Dinner

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

Snacks

deviled eggs of the day our daily selection | 7

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

pimento cheese puffs house pickles, hot sauce  | 7

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


Larder

charcuterie: our daily selection all housemade with our own pickles, grain mustard, and toasts | choice of 3: 17 | full board: 23

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

cheese: our daily selection with housemade jams, preserves, and toasts
| 3 cheeses: 19 | full board: 25

farmhouse platter: a sampling of all three of the above | 36


Garden

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

sweet pea coconut soup curried pears, aleppo, almond, mint | 11

spring vegetable salad bone marrow croutons, cured egg yolk, meyer lemon, horseradish cream | 14

fried brussels sprouts pimento cheese, gingered pepper jam, country ham dressing | 13


Mill

shrimp n' grits anson mills grits, bbq gulf prawns, hot sauce tomato gravy, bacon, green onions | 18 / 26

barley risotto beef short rib brasato, rapini, forest mushrooms, house ricotta | 19 / 28

red quinoa cakes roasted roots, braised kale, sage almond milk, pickled pear  | 15 / 19


Market

pan roasted scottish salmon lump crab, asparagus, radish, carolina green rice, rhubarb vinaigrette | 27

ky. barbecued lamb shank mustard, bacon, braised collards, cornbread, mint vinegar | 27

wood smoked amish hen creamed BE Farm kale, chestnut mushroom hash, mulled cider jus | 24

duck & waffles crispy confit duck leg with pecan sage waffles, BE Farm cabbage, maple bourbon jus | 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
duck fat fried potatoes and a trio of sauces: garlic herb aioli, beer mustard, 1000 island


Sides

( $8)

braised collards hot sauce

braised napa cabbage apples |

scratch biscuit salted molasses butter |

creamed BE Farm kale pecorino |

duck fat fried potatoes 1000 island |

cornmeal hush puppies bbq sauce |


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