Menu for March, 2020

First

Arugula Salad
walnuts, red onion, Parmigiano-Reggiano, lemon vinaigrette

Potato Provençal Soup
chives, scallion oil, crème fraiche

Second

Pan Roasted Cobia
grilled fingerling potatoes, spicy garlic aioli, broccolini

Joyce Farms Coq au Vin Blanc
heirloom carrots, carrot purée, charred spring onions,
winter tomatoes

Braised Beef Shoulder Shiitake
red and russet potato purée, asparagus

Grilled Portobello Caps
smoked tomato conserva, cauliflower purée, toasted pine nuts, basil

Dessert

Sourwood Honey & Lavender Gelato
walnuts & madeleine

Matcha & Pistachio Cake
orange whip, mint

  • Some items may change due to seasonal availability.
  • No Substitutions. Dietary requirements may be accommodated with advance notice.
  • Dinner is $40.00 per person available Thursday through Sunday every week with reservations required.
  • Should you like to add gratuity, you are welcome to do so at checkout or at your table.
  • Please feel free to bring your own beer, wine, or liquor since it is not sold at the inn.

Call us at (828) 255-0690 to make a reservation.