Dinner

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

Hors d’Oeuvres

deviled eggs of the day our daily selection | 6

pastrami fried chicken legs: 2 pieces, with Russian dressing and housemade pickles | 10

housemade caraway-and-onion soft pretzels with beer mustard | 6

cheddar and sage cheese puffs
with bacon mornay | 6

pot pie sliders: braised chicken, flour biscuits, spring peas and garden herbs | 8


Larder

charcuterie: our own pickles, grain mustard and toasts
house made boudin blanc, country patè, chicken liver mousse, pork rillettes & lamb pastrami | choice of 3: 13 | full board: 18

relish tray:
a trio of of housemade pickled vegetables, spreads and salads
with olive oil toasts | 10

cheese: our daily selection with preserves and housebaked crackers
 | 3 cheeses: 17 | full board: 22

farmhouse platter: a sampling of all three of the above | 34


Firsts

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

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

BE Farm kale salad
with shaved spring vegetables, toasted pecans and goat cheese croquettes | 14


Plates

carolina catfish with charred squid, soybean succotash, Carolina rice soubise and boiled peanut aioli | 26

pan roasted scallops with BE Farm collards, country ham, black-eyed peas and cornbread grenobloise | 27

scottish salmon with creamed fennel, charred cucumber, smoked tomato and bagel spaetzle | 28

Blue Elephant Farm barley risotto with hand-picked harvest vegetables, our daily preparation | 19

roasted spring chicken with spring vegetable fricassee, leek potato puree, pickled mushrooms and sherry vinegar jus | 25

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

carpetbaggers steak: skirt steak with crispy oyster, red wine potatoes, smoky blue and mushroom butter | 29

bacon wrapped rabbit with royal trumpet mushrooms, favas, confit potato, ramp butter and onion soubise | 26

the supper burger 10-ounce dry-aged custom La Frieda Blend burger on brioche bun
crisp country ham, cheddar, overnight tomatoes, caramelized onions, house pickles | 19
with duck fat fried potatoes and a trio of sauces: truffle mayo, beer mustard and thousand island


Sides

( $7)

BE Farm cabbage with spiced apples

spring vegetable fricassee w/ herbs

BE Farm collards with bread and butter pickles

cornbread hush puppies w/ BBQ sauce

duck fat fried potatoes w/ truffle mayo

black eyed peas with country ham


18% 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