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BEGINNINGS
Spiced Sweet Potato Bisque
Fresh organic sweet potatoes
finished with fresh cream
Six Dollars
Greg’s Eight Piece Quail Bucket
Eight pieces Manchester Farms Quail dredged in buttermilk and seasoned flour and lightly fried served with Linwood Gardens rosemary gravy and two mini buttermilk biscuits
Twelve Dollars
Grilled Foie Gras
Hudson Valley Duck Foie Gras served with a Benjamin Vineyards Tara White Muscadine grape and champagne emulsion, caramelized high country apples topped with Tega Hills micro greens
Seventeen Dollars
Blue Hubbard Squash Tart
Warm Blue Hubbard squash puree in a crisp tart shell topped with Point Reyes blue cheese and toasted walnuts
Eight Dollars
Tega Hills Carolina Farmhouse Salad
Tega Hills Greenhouses Mixed Greens, Ratcliffe on The Green smoked bacon,
Toasted Carolina pecans and balsamic vinaigrette
Nine Dollars
Classic Spinach Salad
Fresh Bordeaux spinach tossed with Grateful Growers hard boiled eggs, Bermuda onions, and shiitake mushrooms finished with a warm bacon dressing
Eleven Dollars
Chef’s “Farm to Fork” Tasting Menu
Let us take you on a trip to the farm and back
Five Courses Seven Courses
Sixty Five Dollars Eighty Five Dollars
Wine Pairings Wine Pairings
Thirty Dollars ( First Tier) Forty Dollars ( First Tier)
Forty Five Dollars (Second Tier) Fifty Five Dollars (Second Tier)
MAIN COURSE
Grilled Ribeye
A 14 ounce Spangler Farm North Carolina Ribeye served with
New Town Farms wilted spinach and Fisher Farms fingerling potatoes finished with a classic sauce Diane
Forty Five Dollars
Stuffed Rabbit Saddle
Ashley Farms rabbit saddle stuffed with a rabbit rillettes and wrapped with Ratcliffe house smoked bacon, served over roasted garlic lentils with roasted baby carrots and turnips finished with a natural rabbit jus
Thirty Two Dollars
NC Mountain Trout
Grilled NC farm raised trout served over sweet potato spaetzle, topped with a New Town Farms baby fennel and shiitake mushroom slaw
Twenty Seven Dollars
Crispy Pork Terrine
Confit of Grateful Growers Farm pork shoulder and belly tossed with thyme and baked golden brown served with a sweet potato puree
and New Town Farms collard greens
Twenty Nine Dollars
Wild Striped Bass
Pan seared Wild Striped Bass served over an English pea and shiitake mushroom risotto topped with Tega Hills micro greens
Thirty Two Dollars
Grilled Ostrich “Nigiri”
Fresh grilled Birdbrain Farm Ostrich outside strip served with a shiitake mushroom and black truffle risotto, English pea puree, pickled turnips, and arugula finished with demi glace
Forty Two Dollars
Seared NC Dayboat Flounder
Sautéed Flounder served over a New Town Farms peppers, bok choy, squash, Bermuda onions, and wild mushroom stir-fry
Thirty Four Dollars
Poulet Rouge
Seared Ashley Farms Poulet rouge chicken breast, leg and thigh coq au vin served with Bosky Acres goat cheese grits and sautéed bok choy
Twenty Eight Dollars
Bosky Acres Goat Cheese Grits • English Peas & Carrots
Seven Dollars Five Dollars
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