Menu

Seasonal vegetables and white beans in a sage cream sauce, topped with an all-butter puff pastry lid. Vegetarian.

48-hour brined, double-dredged half chicken served over whipped potatoes with peppered cream gravy and local wildflower honey.

Thick-cut heritage pork chop with apple-bourbon pan sauce, wilted greens, and roasted fingerlings.

12-hour hickory-smoked Texas-style brisket sliced to order with house pickles, white bread, and two sides.

Red wine–braised bone-in short rib over stone-ground cheddar grits with crispy tobacco onions and gremolata.

Appalachian trout with brown butter, capers, charred lemon, and a side of hoppin' john.