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DINNER
soups of the day
| cup 3.50 | bowl 5 |

salads
white asparagus, mche, hard-cooked egg, fresh herbs, and charred leek vinaigrette 8 house cured arctic char gravla with bibb lettuce, capers, pickled red onion, and cream! "uark-horseradish dressing # caesar salad with romaine, kalamata olives, shaved chapel hill creamer! calvander, lemon, and herbed crostini $anchovies available upon re"uest% & mi ed greens with radish, cucumbers,chevr', and red wine vinaigrette (

small plates
pan fried free range "uail with sp)t*le and herb braised savo! cabbage +, saut'ed local chicken livers, winter chicor!, braised cipollini onions, and bacon vinaigrette # wilted local spinach with saut'ed o!ster mushrooms, warm bacon vinaigrette, and poached duck egg +, white wine steamed snead-s ferr! little neck clams with house smoked sausage, red and poblano peppers, shallots, and garlic +, alsatian potato leek tart. sliced potatoes la!ered with fresh herbs, leeks, and cave aged gru!/re cheese, with a small green salad 8 mussels steamed in riesling with shaved fennel, tomato confit, new potatoes, garlic and fresh herbs +, k)seplatte. a selection of international and local artisanal cheeses paired with house compote, marcona almonds, and dried figs +, wurstplatte. a selection of sliced house made artisanal meats and sausages, cave aged gru!/re, radish, hard boiled egg, house made pickles, and mustards +,

entrees
wiener schnit*el. traditional all natural pork cutlet, breaded and pan fried0 served with parsle!ed new potatoes, saut'ed market vegetables, and lemon wedges +8 add an egg + pan roasted ashle! farm-s chicken breast served with a hash of sp)t*le, kale, shiitake mushrooms, and spring onions, with a lemon-garlic pan 1us ,0 pan roasted 8 o* angus hanger steak with local heirloom potatoes, mushrooms, carameli*ed onions, and chimichurri sauce ,, house made sausage plate with stewed lentils, slaw, pickles, and mustard +8 slow braised stuffed cabbage rolls filled with french lentils, chapel hill creamer!-s farmers cheese, and butternut s"uash, served with a local hone! tomato sauce and petite green salad +& house made noodles tossed with balsamic roasted red onion, shiitakes, bok cho!, and arugula in a white wine herb cream sauce +& market fish l please ask server for toda!-s selection vegetable plate l choice of four sides +5 l 2 l new potatoes l sp)t*le slaw l saut'ed market vegetables l stewed lentils
3consuming raw or undercooked meats, poultr!, seafood, shellfish, or eggs ma! increase !our risk of foodborne illness we appreciate our local vendors and fellow artisans for their support thank !ou to. chapel hill creamer!, l!on farms, blue crown farms, latta egg ranch, elodie farm, four leaf farm, lil- farm, tin! farm $gratuit! added to parties of 5 or more%

sides

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