Guest Chef Keva Miller February 15,16,17

Mussels Escabeche

Braised Heirloom Roots, Manakintowne Shoots, Maple Vinaigrette, Buttercup Crisp

Our Wholewheat Sourdough, Buttermilk-Labne Pesto, Appalachian Cheese

Carrot & Star Anise Soup, Smoky Carrot Crisp, Chevre Mousse

Butter-Poached Oyster, White Grits, Dill oil, Sweet Potato Chips

Cast-Iron Chicken Livers, Carolina Gold Rice, Pan Gravy, Sunchoke Slaw  

Lamb Leg & Crispy Belly, Za’atar, Adirondack Red Puree, Fermented Cabbage, Lamb sauce

Mint & Lime Sorbet

Corncake, Macerated Gold Rush Apples, Lavender Cream  


This is an example menu. Items subject to change according to availability, weather, whim or whatnot. 

 All our food is sourced from local farmers, foragers and fishermen. Our suppliers include Whippoorwill Farm, Tricycle Urban Gardens, Tomten Farm, Goats R Us, Polyface, Growing Pastures, Wades Mill, Old Church Creamery, Congressional Seafood, Peacemeal Farm, Ironclad Coffee, Foraged Kingdom, Frontier, Schofield Farm & Manakintowne.