With Troy and sons oak reserve cream and chives.

Trio of roasted beets, goat cheese croquette, candied walnuts, baby spinach, fennel, and roasted shallot vinaigrette.

Bacon-jalapeno jam, smoked paprika, and chives.

Made to order, get them while they last. Served with Imladris farm berry best jam, powdered sugar

Buttermilk biscuits, creamy sausage gravy, and 2 biscuits.

Spiced apple - cream cheese spread, crispy bacon, apple gastrique, and powdered sugar.

City bakery challah, Grand Marnier batter, bourbon sorghum, fresh berries, spiced pecans, and powdered sugar.

Topped with seasonal fruit pure Vermont maple syrup.

Two eggs your way, bacon or link sausage, and toast.

Cheddar cheese, roasted poblanos, caramelized onions, herbed aioli, and toast.

House-cured and smoked ham, English muffin, Boursin, tomato jam, pesto hollandaise.

Del vecchios' focaccia, avocado puree, bacon, roma tomatoes, and eggs.

Butternut quinoa cakes, arugula, poached eggs, goat cheese hollandaise, micros

Buttermilk biscuit, smoked gouda pimento cheese, poached eggs, hollandaise, and fried collard greens.

Southern-fried, F.S. Carbon waffle, creamy sausage gravy, and chipotle honey drizzle.

SC Adluh cheddar grits, bacon, cherry tomatoes, serrano peppers, spinach, and peppercorn cream sauce.

4 oz. grilled petite filet, sunny side eggs, gruyere potato rosti, horseradish crema, and toast.

Sunnyside eggs, avocado, ranchero sauce, queso fresco, jicama-radish pico, Mexican black beans, and fried corn tortillas.

House-smoked salmon, locally made a bagel, cream cheese, red onions, arugula, capers, and sliced tomato.

Brioche bun, cheddar, bacon, lettuce, tomato, onion, and hand-cut fries.

Salisbury, NC corned beef, sauerkraut, 1000 island, Swiss cheese, city bakery rye, and house chips.

Autumn roasted root veggies, caramelized onions, arugula, cherry tomatoes, vegan pesto, and vegan bread.

1 egg anyway, choice of bacon or sausage, 1 side, and toast.

Brunch items come with a choice of 1 side: Homefries, grits, fruit, french fries, side salad, or chestnut chips.

Troy and sons oak reserve cream, and chives.

Red and Yukon gold, and house honey mustard.

Local kale, black garlic Caesar, preserved lemons, romesco sauce, Parmesan crisps.

House-made duck confit, local greens, shaved apples, blue cheese, horseradish crema, sage vinaigrette.

Trio of beets, goat cheese croquette, candied walnuts, baby spinach, fennel, and roasted shallot vinaigrette.

Local lettuce leaves, lemon vinaigrette, blue cheese, bacon, cheddar, avocado, tomato, and egg.

Cured meats, local cheeses, arugula, pickled onions, apple butter, lusty monk mustard, and sliced French baguette.

Local grilled apples, blue cheese mousse, fig jam, arugula, caramelized onions, and city bakery white bread.

Lobster salad, espelette, bibb lettuce, chives, lemon wedge, and city bakery Hawaiian roll.

House roasted NY strip, roasted mushrooms, peppers and onions, provolone, herbed aioli, and hoagie roll.

Korean marinade, kimchi slaw, gochujang aioli, and brioche bun.

Grilled 7 oz. brioche bun, lettuce, pickled green tomato, and onion.

Bacon, local lettuce, pickled and fried green tomatoes, smoked gouda pimento cheese, and city bakery wheat bread.

Salisbury NC corned beef, sauerkraut, homemade 1000 island, and city bakery rye.

Spinach gruyere mornay, dijon, bacon, tomatoes, parsley, and served open-face on challah bread.

Shrimp, SC Adluh cheddar grits, bacon, cherry tomatoes, serrano peppers, spinach, and peppercorn cream sauce.

NC farmed, collards, Adluh cheddar grits, honey mustard, and molasses.

Couscous salad, roasted red pepper hummus, tzatziki, griddled cheese bread, and toasted pita bread.

Troy and sons oak reserve cream, and chives.

Red bliss and Yukon gold, and house honey mustard.

Parmesan truffle aioli.

Local kale, black garlic Caesar, preserved lemons, romesco sauce, and pecorino.

Trio of beets, goat cheese croquette, candied walnuts, baby spinach, fennel, and roasted shallot vinaigrette.

Prince Edward Island, red curry pumpkin broth, Thai basil oil, spiced pepitas, scallions, and toasted naan bread.

Brasstown beef, house-made pasta, roasted local mushrooms, caramelized cipollini onions, pecorino, and hazelnut gremolata.

Smoked gouda pimento cheese, bbq tomato jam, crispy collards, and bourbon sorghum drizzle

4 oz. beef tenderloin, haricot verts, classic mashed potatoes, and house jus.

New England day boat, butternut squash puree, sunchoke chips, fennel confit, pomegranates, and local micro sorrel.

Brown butter-fried cauliflower, roasted garlic cauliflower puree, pickled cauliflower, shaved asiago, toasted pine nuts, espelette, and citrus micros.

Sospiro ranch farms braised whole rabbit, Benton's bacon mornay, baby carrots, English peas, fennel, herbed puff pastry.

10 oz. hand-cut, celeriac-fennel braise, crispy brussels sprouts, bacon onion jam, and demi-glace.

Creamy feta orzo pasta, grilled broccolini, smoked tomato butter, and Castelvetrano olive tapenade.

HNG pork tenderloin, herbed spaetzle, caraway braised red cabbage, Oktoberfest mornay sauce, and cornichon relish.

Sunburst farms trout, butternut squash, and goat cheese quinoa cake, fall greens, apple bourbon butter, and crispy parsnips.

Kaffir lime sticky rice, ponzu glazed Asian veggies, ginger carrot puree, and wakame.

NC shrimp, Anson Mills blue corn grits, Benton's bacon, cherry tomatoes, spinach, serrano peppers, and peppercorn cream sauce.

Prosciutto, smoked gouda and sage, bone marrow bread pudding, bacon walnut green beans, cranberry butter, and mostarda.

Three styles of cheeses: This we really can't produce ourselves, but thankfully there is a long-standing tradition of cheese making in WNC. Folks, like spinning spider creamery, cane creek creamery, and looking glass cheeses, are often highlighted in our cheese selection. Three styles of meats three styles of locally handcrafted meats mostly cured and smoked in this building. These will rotate on a regular basis, combining the best of what we can do as well as featuring local salumi. Our newest friend is Charles lee at an American pig. We try to have something by him every week.

Sourdough bread, orange liqueur, raisins, currants, fried almonds, and mills river cream.

Classic pie filling, Tillamook cheddar crust, tonka bean ice cream, herbs DE Provence.

Biscoff ice cream, bruleed bananas, whipped cream, and cookie crumbs.

Flourless chocolate torte, sweet cream ice cream, chocolate soil, and milk meringue.