This is an example of our current menu, which changes often to reflect the seasonal nature of the ingredients.


deviled eggs of the day our daily selection | 7

cornmeal hush puppies housemade bbq sauce, pecorino | 8

smoked chicken wings birch beer, black pepper, buttermilk | 9

tamale fries crisp masa fries with red and green salsas, queso fresco, cilantro, crema | 8


cheese: moses sleeper cow, jasper hill farm, vermont with pickled vegetable salad, cranberry compote and toasts | 15

relish tray:
a trio of of housemade pickled vegetables, spreads and salads
with olive oil toasts
| 11


BE Farm greens and herbs salad ben's apples, smoked chicken cracklins, cornbread, buttermilk | 12

carrot and orange soup with cardamom marshmallow, candied ginger, and mint | 11

cauliflower roast crispy caramelized 1/2 head, almond romesco, gold raisins, capers and extra virgin oil | 13

fried brussels sprouts with pimento cheese, toasted pecans, country ham dressing | 13

smoked asparagus salad crispy salmon skin, pickled blueberries, toasted oat crumble and miso mustard | 15


shrimp n' grits anson mills grits, bbq gulf prawns, hot sauce tomato gravy, bacon, green onions | 25

toasted barley risotto with wild mushrooms, sunchoke nage, brussels sprouts and sage | 19


cioppino with spicy seafood broth, squid, scallops, fresh catch, crab meat, white beans, house made crostini | 26

pastrami fried chicken with creamy anson mills grits, bacony collards, house pickles, and 1000 island | 23

duck & waffles crispy confit duck leg with pecan sage waffles, BE Farm cabbage, maple bourbon jus | 26

short rib pot roast with glazed baby roots, braised greens, crispy onions and gingersnap gravy | 28

the supper burger 10-ounce custom dry-aged La Frieda Supper Blend burger on house baked bun
crisp country ham, sharp cheddar, overnight tomato, caramelized onions, house pickles
| 19
salt and vinegar fries, a trio of sauces: chipotle aioli, beer mustard, 1000 island


( $8)

sauteed greens with pecorino

braised napa cabbage with apples

salt and vinegar fries with 1000 island

20% gratuity will be added to parties of 6 or more.

Thanks to all of our local farmers and purveyors!
Executive Chef, Proprietor: Mitch Prensky
Proprietor: Jennifer Prensky