GREEK YOGURT ◊ 9
Berries, House Granola, Blue Agave

OMELET* ◊ 14
Jones Dairy Farm Canadian Bacon, Ashe County Cheddar, Piquillo Peppers, Homes Fries

BRIOCHE FRENCH TOAST ◊ 14
Lemon Curd, Whipped Mascarpone, Berry Compote

BARGELLO HOME FRIES ◊  5

RUSTIC TOAST ◊  3

COLD BREW COFFEE ◊  5

HOT TEA ◊  5

FRESH SQUEEZE CITRUS JUICE ◊  6

GREEK YOGURT ◊ 9
Berries, House Granola, Blue Agave

HEARTH BAKED PITA & HUMMUS ◊ 14
Harissa Roasted Squash, Brick Oven Pita, Theros Olive Oil

WARM MARINATED OLIVES ◊ 10
Citrus Marinated Olives, Brick Oven Pita

OMELET ◊ 14
Jones Dairy Farm Ham, Ashe County Cheddar, Piquillo Peppers, Breakfast Potatoes

TORTILLA ESPAÑOLA ◊ 14
Spanish Frittata, Chorizo, Potatoes, Chives, Romesco, Three Graces Feta, Arugula & Fennel Salad

SHORT RIB HASH ◊  17
Slow Braised Short Rib, Calabrian Chili & Roasted Garlic Potatoes, Wilted Greens, Tomato Gravy, Fried Egg

BAKED RIGATONI ◊  18
Rigatoni, Marinara, Italian Sausage, Peppers, Onions, Fontina

HOT FRIED CHICKEN  ◊  14
Ashe County Cheddar, House Pickles, Bibb Lettuce, Chive Mayo, House-Made Brioche Bun

MAILE  ◊  17
Prosciutto, San Giuseppe Salami, Italian Sausage, Tomato, Mozzarella, Fontina

Home-Made Pastries ◊ 4

Biscuit ◊ 5

Fresh Fruit ◊ 6

Two Eggs ◊ 6

HOUSE BLOODY MARY  ◊  12
Vodka, House-Made Bloody Mix, Aleppo Pepper Rim

MIMOSA  ◊  10
Fresh Squeezed Orange, Pineapple or Cranberry Juice with Sparkling Wine

COLD BREW COFFEE ◊ 5

SELECTION OF TEAS ◊ 6

FRESH SQUEEZED CITRUS ◊ 6

FARMERS SALAD ◊ 13
Shaved Raw Vegetables, Avocado, Three Graces Goat Cheese, Spiced Pumpkin Seeds, Za’atar Vinaigrette

Add Chicken ◊ 6    Add Scallops ◊ 7 each

MEDITERRANEAN BOARD ◊ 32

Hummus, Citrus Olives, Whipped Feta, Cucumber, Pickled Onion, Spiced Yogurt, House Pita

MAIALE ◊  17
Salami, Prosciutto, Italian Sausage, Crushed Tomato, Parmesan, Mozzarella

HERB PESTO PIZZA ◊  16
Roasted Summer Squash, Blistered Tomatoes, Mozzarella, Three Graces Feta, Baby Arugula

SIANO BURRATA ◊ 17
Sliced Heirloom Tomatoes, Arugula, Blackberry Balsamic, Basil Oil, Grilled Focaccia

GRILLED SPANISH OCTOPUS ◊ 18
Bitter Greens, Orange, Chorizo, Fennel, Aioli Negro

MAIZE FRITTER ◊ 13
Corn Fritter, Romesco, Fennel, Apple, Watercress, Sumac

BEET SALAD ◊ 14
Quinoa, Zucchini & Squash Noodles, Arugula, Pistachio, Goat Cream, Honey Citrus Vinaigrette

MAIALE ◊ 17
Salami, Prosciutto, Italian Sausage, Crushed Tomato, Parmesan, Mozzarella

HERB PESTO ◊ 16
Roasted Summer Squash, Blistered Tomatoes, Mozzarella, Three Graces Feta, Baby Arugula

MAFALDINE RAGU ◊ 21
Braised Short Rib & Heritage Pork Sugo, 30 Month Aged Parmesan Reggiano

CAPPELLINI ALLE VONGOLE ◊ 24
Calabrian Chili Capellini, Littleneck Clams, Roasted Garlic, Herb Crumb, White Wine & Butter

SEARED SCALLOPS* ◊ 32
Sweet Corn Cream, Sungold Tomatoes, Bacon Lardons, Tarbais Beans, Kale,  Basil Oil

PORK CHOP* ◊ 34
Grilled Heritage Pork, Lusty Monk, Herb Crust, Spiced Carrot Puree, Peach & Onion Compote

GRILLED MARBLE POTATOES

BROCCOLINI

POACHED PEAR & YOGURT ◊ 10
Orange Blossom Yogurt Mousse, Pine Nut Granola, Fennel Jam, Honey Lace Cookie

Zelda’s Vesper ◊ 16

Uncle Val’s Botanical Gin, House Vodka, Dill and Black Pepper Infused Dry Vermouth, House Pickle Juice

Extra dirty martini? Yes, please! This adventurous and savory vesper martini will have you craving more. The dill and black pepper-infused dry vermouth bring out the flavors in our house-made pickles. Uncle Val’s gin was the obvious choice due to its botanical and vegetal qualities. 

Created by: Jenna

HESTIA ◊ 16

Barrel Rested Chemist Gin, Campari, Averna, Amaro Nonino

A modern take on the ever classic Negroni. Hestia, Goddess of the hearth, will bring you warmth and protection. She will bring your cozy dreams to life with the warming Amaro Nonino’s caramel and allspice notes. Perfect for sipping under the autumn skies.

Created by: Tony

BINX ◊ 14 

Activated Charcoal Infused Titos, Creme de Cassis, Dry Curacao, Chambord, Chocolate Bitters

A dash of darkness and a sprinkle of fairy dust makes up this bewitching martini potion. Rich dark flavors with a hint of cocoa will put a spell on you…

Created by: Dani

DON’t burst my bubble  ◊ 16

Titos, Domaine De Canton, Pear Puree, Lemon, Spiced Apple Bitters, Smoke Bubble

Double double, toil and trouble, fire burn and cauldron bubble. Pop me, sip me, enjoy me by the fire. Just watch out for my ghostly shadows.

Created by: Jenna

OBSCURED AUTUMN ◊ 12 

Fig and Sage Infused Japanese Whiskey, Pear Liqueur, Allspice Dram, Orange bitters

Sweet, spicy and boozy, just what you want on a brisk fall evening. This beautifully balanced libation will have you snuggled up and ready for a good book.

Created by: Jenna & Dani

Blood Moon ◊ 13

Espolon Reposado, Mezcal, Blood Orange Puree, Lemon, Lime, Triple Sec, Lephroig Rinse

A dark billow of clouds part to reveal a lunar eclipse. The moon hangs heavy and red in the night sky. Blood moon is conjured up with tequila, blood orange, pomegranate, and citrus with hints of mezcal and scotch.

Created by: Sarah

UMBRA ◊ 14

Redemption Rye, Salignac Cognac, Averna Amaro, Sumac Chai, Honey Vanilla Syrup, Orange Bitters

Falling leaves and pumpkins fill us with autumnal nostalgia and longing for all things cozy. Umbra embodies this warmth accompanied by herbal aromatics and sumac chai spice. Married with rye whiskey, cognac, and amaro, Umbra is sippable and fireside-worthy.

Created by: Sarah

SANDERSON SANGRIA ◊ 16

Dry Red Wine, AppleJack, Campari, Honey Syrup, Elemakule Tiki Bitters, Cardamom Bitters

When the thought of Sangria comes to mind, it is not always thought of in fall. This ode the Spanish classic brings to light the complexities of apples, oranges, and all things fall. The spice of the cardamom bitters and Tempranillo, balance out the sweetness that comes with many fall flavors, such as pumpkin spice and sweet, subtle honey.

Created by: Jenna

Jones von Drehle Vineyards and Winery is family owned and operated in the small town of Thurmond, North Carolina. Chuck and Diana Jones and Ronnie and Raymond von Drehle are in-laws that had a mission to start a fine wine vineyard and winery in their home state of North Carolina. Their journey began in 2007 when they found the perfect land under the Blue Ridge Mountain skies.

An Estate Winery, producing wines solely from the thirty acres of vines we grow on our property, carefully selected varieties were planted, each in an area of the vineyard we believe provides the best location to produce the highest quality of fruit.

Petit Manseng is a grape rarely found in North Carolina. It is a beautiful small white grape originating from Jurançon, France. Aromas of pear, citrus and a tropical fruit following through in the mouth with a nice balanced crispness in the finish.

Petit Manseng is a bold white that pairs beautifully with seafood dishes. We suggest pairing this bottle with our new Capellini pasta dish.

CRÉMANT DE LOIRE BRUT NV ◊ 15/58
Clos de la Braderie | Loire Valley, France

SAUVIGNON BLANC 2019 ◊ 12/46
Jean-François Mérieau | Touraine, Loire Valley, France

RIESLING 2017 ◊ 13/50
The Seeker | Mosel, Germany

ROSÉ BLEND ◊ 12/54 (1L)
Grape Abduction | Podravje, Slovenia

ROSÉ OF GRENACHE ◊ 13/50
Daou | Paso Robles, California

RED BLEND 2018 ◊ 14/54
Chateau Musar, ‘Jeune’ | Bekaa Valley, Lebanon

CABERNET SAUVIGNON 2017 ◊ 15/58
Le P’tit Paysan | San Benito County, California, US

NEBBIOLO 2019 ◊ 16/62
Guido Porro | Piedmont, Italy

Highland Clawhammer Oktoberfest

Catawba Tangerine Hazy DIPA

Sierra Nevada Pale Ale

Hi-Wire Lager

Sierra Nevada Hazy Little Thing IPA
Bold Rock N.C. Apple Cider
French Broad Brewery Kolsch
Pisgah Blueberry Wheat

Brevard Brewing Dunkel
Green Man Tart Berry

MICHELOB ULTRA ◊ 6
STELLA ARTOIS ◊ 7