Dinner
Served Tuesday through Sunday, 5 to 11. The menu follows the mountains; expect it to move with the season.
Snacks
smoked trout dip, chives, lemon
buttermilk, dill, black pepper honey
trout roe, pickled mustard seed
cultured butter, smoked salt
To Start
buttermilk, benne, cured egg yolk, herbs from the roof boxes
whipped feta, marigold, cornbread crumb
lump crab, basil oil, espelette
blackberry preserves, grilled rye, chervil
country ham, sorghum, toasted pecan
Mains
brown butter, new potatoes, watercress, lemon
charred lemon, pan drippings, grilled bread
apple mostarda, braised greens, cider jus
lamb ragu, pecorino, mint
romesco, benne, marjoram
bone marrow butter, charred onion, for the table
Sides
sorghum butter
chili, lemon
creme fraiche, chive
pot likker, cider vinegar
A 20 percent service charge is shared with the whole house. Illustrative demo menu; every dish and price on this page is fictional.
Questions about a dish or an allergy? Call (555) 047-2700 and the kitchen will answer honestly.