The Local Menu

A selection of local cheeses, fresh fruit and bread (these can change daily but are usually 5 types and typically include a Blue Cheese, Chèvre, and Brie)

Crispy cauliflower and brussels sprouts tossed with Szechuan spices and fresh herbs, served with sriracha aioli

tossed with a pickled ginger black sesame aioli, seaweed salad, local honey and sambal

Local “Appalachia Star” mixed greens, soy-ginger vinaigrette and pickled vegetables, topped with crispy wontons and soy roasted almonds

mixed greens, roasted butternut squash, local goat cheese, pine nuts, garlic bread crumbs, evoo and pomegranate molasses

with Old Bay and Sherry

“Sharondale Farms” shiitake, crimini, and oyster mushrooms, white truffle oil and parmesan cheese, tossed with fresh house made fettuccine

Buttermilk-brined fried chicken with pimento cheese mac and cheese, collard greens, house made hot sauce and buttermilk-chive drizzle

wrapped in bacon made with local ground beef, honey BBQ sauce, mashed potatoes, and green beans

Chili rubbed, grilled and served with mashed potatoes, shoestring sweet potatoes and chipotle adobo gravy

with soy-ginger glaze, seaweed salad, citrus slaw and rice pilaf

braised with red wine and veal stock, served with mashed potatoes, glazed carrots and pearl onions

seasonal squash stuffed with quinoa, pistachios, olives, capers, and roasted peppers served over braised greens, tomato sauce, EVOO, and topped with Local “caromont Farms” goat cheese and parmesan (cheese can be omitted for vegan diets)

Grilled “Seven Hills” New York strip, horseradish-artichoke béchamel, crumbled blue cheese, caramelized onions, house made fries and green beans

with vanilla whipped cream, candied orange rind and raspberry coulis