We are closed for normal Lunch & Dinner service, Thursday Nov. 8th for our Big Brothers and Big Sisters fundraiser. We will return to normal service on Friday November 9th for lunch at 11am and dinner at 5pm. Come get your Umami Bomb fix this weekend for lunch!!
Join us Thursday August 30th for a very special prix fixe menu to raise funds and awarness for Pisgah Legal Services
Chilled Poached Scallops, Tomato-Harissa-Lime Marinade, Avocado, Local Heirloom Tomato, Extra Virgin Olive Oil, Pimenton
Handmade Saffron Chitarra, Roasted Local Eggplant & Tomato Ragu, Postero Pancetta, Capers, Basil, Smoked Eggplant-Ricotta, Crispy Eggplant Croutons
Herb Seared Filet of Beef, Sweet Corn & Leek Soubise,
Crispy Blue Cheese Gnocchi, Au Poivre Demi-Glace
Round Mountain Creamery Goat’s Cheese Angel Food Cake, Chestnut Honey Ganache, Roasted Peach & Bourbon Ice Cream
Fundraiser for Hendersonville Pisgah Legal Services $ 85
Thursday August 30 2018 Reservations taken from 5:30 to 9:00
Credit card Number needed to secure reservation
Cancellation policy:
Cancel on or before August 25 = no charge
Cancel on August 26, 27, or 28 = $40 per person charge
Cancel on August 29 or 30 = full $85 per person charge
Its middle of the week, you don’t wanna cook but you are craving something seriously delicious with out all the fuss. Bam! Thats exactly what inspired our ongoing Comfort Food Wednesday dining series. We take familiar, classic dishes, give em a fresh make over and our own little twist and provide you with a perfect mid-week boost for you taste-buds.
This week we’ll focus on Shrimp & Grits, a soul satisfying southern classic. We’ll use North Carolina wild caught shrimp, Anson Mills Carolina Gold Rice grits from the low-country, and a bit of Andouille Sausage to bring a bit of the deep south to the game. #ridiculicious
New Years Eve 2017 Sunday December 31st, 2016 5pm-9:30pm
Kumamoto Oyster
Caraway Pickled Kumamoto Oyster, “Bloody Mary” Granita, English Cucumber,
Smoked Paprika & Celery Salt Espuma
Black & White Veloute
Cauliflower Veloute, Black Truffle, Black Trumpet Mushroom, Pistachio Chermoula
Vanilla Genoise, Banana Custard, Chocolate Ganache, Graham Cracker Crumble,
Brûléed Banana
Filet of Beef Tartare, Shaved Cured Egg Yolk, Capers, Pickled Shallots,
Dijon, Crispy Chicharron
2nd
Foie Gras
Pan Seared Foie Gras, Buttermilk Biscuit Pan Perdue, Henderson Co. Fig Preserve
3rd
“The House Cure”
Dry Cured Hickory Nut Gap Lonza, Whiskey Cured Sunburst Trout,
Assorted Pickles, Put-ups & Ferments
4th
Duo of Duck
Pan Roasted Duck Breast, Duck Confit Croquette, Sweet & Sour Cabbage,
Orange Spice Roasted Carrots, Duck Jus
Sweet
Pistachio • Lemon • Pear
Olive Oil Pistachio Cake, Lemon Curd Mousse, D’Anjou Pear Confiture
Marcona Almond
Credit card Number needed to secure reservation
Cancellation policy:
Cancel on or before November 4= no charge
Cancel on November 5, 6, or 7 = $40 per person charge
Cancel on November 8 or 9 = full $85 per person charge
Thursday August 24th. We will have a very special five course menu in support of and to raise awareness for Veterans Healing Farm. A local organization that grows produce, teaches gardening and donates high quality fruits and vegetables to veterans and their caregivers. We are taking Reservations by phone from 5:30 to 9:00. A credit card number needed to secure reservation and there is a cancellation policy in effect. The cost of the menu is $85
1st
Sweet Corn Panna Cotta, Marinated Heirloom Tomato-Cumber Salad, Curried Walnut Granola, Hickory Nut Gap Farm Lonza
2nd
Chicken Fried South Carolina Quail, Cornmeal “Spoon Bread” Waffle,
Foie Gras Maple Syrup, Corn Shoots
3rd
Charred BBQ Octopus, Black Eyed Pea-Dirty Rice Salad, Warm Chorizo Vinaigrette
4th
Butter & Herb Basted NY Strip, Butter Poached Lobster Maque Choux, Horseradish-Gremolata Tomato Jam, Buttermilk Fried Fennel
Sweet
Blackberry & Brown Butter Buckle, Basil-Black Currant Jam,
Honey Cracked Sweet Corn Ice Cream
“The purpose of life is not to be happy. It is to be useful, to be honorable, to be compassionate, to have it make some difference that you have lived and lived well.” — Ralph Waldo Emerson
Cancellation policy:
Cancel on or before August 18= no charge
Cancel on August 19, 20, or 21 = $40 per person charge
Cancel on August 22 or 23 = full $85 per person charge
Thursday May 18th. We will have a very special five course menu in support of and to raise awareness for St Gerard House. Their mission is to help individuals with autism and their families experience more joy and achieve meaningful life outcomes. You can check out this link St. Gerard House for more information on these hometown heroes.
Reservations taken from 5:30 to 9:00 and the cost of the menu is $85
Credit card Number needed to secure reservation
Cancellation policy:
Cancel on or before May 13= no charge
Cancel on May 14, 15, or 16 = $40 per person charge
Cancel on May 17 or 18 = full $85 per person charge
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This weekend we will be featuring Border Springs Farm. Border Springs Farm is nestled in the foothills of the Blue Ridge mountains. Just a few miles from the Blue Ridge Parkway along the VA/NC border. They have been raising tasty high-quality lamb since 2002 which has been prized by many of the best chefs on the east coast. They pride themselves in raising lamb that many consider the best tasting lamb in the US. Learn more about Border Springs http://www.borderspringsfarm.com/
Celebrate you New Years Eve with us. We will be offering a very special five course $75 Prix Fixe Menu. You may call to make your reservations between 5pm and 9:30pm.
1st
Mignonette Pickled Virginia Oysters, Osetra Caviar, Orange & Elderflower Granita,
Prosecco Espuma
2nd
Butter Poached Lobster, Carolina Gold Rice Grits, Hickory Smoked Bacon, Mushrooms, Lemon
3rd
Jerusalem Artichokes, Golden Beets, Kohlrabi, Hearts of Palm, Celeriac, Radish, Heritage Carrots
Royal de Foie Gras, Butter Griddled Toast Soldiers with Truffle Salt, Pickled Grape Mostarda
4th
Crispy Skinned Arctic Char, Bourbon & Orange Braised Fennel, Rice Wine melted Leeks, Preserved Lemon Gremolata
Griddled Filet of Beef Tenderloin, Whole Grain Mustard Pommes Puree du Robuchon, Brussel Leaves, Cider Glazed Shallots, Postero Steak sauce
Confit of Joyce Farms Chicken Leg, Sea Island Red Pea Hoppin John stuffed Collard Green, Potlikker, Smashed Winter Roots
Sweet
Warm Mexican Sipping Chocolate Cappuccino with Tres Leche Froth,
Henderson Co. Apple Donut Holes with Coriander Sugar
