All Day Menu (Except Saturday from 10 a.m. until 3 p.m. and Sunday Brunch)

300 East dinner

Small & Shareable

Chicken Biscuit Picnic Box for Two ~ Buttermilk Fried Chicken Breasts, Freshly Baked Biscuits, Lusty Monk Mustard, Seasonal Slaw, Mac & Cheese or Potato Salad, Served with 2 Cans of Wine 21

Snack Board ~ Rotating Selection of Dips and Spreads with Accompaniments
One 18 / Two 21 / Three 24

Baked French Onion Soup ~ Provolone, Croutons 7

Sweet Potato Ravioli ~ Gorgonzola Cream, Toasted Walnuts 13

Hummus ~ Pita Wedges, Marinated Olives, Veggies 9

Housemade Pimento Cheese ~ Saltines & Veggies 8

Chesapeake Style Crab Cakes ~ Seasonal Slaw, Remoulade 13.75

Baked Marinated Vermont Goat Cheese ~ Roasted Garlic, Sun-Dried Tomatoes, Your Mom’s Baguette 11.25

Joyce Farms Chicken Salad ~ Local Leaf Lettuces, Crudites, Fruit, Toasted Pita 11.5

Today’s Soup ~ Cup 4.5/ Bowl 6.5

Salads (Dressing on the side)

Salad Additions ~ Springer Mountain Farms Chicken Breast 4 
Verlasso Sustainable Salmon 12.5 Domestic Shrimp 7.5
Grilled Tofu 3.25 Chesapeake Style Lump Crab Cake 13

Simple ~ Local Greens, Pickled Shallots, Seasonal Vegetables, Buttermilk Ranch  5.5

Fall  ~ Port Cherries, Vermont Goat Cheese, Toasted Nuts, Local Greens, Pancetta Dressing 12

Seared Ahi Tuna* ~ Local Greens, Avocado, Fried Wontons, Seared Rice Cake, Sesame Dressing, Wasabi, Shoyu 15.25

Sandwiches (Served with one side)

Asian Tuna Burger ~ Thai Chili mayo, Seaweed Salad, Pickled Ginger & Wasabi on Duke’s Brioche 15

Grilled Shrimp BLT Panini ~ Heritage Farms Bacon, Pepper Cheese, Arugula, Tomato Aioli on Sourdough 13.25

Brasstown Beef Grass Fed Burger (or substitute a Beyond Burger) ~ Duke’s Brioche, Local Lettuces, Red Onion, Pickle 14.75
Additions ~ Pimento Cheese, Avocado, Bacon,
Cheddar, Gorgonzola, Sauteed Mushrooms 1.25 each

Chesapeake Crab Cake ~ Seasonal Slaw, Remoulade,
Duke’s Brioche 16

Avocado BLT ~ Heritage Farms Bacon, Tomatoes, Local Leaf Lettuce, Mayo on Whole Wheat Sourdough 9.75

The Usual ~ Joyce Farms Chicken Salad, Asparagus, Mushrooms, Cheddar Baked Open-Faced on a Hoagie 13


Add our Chesapeake Style Lump Crab Cake to any Entree 13

Verlasso Sustainable Salmon* ~ Sesame Shoyu Glaze, Short Grain Brown Rice, Sautéed Kale 21.5

Chesapeake Style Lump Crab Cake ~ Remoulade, Mashed Potatoes, Today’s Vegetable 17.5

Roasted Joyce Farms Half Chicken ~ Mashed Potatoes, Today’s Vegetable 18

Black Bean and Chicken Tortilla ~ Brown Rice, Monterey Jack, Cheddar, Avocado, Lime Crema, Housemade Salsa 13.5 / Without Chicken 10.5

Grilled Hanger Steak ~ Onion Marmalade, Horseradish Sauce, Potato Cake, Today’s Vegetable 23

Grilled 6 oz Filet Mignon ~ Gorgonzola Cream, Bacon Jam, Mashed Potatoes, Today’s Vegetable 25

Vegetables and Sides  3.25

Black, Beans, Brown Rice, Potato Salad, Fresh Fruit, Buttermilk Mashed Potatoes, Jalapeno Potato Cake, Kettle Chips, Sauteed Kale, Today’s Vegetable, Today’s Side


Seasonal Cheesecake – 6

Callebaut Brownie with Vanilla Ice Cream, Chocolate Sauce & Caramel – 6.5

Housemade Ice Cream or Sorbet – 3.5

Dessert Feature – Ask your server

* 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.