Menu

first round on us • afterward, crush as many as you like @ 2/biscuit

rotating selection

raw –

roc-a-fella –

fried, layered potato • raclette fondue • shallot marmalade • chives – gf, vt

roasted and chilled beets • strawberry gazpacho • marinated berries • fresh herbs • crushed almonds • local goat cheese – gf,vt

add grilled or blackened mahi / add blackened shrimp / add duck confit 

anchovy dressing • parmigiano reggiano • smoked garlic breadcrumbs

add fried or grill chicken / add grilled or blackened mahi / add blackened shrimp 

nc bleu cheese • spiced pecans • lardons • buttermilk vinaigrette – gf

add fried or grill chicken / add grilled or blackened mahi  / add blackened shrimp 

avocado pureé • chili crunch • pickled red onion • lime – gf

fried saltines • osetra caviar • preserved lemon • camembert • scallions

NC Shrimp • radish • Meyer lemon aioli

Chef’s selection of meats and cheeses • brioche crostini • pickles

PEI mussels • saffron and white wine broth • leeks • blistered tomatoes • grilled house made focaccia 

fresh kale and cabbage • orange and ginger vinaigrette • pickled carrots • cucumbers • radish • house pulled chicken • topped with spiced peanuts and sesame seeds – gf

add grilled or blackened mahi  / add blackened shrimp / fried chicken

crispy confit duck leg • mushroom and duck broth • country ham • ricotta dumplings

potato bun • tartar sauce • lettuce • tomato • fries

house made romesco • melted leeks • lemon and garlic potatoes • topped with salsa veracruz • lemon -gf

pommes aligot • charred asparagus • local mushrooms • demi-glace • cured egg yolk gf

house made rye cavatelli • lamb shoulder ragu • spinach • topped with mint gremolata and garlicky ricotta 

local mushrooms • Nueske’s bacon • fennel • tomato broth – gf

house brioche • smoked gouda • bread & butter pickles • smoked garlic aioli • shallot marmalade • fries • prepared medium-plus

whole duck breast • pistachio mole • smoked pineapple and parsnip confit • topped with salsa matcha -gf

cider braised collard greens • carolina gold hoppin’ john • hot honey jus • pickles

grilled with a strawberry glaze • parsnip puree • sautéed cauliflower and carrots • smoked butter beurre rouge -gf

marinated and fried • coconut leek crema • cilantro forbidden black rice • szechuan gastrique -v, gf

seared white fish • lump crab meat • PEI mussels • shrimp • white wine crab broth • basil puree • scallion oil • grilled focaccia 

mix of fried yellow crescent fingerlings & local sweet potatoes • black lime powder • smoked garlic aioli

three grilled sliders • toasted Hawaiian rolls • house pickles • aioli 

fried saltines • osetra caviar • preserved lemon • camembert • scallions

buffalo sauce • buttermilk vinaigrette

citrus poached • Old Bay seasoning

Chef’s seasonal rotating selection of meats and cheeses, served with brioche crostini, house pickles, and Lusty Monk mustard

rotating selection

two poached eggs on a toasted house made English muffin with Neuske’s bacon and hollandaise 

Two poached eggs on a toasted house made english muffin with crab louie and sauce choron

Two poached eggs on a toasted house made english muffin with braised lion’s mane mushroom, arugula, hollandaise, and chimichurri -vt

Neuskie’s bacon, gouda, and spinach filling baked in a house made crust served with an arugula side salad

Our version of a traditional breakfast with cheddar scrambled eggs, a bowl of grits, bacon, and a biscuit

House made brioche french toast on a blueberry creme anglaise with a crispy duck leg and a lightly sweetened whipped cream.

Served with maple syrup

Covey biscuits topped with our breakfast sausage gravy with a fried egg and hot sauce

Black Angus chuck and brisket blend with smoked gouda, bread & butter pickles, smoked garlic aioli, and shallot marmalade on a fresh house baked brioche bun. Served with fries

Fresh shrimp served on top of stone ground white grits with tomato broth, local mushrooms, fennel, and Nueske’s award winning bacon -gf

A classic BLT on toasted multigrain with avocado crema and chili crunch. Served with fries

Boneless Joyce Farm’s fried chicken thigh served on grits with a hot honey chicken jus, cider braised collard greens, and pickles

Local mixed greens, shaved fennel, scallion, and sweet peppers tossed in our housemade green goddess with crushed pistachios -vt, gf

Housemade miso brioche rolled with a sweet cinnamon and butter filling, then topped with a warm spiced glaze

Chef Aili’s daily creation, ask your server for details. Fried to order

Marinated berries with fresh basil and a dollop of whipped cream