In addition to our standard menu, join us every Thursday evening for a curated 3-course dinner. Each course has been crafted by Executive Chef, Josh Chapman and has been paired with personally curated wine selections. Course 1: Shaved Root Vegetables & Frisse Salad with Roasted Shallot Tarragon Vinaigrette Chateau Gassier Esprit Rose – Provence, France: A very clear rose with shades of peach; floral nose with white and yellow fruit notes
Asheville Restaurant Week, 2018
Monday, January 15 – Friday, January 19, 2018 AND… Monday, January 22 – Friday, January 26, 2018 *Offering a 2-course meal for $28 during dinner service! Choice of Appetizers* Baby Arugula with Toasted Walnuts, Shaved Fresh Pears and Crumbled Bleu Cheese (VEG) OR Bowl of Corn and Crab Chowder with Fresh Cilantro Choice of Entrees* Pecan Crusted Trout* over Ginger Sweet Potatoes with Green Bean Salad and Bourbon Sauce OR
New Year’s Eve Menu, 2018
Appetizers Pomegranate Glazed Plantation Quail*, Roasted Pearl Onion, Sweet Potato Gnocchi, Crispy Bacon Lardons, Kale 14 Hackers Island Oysters*, House Made Hot Sauce, Grilled Lemon Gelee, Pickled Celery 16 Chinese Five Spiced Duck Breast*, Pickled Plums, Asian Style Forbidden Rice, Black Garlic Puree, Citrus Sesame Gastrique 16 Venison Carpaccio*, Cured Egg, Macerated Blueberries, Red Wine Reduction, Crostini, Grilled Frisee 17 Charcuterie* – Local Meats & Cheese, House made Lavash, Lusty
