Bar Menu

Cherry Smoked Duck Breast - 12
Crispy Chevre, Mole Sauce

Warm Burratta - 11
White Anchovies, Grilled Baguette, Pea Tendrills, Ahi Amarillo Sauce

Buffalo Cauliflower  - 9
Clemson Bleu Cheese Dressing, Brussels Sprout Leaves

NC Cheese Charcuterie Plate - 15
Boxxcar Campo Triple Cream Cheese, Chocolate Lab Cheese,
Benton's Country Ham, Bread & Butter Pickles, House Made Crustini,
Lusty Monk Mustard

Smoked Brisket and Scallop - 12
Street Corn, Campo Fondue, Bourbon BBQ Sauce/p>

*WOOD GRILLED CHURCH BURGER - 14
Ashe County Cheddar, Bibb Lettuce, Tomato & Onion Janeth’s Hand Cut Fries

Food For Wine

Spreads - 7

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

Charcuterie - 9

San Giuseppe Chorizo
Benton’s Country Ham
Duck Salumi
Pâté Maison

Spicey Olive Mix - 6

Gaeta
Cerignota
Niçoise

Artisan Cheese - 9

Aged Cheddar, Ashe County, NC – Cow’s Milk, Extra Sharp, 6 Months
Boxcarr Campo, Cedar Grove, NC – Cow’s Milk, Beer, Semi-Soft
Meadow Creek Dairy Grayson, Virginia Highlands – Semi-Soft, Aged Over 60 Days
Kentucky Rose, Bowling Green, KY – Farmhouse, Firm & Aged
Clemson Bleu Cheese, Clemson, SC – Cave Aged, Creamy Bleu

 

 



Blake Hartwick, Executive Chef