Menu

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Aged cheeses, cured meats, wildflower honey, and house pickles — a board that tells you where you are. 

Regional cornmeal, cast in iron, pulled hot — Appalachian cider butter, sorghum drizzle, and flaked salt. 

Picked directly from the ground and delivered fresh to the plate. This is what real vegetables taste like. 

Maple-roasted figs, warm and yielding, against whipped goat cheese and pine nuts. Finished with local honey. 

Roasted beets over cultured cream, drizzled with locust honey, and topped with American hazelnuts and mint. 

Radishes warmed until tender in brown butter with toasted breadcrumbs, shaved shallot, and fresh mint. 

Heirloom tomatoes dressed in our bittersweet caramelized honey vinaigrette, finished with watercress and black walnuts. 

Arugula, grilled peaches, crispy bacon, and goat cheese — pulled together by a warm bacon-vinegar dressing. 

Fresh local lettuce, apple-wood smoked bacon, crispy shallots, and blue cheese tossed with sorghum-black pepper dressing. 

Green garlic and Yukon golds simmered into something that tastes like the season turning. 

The recipe has not changed. It still does what it has always done. 

A daily farm-sourced preparation — what the land offered this morning. Ask your server. 

Boneless ribeye, aged until the fat deepens and the flavor needs no help. 

Tender top-quality cut with heavy marbling and rich flavor. No apology, no embellishment.

Thick-cut tenderloin and strip on the bone — our largest cut, best shared or not. 

Impressive, thick-cut bone-in pork chop prized for its rich marbling, dramatic presentation, and deep flavor. 

Butterflied and pan-roasted, served with microgreens and fresh herbs. 

Duck seared until the skin crisps — plum sauce, toasted buckwheat crackers, and braised radicchio. 

Half bird baptized in our Peppa Sauce. The crust holds.

Baked with fresh vegetables inside a paper packet to lock in moisture and flavor. 

Double-stacked smash burger, American cheese, bacon jam, and Animal Sauce on a fresh potato roll. 

Pan-roasted potato dumplings served with broccoli rabe, sausage, and a white wine cream sauce.

Sweet corn, bacon drippings, onions, peppers, and cream. 

Crispy fries with seasonal ramp salt and cheddar parmesan cheese. 

Smooth, with roasted garlic and enough butter to mean it. 

Seven ancient grains, slow-cooked and simply dressed. 

Fresh peas, half-crushed, with mint, parsley, and a little heat. 

The chef's daily selection from our farm partners. What's best today.