Cream, Sherry Reduction

Manchester Farms Quail | 19

Stuffed w/ House Lamb Sausage, Stewed Cannelloni Beans, Mustard Greens, Tomatoes, Banana Peppers, Blueberry Habanero Gastrique

Orange Glazed Rock Shrimp | 22

Tempura Fried and Glazed, Raspberry Coulis, Cilantro

Entrées

*Shiitake Swiss Cheeseburger | 17

Ground Beef, Shiitake Mushrooms, Swiss Cheese, Mustard Aioli, Arugula, French Fries

Porchetta Sandwich | 18

Smoked Pork Loin Roulade Stuffed with House Lamb and Pork Sausage, Cashew & Basil Pesto, Aioli, Tomato, Arugula, Split Creek Farm's Feta, Toasted Challah Bread

Fish & Chips | 19

Beer Battered Filet of Cod, Malt Fries, Tartare Sauce, Lemon

Vegetable Plate | 20

Grilled Squash, Blackened Okra, Broccolini, Asparagus, Crispy Brussels Sprouts, Smoked Paprika Aioli, Balsamic Glaze

Braised Pork Shank Pho | 24

Scallions, Grilled Darkspore Mushrooms, Soy Braised Chicken Thighs, Rich Unami Broth

Seared Sea Scallops | 28

Pickled Celery, Curried Carrot Puree, Aleppo, Arugula, Pepita Salad, Lemon Sherry Vinaigrette

*Grilled Tomahawk Pork Chop | 32

Black Garlic and Rosemary Rubbed, Butterbean Succotash, Tomato Compound Butter, Green Peppercorn Jus, Crispy Onions

*Cherry Point Swordfish | 35

Green Pea Puree, Confit Oyster Mushrooms, Grilled Broccolini, Rosemary and Lemongrass Butter Sauce

*Grilled 14oz NY Strip Steak | 36

Grilled 14oz NY Strip, Green Peas, Confit Local Baby Carrots, Roasted Red Potatoes, Mushroom Ivory Sauce

Desserts

Butterscotch Creme Brulee (GF) | 8

Bruleed Sugar, GF Butterscotch Shortbread Cookies

Reese's Bread Pudding | 8

Peanut Butter Mousse, Chocolate Sauce, Crumbled Reese's Cups

Pumpkin Spice Tiramisu | 9

Mascarpone, Lady Fingers, Spiced Chai Coffee, Cinnamon Whip

North Carolina Apple Cobbler | 10

Vanilla Ice Cream