☞ Back to Dining Menu

Salads

Simple | 11.5

Local Greens, Seasonal Veggies, Pickled Shallots, Buttermilk Ranch

Fig & Apple | 15.75

Local Greens & Chicories, Gorgonzola, Dried Figs, Fresh Apple, Currants, Pickled Shallots, Candied Pecans, Apple Butter Dressing

Seared Ahi Tuna* | 20

Local Greens, Avocado, Seasonal Veggies, Crispy Rice, Sesame Dressing, Wasabi, Shoyu

Grain & Veggie Bowl | 16

Local Greens & Chicories, Quinoa, Field Peas, Roasted & Raw Winter Veggies, Confit Garlic Dressing

---

Salad Additions

House Crackers | 3

Grilled Chicken | 5.5

Verlasso Sustainable Salmon | 14

Domestic Shrimp | 9

Grilled Tofu | 4

Crab Cake | 18

☞ Back to Dining Menu

Sandwiches

(Served with one side)

Salmon Burger* | 16

Preserved Lemon Mayo, Local Greens, Red Onion, Potato Bun

Grilled Chicken & Fresh Mozzarella | 16

Apple Chutney, Sage, Baguette

Grilled Tofu & Vegan Mozzarella | 17.5

Apple Chutney, Sage, Baguette

Crab Cake | 24

Slaw, Herb Tartar, Local Greens, Tomato, Potato Bun

Avocado B.L.T. | 14

Bacon, Tomatoes, Local Greens, Duke’s Mayo on Whole Wheat (with Grilled or Fried Chicken + 5.5)

Fried Chicken Biscuit | 15

Brined & Herb Battered Breast, Seasonal Slaw, Grainy Mustard, Buttermilk Biscuit

The Usual | 14

Chicken Salad, Asparagus, Mushrooms, Cheddar, Thousand Island, Hoagie, Baked Open-Faced

Grass Fed Burger | 15

(substitute a Beyond Burger)

Potato Bun, Local Greens, Tomato, Red Onion, Pickle

---

Burger Additions

Pimento Cheese, Avocado, Bacon, Cheddar, Gorgonzola, Sauteed Mushrooms, Grilled Onions | 1.5 each

☞ Back to Dining Menu

Entrées

Today’s Cut from Shipley Beef* | Market Price

Candied Shallot, Toasted Walnut Gremolata, Herb Potato Cake

Grilled Heritage Pork Chop* | 40

Apple Chutney, Country Ham, Sweet Potato Puree

Grilled 6 oz Filet* | 35

Gorgonzola Cream, Bacon Jam, Mashed Potatoes, Today’s Vegetable

Pan Roasted Green Circle Chicken Breast | 28

Mushroom Pan Gravy, Farro Piccolo (allow 30 minutes)

Bronzed Sesame Salmon* | 28

Shoyu Glaze, Carolina Gold Rice, Sautéed Kale

Crab Cake | 30

Herb Tartar, Mashed Potatoes, Today’s Vegetable

Black Bean and Chicken Tortilla | 16 | without chicken 13

Brown Rice, Monterey Jack, Cheddar, Avocado, Lime Crema, Local Greens, Red Salsa

---

Vegetables and Sides | 4

Buttermilk Biscuit, Black Beans, Brown Rice, Potato Salad, Fresh Fruit, Mashed Potatoes, Potato Cake, Kettle Chips, Sauteed Kale, Mac & Cheese, Today’s Vegetable, Today’s Side, Baked French Onion Soup + 4, Small Simple Salad + 3

☞ Back to Dining Menu

Desserts

Duke’s Mayo Caramel Cake

Sorghum Fudge, Sugared Pecans, Caramel Sauce

Seasonal Ice Cream Sandwich

Callebaut Brownie

Vanilla Ice Cream, Chocolate Sauce & Caramel

Seasonal Cheesecake

Housemade Ice Cream or Sorbet

Dessert Feature ~ Ask your server

☞ Back to Dining Menu

Weekend Brunch

Served Saturday and Sunday | 10 a.m. – 3 p.m.

Select Small & Sharable dishes available from 3-3:45 p.m. on Saturday & Sunday while our kitchen resets

---

B.E.C. Biscuit | 9.5

Scrambled Egg*, Bacon, Sharp Cheddar

Chicken Biscuit | 12

Brined & Herb Battered Fried Chicken Breast, Grainy Mustard

Colfax Creek Sausage Gravy Biscuit | 8.5

Egg & Cheese Biscuit | 8.5

Scrambled Egg*, Sharp Cheddar

Seasonal Cast-Iron Sweet Roll | 9.5

Breakfast Tacos | 15.5

Chorizo, Crispy Potatoes, Scrambled Egg*, Queso Fresco, Lupitas Corn Tortillas

Crab Cake Benny Stack | 24

Fried Egg*, Tomato & Pepper Jam, Avocado, Pickled Onion, Citrus Hollandaise, English Muffin

Rustic Benedict | 16.5

Poached Eggs*, Pancetta, Roasted Cherry Tomatoes, Arugula, Herb Hollandaise, Grilled Sourdough

Vanilla Custard Filled French Toast | 16.5

Candied Nuts, Seasonal Fruit, Vermont Maple Syrup

Breakfast Pizza | 18.5

House Crust, Chorizo, Red Sauce, Cheddar-Jack Cheese, Scallions, Queso Fresco, Fried Eggs*

Grits Bowl | 14.5

NC Milled Grits with your choice of four additions

Bacon | Fried Egg* | Avocado | Tomato | Salsa | Queso Fresco | Cheddar-Jack Cheese | Chopped Scallions | Pickled Jalapeño | Grilled Shrimp +7.5

Seared Ahi Tuna Salad | 20

Local Greens, Avocado, Seasonal Veggies, Grilled Rice Cake, Wontons, Sesame Dressing, Wasabi, Shoyu Glaze

Avocado B.L.T. | 14

Bacon, Duke’s Mayo, Local Greens, Whole Wheat Sourdough, with kettle chips, fruit, or potato salad

The Usual| 14

Sourdough Hoagie, Chicken Salad, Asparagus, Mushrooms, Cheddar, Thousand Island, Baked Open-Faced, with kettle chips, fruit, or potato salad

Grass Fed Burger* (or Beyond Burger) | 15

Dukes Potato Bun, Local Greens, Tomato, Red Onion, with kettle chips, fruit, or potato salad

Burger Additions ~ Fried Egg, Pimento Cheese, Avocado, Bacon, Mushrooms, Gorgonzola, Cheddar 1.5 each

A la carte

Bacon 4 | NC Milled Grits 4 | Fresh Fruit 4 | One Egg 2.25 | Dukes Wheat or Housemade Rye Toast 3.25

* Consumer advisory: This item may be served raw or undercooked. Eating raw or undercooked meat, seafood or eggs increases your risk of contracting a foodborne illness, especially if you have certain medical conditions.