Our menu changes regularly and is driven by the market. See what's cooking today.

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Dinner

STARTERS & SALADS

  • Fried Green Tomato BLT 9

    Pimento Cheese Coulis, Pickled Onion, Bacon Jam, Steven’s Pea Shoots

  • Tomato Bisque 8

    Lobster, Micro White Scallions 

  • Bonterra House Salad 10

    Port Poached Apple, Baby Arugula, Candied Pecans, Local Fall Radish, Local Chevre, Sorghum Sherry Vinaigrette

  • Tuna Nicoise 11

    Winter Baby Greens, Air Cured  Black Olives, French Beans, Creamer

    Potatoes, Dijon Dressing, Blistered Tomatoes      

  • Lump Crab Stuffed Piquillo Peppers 11

    Salsa Verde, Avocado, Crème Fraiche

APPETIZER SPECIALTIES

  • *Collosal Scallop 12

    Brussel Pesto, Crispy Parsnips, Clear Vanilla Sauce, Pea Shoots

  • THE FRIED LOBSTER TAIL 21

    Local NC Honey-Soy Reduction,

    Mustard Aioli

  • Sorghum Glazed Pork Belly 9

    Wood Grilled, Alabama White Sauce, Chow Chow, Tobacco Onions

                                                                       

PLATES TO SHARE

  • SPREADS 7

    Hummus

    Pimento Cheese

    Smoked Salmon &  Local Goat Cheese

    Oven Roasted Tomato & Parmesan

    Braised Leek & Parmesan

    Pate Maison

    Provencal Chicken Mousse

  • CHARCUTERIE 9

    Hot Sopressata

    Salami Classico

    Serrano Ham

    Prosciutto Johnson County

     

     

  • OLIVES 6

    Arbequina

    Cerignola

    Niçoise

    Picholine

    Spiced Olive Mix 

     

  • ARTISAN CHEESE 9

    Appalachian, Meadow Creek Dairy, VA-Raw Cow’s Milk, 60 Day Aged

    Carolina Moon Brie, Chapel Hill Creamery, NC - Cow’s Milk, Double Cream

    Aged Cheddar, Ashe County, NC- Cow’s Milk, Extra Sharp, 6 Months

    Calvander, Chapel Hill Creamery, NC- Guerusey Cow’s Milk, 6-8 Months

    Asher Blue, Sweet Grass Dairy, GA- Raw Cow’s Milk, Blue Ashe Vein

     

ENTREE SPECIALTIES

  • THE FRIED LOBSTER TAIL 42

    Whipped Potatoes, Market Vegetables,

    NC Honey-Soy Reduction,

     Mustard Aioli

     

  • Cast Iron Center Cut Filet 33

    Embered Shiitakes, Roasted Creamer Potatoes, Bourbon Bacon Jam, Shallot Bordelaise

  • *Chesire NC Pork Tenderloin 25

    Green Chili Geechie Boy Grits, Red Wine

    Braised Cabbage, Potlikker

  • Atlantic Grouper 26

    NC Shrimp Dumplings, Broccolini & Preserved Lemon Vinaigrette, Crispy Capers, Sweet Potato Nage     

ENTREES

  • *Sorghum Glazed Duck 27

    Charred Leek & Fennel Confit, Barley Risotto, Crispy Kale, Grand Marnier Sabayon

  • *Roasted Scallops 27

    Grilled Artichoke, Overnight Tomatoes,Romesco, Sorghum Popcorn

Blake Hartwick, Executive Chef   |   Mike Long, Sous Chef