Bar Menu

FLATBREAD - 10
Roasted GA Chicken, Hen of the Woods Mushrooms, Ricotta, Arugula

CHEF'S SELECT CHEESE & CHARCUTERIE BOARD
For Two - 11 -For Four - 14
please ask the server for details

FRIED VA OYSTERS & CALAMARI- 11
Avocado Crèma, Charred Sweet Peppers

RIOJA BRAISED MEATBALLS - 8
Lamb, Pork & Beef, Cannizzaro Arrabbiata Sauce

HOUSEMADE SPREADS with CRUSTINI - 10
Pimento Cheese, Braised Leek & Parmesan, Oven Roasted Tomato & Parmesan

Pomme Frites - 7
Parmesan, Garlic Aioli

 

Food For Wine

 

Spreads - 7

Hummus
Oven Roasted Tomato & Parmesan
Pimento Cheese
*Smoked Salmon & Goat Cheese
Braised Leek & Parmesan
Chicken Mousse

Charcuterie - 9

Palacios Chorizo
Benton’s Country Ham
Milano Salumi
Pâté Maison
Creminelli Truffle Salami

Olives - 6

Gaeta
Cerignota
Niçoise
Castelvetrano
Spiced Olive Mix

Artisan Cheese - 9

Aged Cheddar, Ashe County, NC- Cow’s Milk, Extra Sharp, 6 Months
Boxcarr Cottonbell, Cedar Grove, NC – Soft & Buttery, Cow’s Milk
Boxcarr Lisome, Cedar Grove, NC – Cow's Milk, Beer, Semi-Soft
Chocolate Lab, Asheville, NC – Cow’s Milk, Stout Washed, Cocoa Nibs Rind
Lindale Gouda, Goat Lady, NC – Pasteurized Cow’s Milk, 6 Month
Clemson Bleu Cheese, Clemson, SC– Cave Aged, Creamy Bleu

 

 



Blake Hartwick, Executive Chef