DINNER MENU.
small plates
the blue point's carolina she-crab soup
old bay | sherry | chive
basket of warm buttermilk bisciuts
our honey butter | whipped butter
grilled halloumi
basil orange chili vinaigrette | mission figs | olives | mandarin oranges | pane carasau | seasonal greens
trio of southern spreads
pimento cheese | deviled ham | chef's choice | seasonal apples | celery | crackers
dry rubbed & house smoked spare ribs
western carolina bbq sauce | creamy slaw | VA peanuts
warm coastal dip with sweet chili sauce
local crab | neufchâtel & cheddar cheeses | green onion | "wonton fried" pita crisps
greens
honey roasted beets & arugula
whipped FIREFLY FARMS goat cheese | fall spiced pistachios | Benton's aged country ham | apple cider vinaigrette
hearts of romaine & baby kale tossed with caesar dressing
shaved parmesan romano | our pullman croutons
baby iceberg wedge
grape tomatoes | cherrywood smoked bacon | toasted pecans | FIREFLY FARMS "moo & blue" cheese | buttermilk dressing
mixed greens salad
marinated grapes | toasted pumpkin seeds | sheep's milk feta | muscadine cider vinaigrette
big plates
fresh catch
TIDEWATER GRAIN Carolina gold rice pilaf | haricot vert | roasted red onion | wine poached golden raisins | toasted almonds | citrus-fig sorghum coulis
cornmeal crusted fried va catfish
butternut squash & sweet potato hash | crispy pork belly | cider cornichon remoulade | house pickles
nc shrimp & marsh hen mill grits
ashe county hoop cheese | andouille sausage | sweety drops | red eye gravy
grilled bone-in duroc pork chop*
bourbon butternut squash & pear bbq sauce | poached pears | fennel, pickled red onion & arugula salad | baked mac & five cheeses
hand cut 14 oz ribeye*
roasted yukons, smoked shallots, wild mushrooms, & spinach mélange | truffle chive crème fraîche | black garlic
housemade duck leg confit
MARSH HEN MILL cornmeal dumpling | duck jus gravy | roasted root vegetables | maple-sage glaze
+VEGAN OPTION black-eyed pea falafel and tomato chili sauce
pan fried lump crabcakes
mediterranean spiced couscous | harissa pickled cucumbers | green goddess sauce
+VEGAN OPTION black-eyed pea falafel and tomato chili sauce
on the side
roasted potato, onion, spinach, & mushroom mélange | warm French lentil salad | baked mac & five cheeses | cheesy marsh hem mills grits | chef's choice of vegetables
*item served raw or undercooked, or that may contain raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
desserts
key lime pie
raspberry coulis | whipped cream
warm southern pecan pie
brown butter caramel | bourbon ice cream
double vanilla bean crème brûleé
our short bread cookie
warm salted caramel brownie
salted caramel nougat | chocolate ganache | espresso bean cocoa nib crumble | chocolate sauce | coffee ice cream
tonights pastry chef's selection
house make ice creams & sorbets
one or two scoops
ashley's special house blend coffee
asheville tea company
asheville greay | chamomile lavender | elderberry yaupan | jasmine gold | pisgah breakfast
NO SUBSTITUTIONS PLEASE.
all menu items are subject to change based on seasonality and availability.