Trout Three Ways

grav lox with buckwheat blini, rillette with crackers and smoked with bialy

Chicken Liver Crostini

on sourdough bread with red onion marmalade

Vegetable Trio

fried eggplant and an array of seasonal fresh and pickled vegetables with creamy dill dip

Local Cheese Plate

ashe county cheddar, looking glass herbed feta, and goat lady chèvre with whole grain mustard, sourwood honey and whey crackers

Hmg Charcuterie Plate

house cured meats, caraway mustard and pickled vegetables

Soup Of The Day

choice of vegetarian or porketarian

Local Salad

barbee farm greens, selection of seasonal accoutrements, and honey-lemon vinaigrette

Roasted Squash Salad

butternut and acorn squash, spiced pumpkin seeds, cider crema, and grateful growers’ country ham and sorghum vinaigrette

Kale Salad

chiffonade kale, boiled eggs, pickled sweet onions and bacon vinaigrette

Grateful Growers’ Grilled Pork Chop

sweet potato puree, braised turnips, sautéed greens, and herb demi

North Carolina Trout

golden rice risotto cake, sautéed greens, and apple cider buerre blanc

Grateful Growers Pork Shank

stone ground white grits, roasted squash, caramelized onions, and foster’s sauce

Baucom’s Best Smoked Chicken Breast

sweet potato gratin, braised collards, and sorghum bbq glaze

Field Pea Ragout

speckled butter beans, dragon tongue beans, crostini, wilted greens, lardons, tomato and pork sausage

The Ribbons

fresh house fettuccini, classic bolognaise sauce

Cassoulet

baucom’s best farm chicken confit, field peas, sausage, tomato, and crispy schmaltz

Fish And Grits

white stone ground grits, pan seared flounder, country ham, port and pepper cream

Grilled Lamb Chops

n.c. purple rice, wilted napa cabbage, fire roasted pablano peppers, & mint-herb